How To Make Low Carb Eggplant Parmesan Casserole Recipe
A delicious low carb version of the classic eggplant parmigiana made into a casserole that is perfect for a family dinner.
Serves:
Ingredients
- 2 medium eggplants, sliced into rounds
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 lb ground beef
- 1 cup marinara sauce
- 1 cup ricotta cheese
- 1/2 cup grated parmesan cheese
- 1/2 cup shredded mozzarella cheese
Instructions
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Preheat oven to 375°F.
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Brush eggplant slices lightly with olive oil and season with salt and pepper. Bake on a parchment-lined baking tray for 15-20 minutes until tender.
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In a pan, cook the ground beef until browned and crispy. Drain excess fat.
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In a bowl, mix together marinara sauce and ricotta cheese.
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Layer half of the cooked eggplants in a greased casserole dish, followed by half of the meat sauce and half of the parmesan cheese. Repeat layers, then top with shredded mozzarella cheese.
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Bake for 25 minutes until cheese is melted and bubbly.
Nutrition
- Calories : 355kcal
- Total Fat : 23g
- Saturated Fat : 10g
- Cholesterol : 99mg
- Sodium : 1376mg
- Total Carbohydrates : 18g
- Dietary Fiber : 7g
- Sugar : 9g
- Protein : 21g
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