10 Delicious Low-Carb & Keto Eggplant Recipes You’ll Crave

Eggplants are about to become your new best friend in the kitchen! These low-carb and keto-friendly eggplant recipes are not only healthy, but they also pack a ton of flavor. Say goodbye to boring meals and get ready to enjoy dishes that you'll actually crave—perfect for anyone looking to spice up their keto lifestyle!

Delicious Eggplant Parmesan With A Keto Twist

Eggplant Parmesan is a classic dish that many love, but it often doesn't fit into a low-carb lifestyle. This keto twist makes it not only healthier but also just as satisfying. The image shows a beautifully plated serving of eggplant parmesan, featuring layers of crispy, golden-brown eggplant, rich marinara sauce, and melted cheese. Fresh basil leaves add a pop of color and freshness to the dish.

This recipe is perfect for anyone craving comfort food without the carbs. The eggplant is breaded with almond flour, making it keto-friendly while still delivering that satisfying crunch. Pair it with a side salad or enjoy it on its own for a delicious meal.

Ingredients

• 2 medium eggplants, sliced into 1/4-inch rounds
• 1 cup almond flour
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 2 large eggs, beaten
• 2 cups marinara sauce (sugar-free)
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a bowl, mix almond flour, Italian seasoning, garlic powder, and salt. Dip each eggplant slice into the beaten eggs, then coat with the almond flour mixture.
3. Arrange the breaded eggplant slices on the baking sheet and bake for 25-30 minutes, flipping halfway through, until golden brown.
4. In a baking dish, layer half of the marinara sauce, followed by half of the baked eggplant, half of the mozzarella, and half of the Parmesan. Repeat the layers.
5. Bake for an additional 20 minutes, or until the cheese is bubbly and golden.
6. Let it cool for a few minutes, then garnish with fresh basil before serving.

Savory Eggplant Lasagna That Fits Your Low-Carb Lifestyle

Eggplant lasagna is a fantastic way to enjoy a classic dish while sticking to a low-carb lifestyle. This recipe swaps traditional pasta for layers of tender eggplant, making it a healthier choice without sacrificing flavor. The image showcases a beautifully baked lasagna, with melted cheese bubbling on top and a rich, hearty sauce peeking through the layers. A fresh salad on the side adds a nice touch, making this meal both satisfying and nutritious.

To make this savory eggplant lasagna, you'll need some simple ingredients. Start with fresh eggplants, ground meat (beef or turkey works well), marinara sauce, ricotta cheese, mozzarella cheese, and spices. The process involves slicing the eggplant, sautéing the meat, and layering everything together before baking it to perfection.

Ingredients

• 2 medium eggplants, sliced lengthwise
• 1 pound ground beef or turkey
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Olive oil for cooking
• Fresh parsley for garnish

Instructions

1. Prepare the Eggplant: Preheat your oven to 375°F (190°C). Slice the eggplants and sprinkle them with salt. Let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
2. Cook the Meat: In a skillet, heat olive oil over medium heat. Add the ground meat, season with salt, pepper, and Italian seasoning, and cook until browned. Stir in the marinara sauce and let it simmer for a few minutes.
3. Layer the Lasagna: In a baking dish, spread a thin layer of the meat sauce on the bottom. Place a layer of eggplant slices, followed by a layer of ricotta cheese, then more meat sauce. Repeat the layers, finishing with a layer of mozzarella cheese on top.
4. Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
5. Serve: Let the lasagna cool for a few minutes before slicing. Garnish with fresh parsley and enjoy!

Spicy Eggplant Stir-Fry With A Kick

Eggplant is a fantastic vegetable for low-carb and keto diets. It absorbs flavors beautifully and adds a satisfying texture to dishes. This spicy eggplant stir-fry is not just healthy; it’s packed with vibrant colors and bold flavors that will make your taste buds dance.

The dish features tender cubes of eggplant, mixed with crunchy bell peppers and topped with green onions and sesame seeds. The bright colors of the peppers add a visual appeal that makes this stir-fry even more inviting. The sesame seeds provide a nutty crunch, while the spices give it a kick that’s sure to please.

Perfect for a quick weeknight dinner, this recipe is easy to whip up in under 30 minutes. Serve it over cauliflower rice for a complete meal that fits perfectly into your low-carb lifestyle.

Ingredients

• 1 medium eggplant, diced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 green onions, chopped
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 teaspoon chili paste (adjust for spice level)
• 1 tablespoon sesame seeds
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• Salt and pepper to taste

Instructions

1. Heat sesame oil in a large skillet over medium heat. Add garlic and ginger, sauté for about 1 minute until fragrant.
2. Add the diced eggplant and cook for 5-7 minutes, stirring occasionally, until it starts to soften.
3. Stir in the sliced bell peppers and cook for another 5 minutes, until they are tender.
4. Pour in the soy sauce and chili paste, mixing well to coat the vegetables. Season with salt and pepper to taste.
5. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
6. Remove from heat and sprinkle with sesame seeds and chopped green onions before serving.

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Eggplant Rollatini: A Low-Carb Italian Delight

Eggplant Rollatini is a fantastic low-carb dish that brings a taste of Italy right to your kitchen. This recipe swaps traditional pasta for thinly sliced eggplant, making it a perfect choice for those following a keto diet. The image showcases beautifully rolled eggplant filled with a creamy cheese mixture, topped with marinara sauce and melted cheese. Fresh basil leaves add a pop of color and flavor, making this dish not just delicious but also visually appealing.

To make Eggplant Rollatini, start by slicing the eggplant lengthwise and roasting it until tender. Next, prepare a filling using ricotta cheese, mozzarella, and Parmesan, seasoned with herbs. Spoon the filling onto each slice of eggplant, roll them up, and place them in a baking dish. Cover with marinara sauce and sprinkle more cheese on top before baking until bubbly and golden.

This dish is not only low in carbs but also packed with flavor, making it a meal you’ll crave again and again. Pair it with a glass of red wine for a complete Italian experience!

Ingredients

• 2 medium eggplants
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 2 cups marinara sauce
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Slice the eggplants lengthwise into thin strips. Sprinkle with salt and let them sit for 20 minutes to draw out moisture. Rinse and pat dry.
3. Roast the eggplant slices on a baking sheet for about 15 minutes until tender.
4. In a bowl, mix ricotta, mozzarella, Parmesan, egg, garlic powder, oregano, salt, and pepper.
5. Spread a spoonful of the cheese mixture on each eggplant slice and roll them up tightly.
6. Spread a layer of marinara sauce on the bottom of a baking dish. Place the rolled eggplants seam-side down in the dish.
7. Top with remaining marinara sauce and sprinkle with extra mozzarella cheese.
8. Bake for 25-30 minutes until the cheese is melted and bubbly.
9. Garnish with fresh basil before serving. Enjoy!

Eggplant Curry: A Flavorful Vegan Option

Eggplant curry is a delightful dish that brings warmth and comfort to any meal. The rich, aromatic sauce pairs perfectly with tender pieces of eggplant, creating a satisfying vegan option that everyone will love. This dish is not only low in carbs but also packed with flavor, making it a great choice for those on a keto diet.

The vibrant colors of the curry, with its deep hues and fresh herbs, make it visually appealing. Served alongside fluffy rice or warm naan, it becomes a complete meal that’s both nutritious and delicious. The combination of spices adds depth, while the eggplant absorbs all the wonderful flavors.

Ready to whip up this tasty eggplant curry? Here’s how to do it!

Ingredients

• 2 medium eggplants, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• 1 teaspoon cumin
• 1 teaspoon turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish
• Olive oil for cooking

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
2. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Add the diced eggplant and cook for about 5 minutes, stirring occasionally.
4. Sprinkle in the curry powder, cumin, and turmeric. Mix well to coat the eggplant.
5. Pour in the coconut milk, stirring to combine. Bring to a simmer and let it cook for 15-20 minutes, or until the eggplant is tender.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

Zesty Grilled Eggplant Skewers For Your Next Bbq

Grilled eggplant skewers are a fantastic addition to any BBQ. They bring a burst of flavor and a pop of color to your plate. The image shows beautifully grilled eggplant pieces alongside vibrant cherry tomatoes and bell peppers, all perfectly charred. This dish not only looks appealing but is also low in carbs, making it a great choice for those following a keto diet.

To make these skewers, you’ll want to choose fresh vegetables. Eggplant is the star here, but adding colorful bell peppers and juicy tomatoes elevates the dish. The grilling process enhances the flavors, giving everything a smoky touch. Serve these skewers as a side or as a main dish with a dipping sauce.

Ingredients

• 2 medium eggplants, cut into cubes
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 cup cherry tomatoes
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Skewers (wooden or metal)

Instructions

1. Prep the Skewers: If using wooden skewers, soak them in water for about 30 minutes to prevent burning.
2. Mix the Marinade: In a large bowl, combine olive oil, garlic powder, oregano, salt, and pepper. Add the eggplant, bell peppers, and cherry tomatoes. Toss until everything is well coated.
3. Assemble the Skewers: Thread the marinated vegetables onto the skewers, alternating between eggplant, bell peppers, and tomatoes.
4. Grill: Preheat your grill to medium-high heat. Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally until the vegetables are tender and have nice grill marks.
5. Serve: Remove from the grill and let cool slightly. Serve warm with your favorite dipping sauce or enjoy them as is!

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Eggplant Pizza Bites: A Perfect Appetizer

Eggplant pizza bites are a fun and tasty way to enjoy a low-carb treat. These little bites pack a punch of flavor while keeping things light and healthy. The eggplant serves as a great base, holding all your favorite pizza toppings without the carbs of traditional crust.

In the image, you can see perfectly baked eggplant rounds topped with melted cheese, colorful peppers, and fresh basil. They look delicious and are perfect for sharing at gatherings or enjoying as a snack. The small bowl of marinara sauce adds a nice touch for dipping.

Making these bites is simple and quick. You can customize them with your favorite toppings, making them a versatile option for any occasion. Whether you’re hosting a party or just craving something savory, these eggplant pizza bites will hit the spot.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup bell peppers, diced (red, yellow, or green)
• 1/4 cup red onion, thinly sliced
• Fresh basil leaves for garnish
• Olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. Arrange the eggplant slices on a baking sheet. Brush both sides lightly with olive oil and season with salt and pepper.
3. Bake the eggplant for about 20 minutes, flipping halfway through, until they are tender and slightly golden.
4. Remove the eggplant from the oven and top each slice with a spoonful of marinara sauce, followed by mozzarella cheese, diced peppers, and onion.
5. Return to the oven and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
6. Garnish with fresh basil before serving. Enjoy your eggplant pizza bites hot with extra marinara sauce on the side!

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Baked Eggplant With Cheese: A Simple Delight

Baked eggplant with cheese is a dish that brings comfort and satisfaction. This recipe combines tender eggplant slices with rich tomato sauce and gooey cheese, making it a perfect low-carb option. The vibrant colors of the dish, with the deep purple of the eggplant and the bright red of the sauce, are sure to catch your eye.

To prepare this dish, you’ll need a few simple ingredients. Start with fresh eggplants, some marinara sauce, and your favorite cheese. Mozzarella works wonderfully, but feel free to mix in some parmesan for extra flavor.

Begin by slicing the eggplant and laying it in a baking dish. Pour the marinara sauce over the top and sprinkle with cheese. Bake until the eggplant is tender and the cheese is bubbly and golden. This dish is not just easy to make; it’s also a crowd-pleaser!

Serve it as a main dish or a side, and watch everyone come back for seconds. It’s a great way to enjoy eggplant while sticking to your low-carb or keto lifestyle.

Ingredients

• 2 medium eggplants, sliced
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Brush the eggplant slices with olive oil and season with salt and pepper.
3. In a baking dish, layer half of the marinara sauce on the bottom.
4. Place the eggplant slices on top of the sauce, then cover with the remaining sauce.
5. Sprinkle the mozzarella and parmesan cheese evenly over the top.
6. Bake for 25-30 minutes, or until the eggplant is tender and the cheese is melted and bubbly.
7. Garnish with fresh parsley before serving.

Eggplant And Feta Bake: A Mediterranean Favorite

If you’re looking for a dish that’s both comforting and healthy, the Eggplant and Feta Bake is a fantastic choice. This Mediterranean favorite combines layers of tender eggplant with rich tomato sauce and creamy feta cheese. The result is a dish that’s bursting with flavor and perfect for a low-carb or keto diet.

The eggplant is sliced and baked until golden, creating a delightful texture. The feta cheese adds a tangy kick that pairs beautifully with the sweetness of the tomatoes. This dish is not just a feast for the taste buds, but it also looks stunning on the table, making it great for gatherings.

Serve it alongside a fresh salad for a complete meal. The vibrant colors of the salad complement the warm tones of the bake, making your plate visually appealing. Plus, it’s a great way to sneak in some extra veggies!

Ingredients

• 2 medium eggplants, sliced
• 2 cups marinara sauce
• 1 cup crumbled feta cheese
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Brush the eggplant slices with olive oil and season with salt, pepper, and oregano.
3. Arrange the eggplant slices in a single layer on a baking sheet and roast for about 20 minutes, until they are tender and slightly golden.
4. In a baking dish, spread a layer of marinara sauce on the bottom. Place a layer of roasted eggplant on top, followed by a sprinkle of feta cheese and mozzarella. Repeat the layers until all ingredients are used, finishing with mozzarella on top.
5. Bake in the oven for 25-30 minutes, until the cheese is bubbly and golden.
6. Let it cool for a few minutes, then garnish with fresh basil before serving.

Eggplant Casserole: A Comfort Food Classic

Eggplant casserole is a dish that brings warmth and satisfaction to any meal. The layers of tender eggplant, rich tomato sauce, and melted cheese create a delightful combination that’s hard to resist. This dish is perfect for those following a low-carb or keto diet, as it swaps out traditional pasta for nutritious eggplant slices.

The image showcases a beautifully baked eggplant casserole, with golden cheese bubbling on top and vibrant tomato sauce peeking through. It’s served alongside a fresh salad, making it a complete meal that’s both healthy and filling.

Making this casserole is simple and rewarding. You’ll enjoy every bite while knowing it fits perfectly into your low-carb lifestyle. Let’s get cooking!

Ingredients

• 2 medium eggplants, sliced
• 3 cups marinara sauce (low-carb)
• 2 cups shredded mozzarella cheese
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Olive oil for brushing

Instructions

1. Preheat the oven to 375°F (190°C).
2. Brush the eggplant slices with olive oil and sprinkle with salt. Lay them on a baking sheet and roast for about 20 minutes until slightly softened.
3. In a bowl, mix ricotta cheese, garlic, oregano, salt, and pepper.
4. In a baking dish, spread a layer of marinara sauce. Add a layer of roasted eggplant, followed by a layer of the ricotta mixture, and top with mozzarella cheese.
5. Repeat the layers until all ingredients are used, finishing with marinara sauce and mozzarella on top.
6. Bake for 30-35 minutes until the cheese is bubbly and golden.
7. Let it cool for a few minutes before serving. Enjoy your delicious eggplant casserole!

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