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baked keto eggplant parmesan recipe

Eggplant Parmesan Recipe (Keto, Low Carb + Healthy)

Melanzane Alla Parmigiana: layers of grilled eggplant, cheese and rich tomato sauce.
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Baking time 40 mins
Total Time 1 hr 10 mins
Course Appetizer, Main Course, Side Dish
Cuisine Italian
Servings 4 portions
Calories 274 kcal


For the tomato sauce

  • 680 ml Tomato Passata
  • 1 Onion small
  • 1 clove Garlic
  • 1 tablespoon Olive Oil

Other ingredients

  • 1 Mozzarella Light 125 g or 4 ½ oz
  • 30 g Parmesan Cheese grated
  • 2 Eggplants
  • Cooking Spray as required
  • Salt and Pepper to taste
  • Basil Leaves to taste, optional


Prepare the grilled eggplant slices

  • Wash the eggplants, dry them and cut them lengthwise in slices about ⅕ inch thick (5mm); before grilling, pat them down with some paper towel on both sides.
  • Heat up the pan on medium heat and sprinkle with a little olive oil (half teaspoon should suffice) or a few sprays of cooking spray; once the pan is warm, add the eggplant slices and allow to cook.
  • Cooking the eggplant should take about 3 minutes per side. Ensure the eggplant slices are thoroughly cooked as they may release some water in the bake, making it liquid and quite bitter.
  • To check whether the eggplant is cooked thoroughly, use a fork and if it pokes and removes easily, it is ready. As the slices cook, set the tender eggplant slices aside on a baking sheet and continue until the whole batch is done.

Prepare the tomato sauce

  • In a large saucepan, warm up the olive oil on medium heath and, when warm, Sautée the onion and garlic until they are soft and the smell of rawness has gone.
  • Next, add the tomato passata, half a cup of water, and, if you have, add a few basil leaves and allow the sauce to simmer on a low flame for 15-20 minutes, occasionally mixing. Once the tomato sauce is ready, it will be bright red in color and quite thick.

Layer the eggplant parmesan

  • Prepare the baking dish by covering the base with some tomato sauce, which will prevent the eggplant from sticking and burning at the bottom.
  • Next, lay the slices of grilled eggplant and top them with a bit of grated parmesan and mozzarella cheese and top with some more tomato sauce; once done, repeat the same process, but layer the eggplant in the other direction, perpendicular to the previous layer. Continue doing so until all of the eggplants have been used.
  • For the top layer, first spread the remaining tomato sauce and then top it with the cheeses; the eggplant casserole is now ready and it only requires baking.


  • Preheat the oven to 180 degrees Celsius (FAN), 350 Fahrenheit FAN, gas 6 or static oven 200 degrees Celsius or 400 Fahrenheit.
  • Place the eggplant parmesan on the middle shelf in the oven and bake for 20 minutes covered with a sheet of aluminum foil and then, 20 more minutes without it.
  • Should there be still quite a bit of moisture in the bake, cover it again with the foil, leaving a corner open, to allow the steam to escape; continue baking until the desired consistency is achieved.


Calories: 274kcalCarbohydrates: 33gProtein: 16gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 367mgPotassium: 1347mgFiber: 11gSugar: 18gVitamin A: 1129IUVitamin C: 25mgCalcium: 392mgIron: 4mg
Keyword eggplant parmesan, Melanzane alla parmigiana
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