This hearty keto eggplant casserole is a delicious meatless meal that is perfect for any day of the week—combined with the delicious flavors of eggplant, tomato sauce, and crispy melted cheese - yum!
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Whenever I want to make a hearty weeknight casserole dinner, my go-to recipes are cheesy chicken casserole, creamy zucchini casserole, and this keto eggplant casserole.
Keto Hearty Eggplant Casserole
This eggplant casserole is incredibly delicious with a little bit of a kick from the paprika. It will make you fall in love with eggplant!
Crisp and cheesy on the outside, yet juicy and tender in the middle. The tomato sauce, mozzarella cheese, and fresh basil leaves add an earthy, Mediterranean taste that will instantly transport you to Italy.
An added bonus: the leftovers make a wonderful bruschetta topping that you can quickly whip up with keto bread for the next day.
Are Eggplants Healthy?
Not only are eggplants full of flavor, but they also pack quite the punch regarding health benefits.
They are a perfect addition to any meal and have a similar texture to tomatoes which makes them great in soups and stews!
Benefits of Eggplant
- Source of Vitamins and Minerals: A great source of vitamins C, K, and B6 and minerals thiamine, niacin, magnesium, manganese, phosphorus, copper, folic acid, potassium, and money more - a real superfood!
- Great for Digestion: Eggplants are packed with fiber which will help keep you regular and improve your gastrointestinal health.
- Healthy Heart: Not only does fiber improve your digestion, but it is also a key factor in improving your heart health by reducing the amount of cholesterol your body absorbs!
- Healthy Bones: The iron and calcium found in eggplants are crucial for not only improving but preserving bone health. Eggplants have been linked to stronger bones and increased bone density.
- Improved Brain Function: Rich in phytonutrients which are a natural chemical known to improve mental health as a result of increased blood flow into the brain.
- Low in Carbs: Eggplants are a great choice for keto-ers due to their low net carb content being a non-starchy vegetable. According to USDA, a 100-gram serving of eggplant has only 25 calories and 2.9 grams of net carbs.
Ingredients You'll Need
- Eggplant: For this recipe, you'll need two eggplants. Look for eggplants that are firm with smooth skin.
- Tomato sauce: Use a sugar-free tomato sauce or make my homemade keto tomato sauce which is great for many recipes.
- Cheese: We'll be using grated Mozzarella and Parmesan for this recipe.
- Herbs and spices: Fresh basil leaves to garnish, salt and black pepper, and some paprika to give it a kick!
- Oil: Extra virgin olive oil is best because it won't overpower the other ingredients' flavors.
How to Make Eggplant Casserole
- Prepare the oven. Preheat the oven’s grill to 390 degrees Fahrenheit (200 degrees Celsius) and line a wide baking pan with baking paper.
- Prepare the eggplant. Slice the eggplants lengthwise into ¼-inch thick slices, arrange them on the prepared baking pan, and drizzle with half the extra virgin olive oil.
- Season and grill. Season with a pinch of salt, paprika, and black pepper, and grill for 10 to 15 minutes until slightly charred.
- Transfer to a baking pan. Take the pan out of the oven, transfer the eggplants into a smaller pan, and pour the keto tomato sauce into the baking pan with the eggplant slices.
- Add the cheese. Season with the remaining salt, paprika, and black pepper. Top with the grated mozzarella and parmesan cheese and drizzle with the remaining olive oil.
- Bake until golden. Return to the oven for 10 more minutes until the cheese melts and gets golden brown and bubbly.
Leftover eggplant casserole can be stored in the fridge and freezer. Here's how:
- In the fridge: Allow the casserole to cool completely to room temperature. Transfer to an airtight container, and cover the casserole's entire surface with plastic wrap or foil. Store it in the refrigerator for up to 5 days. When ready to serve, reheat the eggplant casserole in the oven, covered with foil, until heated.
- In the freezer: Allow the casserole to cool completely to room temperature, and then transfer it to a freezer-safe container. Cover the entire surface of the keto casserole with plastic wrap or foil. The casserole will keep in the freezer for up to 3 months. When ready to eat, remove it from the freezer and thaw it in the refrigerator overnight. Reheat the casserole in the oven, covered with foil, until it's heated all the way through.
More Hearty Keto Dinner Recipes
- Philly Cheesesteak Casserole
- Shepherd's Pie with Cauliflower Mash
- Easy Greek Moussaka with Yogurt
- One-Tray Roasted Chicken and Veggies
Keto Eggplant Casserole
- 2 large Eggplants
- 1 cup Keto Tomato Sauce
- 2 cup Mozzarella Cheese grated
- ½ cup Parmesan Cheese grated
- ¼ cup Olive Oil extra virgin
- ¼ cup Fresh Basil Leaves to garnish
- ½ teaspoon Paprika
- 1 teaspoon Salt
- ¼ teaspoon Black Pepper
- Preheat the oven’s grill to 390°F/200°C and line a wide baking pan with baking paper.
- Slice the eggplants lengthwise into ¼-inch thick slices, arrange them on the prepared baking pan, and drizzle with half the extra virgin olive oil.
- Season with a pinch of salt, paprika, and black pepper, and grill for 10-15 minutes until slightly charred.
- Take the pan out of the oven, transfer the eggplants into a smaller pan, and pour the tomato sauce into the baking pan with the eggplant slices. Season with the remaining salt, paprika, and black pepper. Top with the grated mozzarella and parmesan cheese and drizzle with the remaining olive oil.
- Return to the oven for 10 more minutes until the cheese melts and gets golden brown and bubbly. Serve hot.
Last Step: Leave A Rating!
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I love the recipe but you don’t say how much a serving is.
Hi Alyson, glad you love the recipe! The recipe makes a total of 6 servings and the nutritional information is based on that. I've updated it to make things more clear 🙂