Keto and Low Carb Eggplant Casserole will make for an excellent meatless entree. The melty cheese, the meaty eggplant, and the marinara sauce are pure magic.
Slice Eggplant: Slice Eggplant into thin ¼ inch slices.
Coat Eggplant: Coat Eggplant (both sides) with Olive Oil, Salt, Ground Black Pepper, and Garlic Powder. Use your fingers to spread it evenly on the eggplant. Make sure each slice is evenly coated in Oil, Salt, Pepper, and Garlic Powder.
Preheat oven: Preheat your oven to 500 degrees F.Bake: Bake Eggplant for 15-minutes. After 15-minutes, flip them over and bake for another 10-15 minutes. Reduce Oven temp: Once Eggplant is baked, take them out of the oven and reduce oven temperature to 425 degrees F.
Spread Marinara Sauce: Spread Homemade/Storebought Marinara Sauce on each Eggplant. Use the back of a spoon or a spatula to spread it evenly. Sprinkle Shredded Mozzarella Cheese and Shredded Parmesan Cheese. Add another Layer: Add another layer of baked Eggplant. Top it with some more shredded Mozzarella Cheese and Shredded parmesan Cheese.
Bake: Finally, bake in a preheated oven at 425 degrees F for 15-minutes or until the cheese melts and is bubbly on top.Serve: Garnish with Freshly chopped Basil or Parsley and serve after cooling it down for 10-minutes.
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Nutrition
Nutrition Facts
Eggplant Casserole
Amount Per Serving
Calories 160
* Percent Daily Values are based on a 2000 calorie diet.
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