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5 from 1 vote

Keto Eggplant Casserole

Prep Time10 mins
Cook Time25 mins
Course: Dinner
Cuisine: Italian
Keyword: Eggplant
Servings: 6
Calories: 180kcal
Author: Chelf


  • 2 large Eggplants
  • 1 cup Tomato Sauce
  • 2 cups 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 parchment paper.
  • Slice the eggplants lengthwise into ¼-inch thick slices, arrange on the prepared baking pan and drizzle with half the amount of 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 in 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.


Net Carbs: 5.8g


Calories: 180kcal | Carbohydrates: 12.7g | Protein: 7.8g | Fat: 12.5g | Saturated Fat: 3.5g | Cholesterol: 12mg | Sodium: 642mg | Potassium: 494mg | Fiber: 6.9g | Sugar: 6.4g | Calcium: 112mg | Iron: 1mg