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Low Carb Eggplant Gratin Recipe

If you love eggplant, you are going to love this Low Carb Eggplant Gratin Recipe! Crowd-pleasing, delicious, and flavor-packed…I have to say this is one of the best keto side dishes on the internet!

Low Carb Eggplant Gratin Recipe

Low Carb Eggplant Gratin Recipe Ingredients

  • 1 1/2 pounds eggplant (about 6 small or medium sized eggplants)
  • 1 tablespoon kosher salt
  • 1/2 cup ricotta cheese
  • 1 egg
  • 1 teaspoon basil
  • 1/2 teaspoon Oregano
  • 1/2 teaspoon onion powder
  • 2 tablespoons Parsley
  • 1/2 teaspoon garlic powder
  • 1/2 cup Mozzarella, shredded (plus a little more to sprinkle on top)
  • 1/2 cup Parmesan cheese, shredded
  • 1/2 cup Rao’s Marinara sauce

 


 

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Low Carb Eggplant Gratin Recipe Instructions

  1. Slice eggplant into 1/2 inch thick slices.
  2. Place the sliced eggplant into a colander and sprinkle with salt. Allow the eggplant to sit for about 30 to 45 minutes to allow the moisture of the eggplant to drain off.
  3. Preheat the oven to 375 degrees.
  4. Using paper towels wipe the salt off of the eggplant and place each slice on a baking sheet lined with parchment paper. Press the paper towels down on each slice to absorb as much of the moisture as possible before baking it.
  5. Bake the sliced eggplant on two large baking sheets for about 20 minutes at 375 degrees.
  6. In a small bowl combine the ricotta cheese, egg, basil, oregano, parsley, onion powder, and garlic powder until fully combined.
  7. After the eggplant has baked, layer the cooked eggplant in a baking dish.
  8. Spread a layer of ricotta cheese mixture over the top of each layer of eggplant.
  9. Spread a thin layer of Rao’s marinara sauce over the ricotta cheese layer.
  10. Sprinkle parmesan and mozzarella cheese over the top and repeat layers until all the ingredients are incorporated.
  11. Finish the top layer with shredded cheese.
  12. Bake the eggplant at 375 for about 20 to 25 minutes or until the center is hot and the cheese has fully melted.

Low Carb Eggplant Gratin Recipe Nutrition

Serves 8

Calories 106, Total C 6g, Fiber 3g, Net C 3g, Sugars 4g, Fat 6g, Protein 7g

 

 

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Here are a few photos we took while making this amazing recipe.

Low Carb Eggplant Gratin Recipe

 

Low Carb Eggplant Gratin Recipe

 

Low Carb Eggplant Gratin Recipe

 

Low Carb Eggplant Gratin Recipe

 

Low Carb Eggplant Gratin Recipe

 

Low Carb Eggplant Gratin Recipe

 

Low Carb Eggplant Gratin Recipe

 

Low Carb Eggplant Gratin Recipe

 

Low Carb Eggplant Gratin Recipe

 

Low Carb Eggplant Gratin Recipe

 

Don’t forget to pin this for later!

Low Carb Eggplant Gratin Recipe

 

Here’s a printable version of this delicious Eggplant Au Gratin Recipe:

Low Carb Eggplant Gratin Recipe

Low Carb Eggplant Gratin Recipe

This is the best keto side dish EVER!
No ratings yet
Course Side Dish
Cuisine American
Servings 8 servings
Calories 106

Ingredients
  

  • 1 1/2 pounds eggplant about 6 small or medium sized eggplants
  • 1 tablespoon kosher salt
  • 1/2 cup ricotta cheese
  • 1 egg
  • 1 teaspoon basil
  • 1/2 teaspoon Oregano
  • 1/2 teaspoon onion powder
  • 2 tablespoons Parsley
  • 1/2 teaspoon garlic powder
  • 1/2 cup Mozzarella shredded (plus a little more to sprinkle on top)
  • 1/2 cup Parmesan cheese shredded
  • 1/2 cup Rao’s Marinara sauce

Instructions
 

  • Slice eggplant into 1/2 inch thick slices.
  • Place the sliced eggplant into a colander and sprinkle with salt. Allow the eggplant to sit for about 30 to 45 minutes to allow the moisture of the eggplant to drain off.
  • Preheat the oven to 375 degrees.
  • Using paper towels wipe the salt off of the eggplant and place each slice on a baking sheet lined with parchment paper. Press the paper towels down on each slice to absorb as much of the moisture as possible before baking it.
  • Bake the sliced eggplant on two large baking sheets for about 20 minutes at 375 degrees.
  • In a small bowl combine the ricotta cheese, egg, basil, oregano, parsley, onion powder, and garlic powder until fully combined.
  • After the eggplant has baked, layer the cooked eggplant in a baking dish.
  • Spread a layer of ricotta cheese mixture over the top of each layer of eggplant.
  • Spread a thin layer of Rao’s marinara sauce over the ricotta cheese layer.
  • Sprinkle parmesan and mozzarella cheese over the top and repeat layers until all the ingredients are incorporated.
  • Finish the top layer with shredded cheese.
  • Bake the eggplant at 375 for about 20 to 25 minutes or until the center is hot and the cheese has fully melted.

Video

Nutrition

Serving: 1serving | Calories: 106 | Carbohydrates: 7g | Protein: 7g | Fat: 6g | Fiber: 3g | Sugar: 4g
Nutrition facts are provided as a courtesy. Have a question about our calculations or why you got a different result? Please read our nutrition policy.
Tried this recipe?Mention @KetoFriendlyRecipes or tag #KetoFriendlyRecipes!

 

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Impress your friends and family at the next gathering with this Keto Cauliflower Potato Salad Recipe! This is seriously delicious and everyone will gobble it up!

Keto Cauliflower Potato Salad Recipe

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