Low Carb Eggplant Parmigiana
Indulge in a guilt-free twist on a classic with this Low Carb Eggplant Parmigiana, a hearty and wholesome recipe that’s perfect for anyone seeking a lighter Italian-inspired dish. Featuring roasted eggplant slices seasoned with aromatic garlic powder and dried oregano, layered with a rich, low-sugar marinara sauce, creamy mozzarella, and freshly grated Parmesan cheese, this dish boasts layers of vibrant flavor and cheesy satisfaction. Fresh basil leaves add a fragrant, herbaceous touch, while the oven-baking technique ensures a perfectly bubbly, golden finish. With just 20 minutes of prep time and minimal effort, this stunning recipe makes for a deliciously comforting meal that's keto-friendly without sacrificing indulgence. Serve warm and enjoy the perfect balance of flavors in every bite!
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Recipe Information
Ingredients
- 2 medium eggplants
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 2 cups low-sugar marinara sauce
- 10 leaves fresh basil leaves
- 2 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
Instructions
Preheat your oven to 400°F (200°C).
Wash the eggplants and slice them into 1/4-inch thick rounds.
Lay the eggplant slices on a baking sheet and brush both sides with olive oil. Sprinkle them with salt, black pepper, garlic powder, and dried oregano.
Place the eggplant slices in the preheated oven and roast for 20 minutes until they are softened and golden brown, flipping halfway through.
While the eggplant slices are roasting, prepare a baking dish (9x13 inches) by spreading 1/2 cup of marinara sauce on the bottom.
Once the eggplants are done, layer half of them over the marinara sauce in the baking dish.
Top the eggplant layer with 1 cup of shredded mozzarella cheese and half of the fresh basil leaves.
Pour another 1 cup of marinara sauce over the cheese and basil layer, spreading it evenly.
Layer the remaining roasted eggplant slices over the sauce.
Finish with the remaining 1 cup of shredded mozzarella cheese, remaining basil leaves, and 1/2 cup of grated Parmesan cheese.
Cover the baking dish with foil and bake in the preheated oven for 15 minutes.
Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and golden brown.
Allow the Eggplant Parmigiana to rest for 5 minutes before serving.
Garnish with additional fresh basil if desired and serve warm.
Nutrition Facts
Calories |
1693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.2 g | 143% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 6112 mg | 266% | |
| Total Carbohydrate | 85.1 g | 31% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 29.2 g | ||
| Protein | 87.0 g | 174% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2226 mg | 171% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2966 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
