Low Carb Roasted Eggplant Marinara
Savor the delicious simplicity of Low Carb Roasted Eggplant Marinara, a wholesome and flavorful dish perfect for satisfying your Italian food cravings without the carbs. Made with tender, oven-roasted eggplant slices brushed with olive oil and seasoned to perfection, this recipe is topped with rich marinara sauce, gooey mozzarella, and a sprinkle of Parmesan cheese. In just 45 minutes, you can create a cheesy, comforting meal that’s gluten-free, keto-friendly, and packed with bold Mediterranean flavors. Ideal as a main course or a side dish, this recipe is finished with a touch of fresh basil for a burst of brightness. Whether paired with a crisp salad or enjoyed on its own, this low-carb delight is as weeknight-friendly as it is crowd-pleasing!
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Recipe Information
Ingredients
- 2 medium eggplant
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 cups marinara sauce (low-sugar or homemade)
- 1 cup shredded mozzarella cheese
- 0.25 cup grated Parmesan cheese
- 2 tablespoons fresh basil leaves (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
Wash the eggplants and slice them into 1/2-inch thick rounds. Arrange the slices in a single layer on the prepared baking sheet.
Brush both sides of each eggplant slice with olive oil, using about 2 tablespoons total. Sprinkle them evenly with salt, black pepper, and garlic powder.
Roast the eggplant slices in the preheated oven for 20 minutes, flipping them halfway through, until they are golden brown and tender.
While the eggplant is roasting, heat the marinara sauce in a small saucepan over low heat, stirring occasionally. Ensure the marinara sauce is warm and ready for assembling the dish.
Remove the roasted eggplant slices from the oven. Spoon about 1 to 2 tablespoons of marinara sauce onto each slice, spreading it evenly over the top.
Sprinkle shredded mozzarella cheese evenly over the marinara sauce on each slice, followed by a light sprinkle of Parmesan cheese.
Return the baking sheet to the oven and bake for an additional 8-10 minutes, or until the cheese is melted and bubbly.
If desired, switch to the broil setting for the last 1-2 minutes to lightly brown the cheese, keeping a close eye to prevent burning.
Remove the eggplant slices from the oven and let them cool slightly. Garnish with fresh basil leaves before serving, if desired.
Serve warm as a standalone dish or pair it with a crisp salad for a complete low-carb meal.
Nutrition Facts
Calories |
975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.4 g | 74% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 5386 mg | 234% | |
| Total Carbohydrate | 96.5 g | 35% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 49.8 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 432 mg | 33% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 3792 mg | 81% | |
*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.
