Italian · Dinner
Baked Eggplant Cheese Bake (Keto)
Roasted eggplant rounds layered with tomato sauce, mozzarella, ricotta and Parmesan, baked until bubbling and golden. Low-carb Italian comfort bake with garlic, basil and oregano, finished under the broiler for a browned cheese crust.
$4
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
478Calories
27.4gProtein
32.9gFat
15.1gCarbs
7.1gSugar
5.3gFiber
698mgSodium
85mgChol
16.8gSat Fat
790mgPotassium
540mgCalcium
1.9mgIron
0.9mcgVitamin B12
9mgVitamin C
vegetarian
low-carb
high-fiber
keto
Instructions
1
Prep
Salt eggplant rounds on a wire rack for 15 minutes to draw out moisture, then pat dry with paper towels until no liquid beads remain.
2
Roast the eggplant at 400°F for 15 minutes until soft and lightly golden at edges, brushing with olive oil beforehand.
3
Warm canned tomatoes with garlic, oregano and red pepper flakes over medium-low heat for 5 minutes until the raw garlic smell fades and sauce thickens.
4
Build the bake in an oven-safe dish
layer tomato sauce, eggplant, ricotta, sauce, eggplant, ricotta, then top with mozzarella and Parmesan.
5
Bake at 400°F for 10 minutes until cheese melts and sauce bubbles at the edges, then broil for 2 minutes until cheese browns.
6
Plate
Tear basil over the bake and serve straight from the dish while molten.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g eggplant
- 1 tbsp1 tbsp olive oil
- 4 cloves4 cloves garlic
- 2/3 cup80g, a third of a 14.5 oz can canned tomatoes
- 3.6 oz100g part-skim mozzarella
- 1/2 cup120g ricotta
- 1 oz30g Parmesan
- 2 tbsp2 tbsp fresh basil, plus extra for garnish
- 1/2 tsp1/2 tsp dried oregano
- 1/4 tsp1/4 tsp red pepper flakes
- salt and black pepper, to taste
