Description
An easy and cheesy keto casserole that’s a comforting and flavorful dish. It features layers of tender eggplant, creamy ricotta filling, and savory marinara sauce, all baked to perfection. This recipe is perfect for a healthy meal option that’s both satisfying and impressive.
Ingredients
Scale
- 2 large eggplants, sliced into ½-inch rounds
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup marinara sauce (or homemade)
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Olive oil for drizzling
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the eggplants into ½-inch rounds and arrange them on a baking sheet. Drizzle with olive oil, sprinkle with salt, and roast in the oven for 20 minutes until tender.
- In a bowl, combine the ricotta cheese, egg, garlic, Italian seasoning, salt, and pepper. Mix well until smooth.
- In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the roasted eggplant slices, then spread half of the ricotta mixture over the eggplant.
- Add another layer of marinara sauce, followed by the remaining eggplant and ricotta mixture. Finish with the last of the marinara sauce on top.
- Sprinkle the shredded mozzarella and grated Parmesan on top of the last layer of marinara.
- Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is melted and bubbly.
- Allow the casserole to cool for 10 minutes before slicing. This helps it set for easier serving.
- Optionally, sprinkle fresh basil over the top for added flavor and presentation.
Notes
- Ensure eggplant slices are uniform in thickness for even cooking and better texture.
- This dish can be prepared the night before and baked just before serving.
- The casserole is naturally gluten-free.
- You can substitute marinara sauce with store-bought or homemade tomato sauce, or even pesto.
- Add zucchini, bell peppers, or mushrooms for variety.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 22g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 18g
- Cholesterol: N/A