Eggplant Parmigiana
Eggplant Parmigiana
Eggplant Parmigiana
Eggplant Parmesan
Eggplant Parmigiana


300 g eggplant, sliced, sliced
150 g fresh mozzarella, sliced
150 g marinara sauce, homemade
50 g parmesan, grated
Italian seasoning
Eggplant parmigiana aka eggplant parmesan is a simple, but delicious vegetarian, low-carb and keto-friendly dish. It is as tasty as it is simple to make it!


1.Cut the eggplant into slices and sprinkle each slice with some salt on both sides. Place the slices into the colander. The eggplant will start releasing its juices, and the bitterness altogether.
2.After one hour, rinse the eggplant and dry it out.
3.Preheat the oven to 200 degrees Celsius (400 F). Take a large baking pan, cover it with parchment paper and place the eggplant slices on it. Sprinkle each slice with some pepper, Italian seasoning and some olive oil.
4.Bake such seasoned eggplant for 10 minutes (each side). Remove from the oven and let it cool for a bit,
5.Reduce the oven temperature to 175 degrees C (350 F). Use a 10x4 baking pan or any kind of casserole for layering this dish.
6.Cover the bottom of the pan with some homemade marinara sauce. Add the layer of eggplant slices, put a spoon of marinara on each slice, one mozzarella slice and some grated parmesan. Repeat the process until you are out of ingredients.
7.Cover the top with cheese and bake it for about 45 minutes.
8.Once it is baked, let it cool for a while and serve it warm with some freshly diced basil on top.

Eggplant parmigiana aka eggplant parmesan is a delicious vegetarian, low-carb and keto-friendly dish. You can keep it simple, or spice it up by adding some extra ingredients.

When preparing any eggplant dish, never forget to sprinkle in with salt and let it rest for about an hour. Eggplant is delicious, though it has a tendency to be bitter occasionally. Therefore, better safe than sorry – cut, sprinkle with salt, leave for an hour, rinse, and then cook.

Some people don’t like the skin on eggplant. I personally don’t mind it. It gives it a nice color, and it has its own health benefits.

Eggplant parmigiana calls for fresh mozzarella, but you can always do the combination of cheeses. I have tried gouda and mozzarella combination, and it was equally delicious.

To spice up this simple, yet classic dish, you can add a layer of smoked sausage or some fried bacon bits on top. I even added a layer of some leftover prosciutto, thinly diced, and it made it taste pretty special.

For more eggplant recipes, check out my Keto Eggplant Lasagna and the best, very special, spread ever – Baba Ganoush.

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