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Keto Eggplant Parmesan Stacks Recipe

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This keto eggplant parmesan stacks recipe is an easy, low-carb meal idea loaded with layers of roasted eggplant, marinara sauce, melted mozzarella, and Parmesan. It’s simple to make, super satisfying, and perfect for anyone following a keto diet.

Ingredients

Scale
  • 2 medium eggplants (sliced into ½-inch thick rounds)
  • 1 ½ cups sugar-free marinara sauce
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • ¼ cup olive oil
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • Salt and black pepper to taste
  • Fresh basil leaves (for garnish)
  • Red pepper flakes (optional)

Instructions

  • Preheat oven to 400°F (200°C).
  • Slice the eggplants into ½-inch thick rounds. Lay them on a baking sheet, sprinkle with salt, and let sit for 15 minutes. Pat dry with a paper towel.
  • Brush both sides of the eggplant slices with olive oil and season with garlic powder, Italian seasoning, salt, and pepper.
  • Roast in the oven for 20 minutes, flipping halfway through.
  • Reduce oven temperature to 375°F (190°C).
  • In a baking dish, spread a thin layer of marinara sauce. Layer roasted eggplant slices, marinara, Parmesan, and mozzarella, repeating to create stacks.
  • Cover loosely with foil and bake for 15 minutes. Remove foil and bake for another 10-12 minutes, until the cheese is melted and bubbly.
  • Let cool slightly, garnish with fresh basil, and serve hot.

Notes

  •  For fewer seeds and better flavor, use smaller eggplants
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat in the oven at 350°F until warm.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-eggplant-parmesan-stacks/