Description
A delicious and healthy low-carb version of the classic eggplant parmesan casserole, perfect for those looking to reduce their carbohydrate intake while still enjoying a comforting meal.
Ingredients
Scale
- 2 medium eggplants, sliced
- 1 cup marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for brushing
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants and sprinkle with salt. Let them sit for 30 minutes to draw out moisture.
- Rinse and pat dry the eggplant slices.
- Brush the eggplant slices with olive oil and arrange them on a baking sheet.
- Bake the eggplant slices for 20 minutes, flipping halfway through.
- In a baking dish, layer half of the baked eggplant, half of the marinara sauce, and half of the mozzarella cheese.
- Repeat the layers with the remaining eggplant, marinara sauce, and mozzarella cheese.
- Sprinkle the grated Parmesan cheese and Italian seasoning on top.
- Bake in the oven for an additional 25-30 minutes until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- For a spicier version, add red pepper flakes to the marinara sauce.
- Feel free to add other vegetables like zucchini or bell peppers for added flavor.
- This dish can be made ahead of time and reheated before serving.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 250
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Low-Carb, Eggplant, Parmesan, Casserole, Healthy, Italian