Keto Eggplant Casserole Recipe
A delicious and healthy keto-friendly eggplant casserole.
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Equipment
- Oven
- Baking Dish
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 medium Eggplants sliced
- 1 cup Shredded Mozzarella Cheese
- 1 cup Grated Parmesan Cheese
- 1 cup Marinara Sauce sugar-free
- 2 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Dried Basil
- 1 tsp Salt
- 0.5 tsp Black Pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- Slice the eggplants into 1/4 inch thick rounds.
- Brush both sides of the eggplant slices with olive oil and place them on a baking sheet.
- Bake the eggplant slices for 20 minutes, flipping halfway through.
- In a baking dish, spread a thin layer of marinara sauce on the bottom.
- Layer half of the baked eggplant slices over the sauce.
- Sprinkle half of the mozzarella and parmesan cheese over the eggplant slices.
- Repeat the layers with the remaining ingredients.
- Bake the casserole in the preheated oven for 25 minutes, until the cheese is bubbly and golden brown.
- Let it cool for a few minutes before serving.
Notes:
This keto eggplant casserole is perfect for a low-carb dinner.
Nutrition value:
Calories: 250kcalCarbohydrates: 10gProtein: 15gFat: 18gSaturated Fat: 6gCholesterol: 30mgSodium: 600mgPotassium: 500mgFiber: 4gSugar: 6gVitamin A: 300IUVitamin C: 10mgCalcium: 200mgIron: 2mg
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