This low carb eggplant parmesan casserole is easy to make and requires no breading. It's gluten free and the best keto eggplant recipe you'll eat. Once you try it, you'll want to make this eggplant recipe over and over again!
Eggplant parmesan has always been one of my favorites. I never have made it very often because I didn't like all the work involved. There was breading the eggplant, frying it, making the sauce, putting the casserole together then baking it. Forget all that! I have a new way of doing it which cuts calories and also saves plenty of time. This low carb eggplant parmesan is my lazy way of making a great keto eggplant recipe.
How to make Low Carb Eggplant Parmesan
Don't get me wrong. I love breaded, fried eggplant. Or breaded, baked eggplant. But when you put it in a casserole with sauce and cheese, the breading tends to get a little soggy.
My new way of making eggplant parmesan is to slice the eggplant fairly thin and roast it on parchment paper for 20 minutes in the oven. Do not omit this step because you will have a watery casserole if you don't bake the eggplant first.
The casserole is put together with low sugar marinara sauce and cheese. I use my own homemade marinara sauce in this recipe and I always keep some in the freezer. My sauce takes only 25 minutes to make and it is always good to have a batch on hand. The eggplant casserole is baked in the oven for 35 more minutes before it's ready to eat.
Picking the best eggplant
I prefer smaller eggplants because I think they are more flavorful and less bitter. My favorite are graffiti eggplants (below photo) but I also buy Italian eggplants. Both are scaled down versions of the larger purple variety. They both have a finer flesh and skin making it more enjoyable to my palate. However, use whatever eggplant you like because everyone's tastes are different. Eggplant is a vegetable with lots of nutrition and a very tasty way to make dinner.
It is best to slice the eggplant and sprinkle it with salt to release the moisture and bitterness from it before cooking. It's easy to dry with paper towels. Just make sure you set some time to do this. There is a world of difference in the flavor of this baked eggplant parmesan recipe if you do just a little bit of prep work.
Serving Suggestions for Keto Eggplant Parmesan Casserole
If you want to keep your dinner low carb and/or keto friendly, serve this eggplant next to my crispy Air Fryer Chicken Legs or with an Avocado, Tomato and Arugula Salad. It works as a dinner entree or hearty side dish.
If you are not on a keto diet or counting carbs, this eggplant is great served next to pasta or on a hoagie roll. Here are MORE dishes to serve with eggplant parmesan.
What About Leftovers?
This recipe reheats nicely in the microwave. It can be kept in the fridge for 3 to 4 days in an airtight container and is also a really good recipe to also make in advance then reheat in the oven.
I don't recommend freezing the leftovers as the texture of the casserole can change and the eggplant can get a bit soggy.
More Eggplant Recipes:
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Low Carb Eggplant Parmesan Recipe
- casserole dish
- baking pan
- 2 medium eggplant ends cut off
- sea salt
- 1 to 2 Tablespoons olive oil
- 3 cups marinara sauce
- 2 cups ricotta cheese
- ½ cup Parmesan cheese
- 3 cups shredded mozzarella cheese
- 1 Tablespoons dried parsley
- Preheat oven to 400 degrees. Slice the eggplant into ¼ inch slices. Line a cutting board with paper towels and lay out the eggplant then sprinkle with seas salt. Let eggplant rest for 15 minutes then blot all moisture with additional paper towels.
- After eggplant is dried off, place it on two cookie sheets lined with parchment paper. Brush the eggplant with olive oil.
- Bake in the oven for 20 minutes, turning eggplant once halfway during cooking time.
- Spray a 3 quart baking dish with cooking spray. Put a few spoons of sauce on the bottom of the pan. Line it with ⅓ of the eggplant.
- In a small bowl, mix together the ricotta and Parmesan cheese.
- Spoon half of the cheese mixture over the eggplant. Top with about ⅓ of the sauce. Then sprinkle with ⅓ of the mozzarella cheese.
- Top with another layer of eggplant, remaining ricotta cheese mixture, sauce and mozzarella cheese.
- Next do a layer of eggplant, remaining sauce and remaining mozzarella cheese. Sprinkle with parsley.
- Cover with foil and bake for 30 minutes or until casserole is cooked and bubbly. Remove foil and bake for 5 more minutes or until cheese is golden brown.