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:
EGGPLANT PASTA SKILLET via $5 DINNERS
BAKED EGGPLANT PARMESAN ROUNDS
EGGPLANT AND HALLOUMI CHEESE WITH HONEY HARISSA SAUCE
If you like this keto eggplant recipe, please give it 5 stars below.
RECIPE
Low Carb Eggplant Parmesan Recipe
Equipment
- casserole dish
- baking pan
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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Liz says
Lisa, I LOVE this lighter, easier and still cheesy Eggplant Parm!! Perfect for Lent!
lisa says
Thanks! I make it once a week!
Cindy@CindysRecipesandWritings says
I like the idea for sandwiches too!
Wendy says
Perfect meal for any time of the year.
Carole Resnick says
It is now June 2, 2019. It is still freezing in Cleveland. My heat just kicked on. I will get a couple of eggplant on Tuesday and meke this on Wednesday. Thanks, Lisa.
Maria says
I love the ease of making this eggplant parmesan. No breading or no frying is for me!
Heather says
Eggplant parm is one of my favorite dishes. I can't wait to try this casserole!
Charla says
This sounds like the perfect low carb casserole to have during the winter months, guilt free!
Sue says
I love eggplant parmesan. Can't wait to give your healthier version a try!
Beth says
Oh my goodness this looks so delicious and tasty! My husband is going to love this recipe! I can't wait to make this!
Jennifer Brock says
This looks so delish!!!!! Def adding these ingredients to my grocery list asap!
Lisa Huff says
We really need to buy more eggplant! I just never think of getting it and this Baked Eggplant Parmesan Casserole is the perfect way to get my family to eat it!
Jamie says
Love this recipe! The ingredients are simple and I have everything I need for dinner tonight! This is one of my favorite ways to use eggplant.
Amber Myers says
Oh yum, this would be such a delicious dinner. I am so excited to make it. Your photos make me want to lick the screen, ha.
Amanda says
I absolutely LOVE eggplant parm...I can't wait to give your recipe a try!
Tisha says
This is such a great low carb recipe!!! Healthy version of a classic dish!
Jamie says
I love how easy and simple this is to prepare! This made my whole house smell amazing and we loved it for dinner!
Anjali says
I love eggplant parmesan but rarely make it or order it when we're at a restaurant because it's so bad for you! I love your healthier lightened up version - can't wait to try it soon!
Eliza says
I love the flavors of Eggplant Parmesan and I’m so excited that you have created such a great healthy recipe. Another winner from Jersey Girl Cooks!
Megan Ellam says
Yummo! This casserole looks so good. Bookmarked for later. Thanks for sharing.
Gavin Sutherland says
I've started cooking with eggplant more and gave this a whirl the other day. Simple, easy to follow the recipe and the taste was perfection! Cheers
Liz says
I’m making this now. I followed the recipe haphazardly, but it should be great. I salted the slices and left them for a lot longer, and I baked them a lot longer. I added some toasted Panko crumbs on the top, because my husband is a texture freak. I really appreciate your guidelines and helpful hints.