MAKES: 8 servings
PREPARATION TIME: 25 minutes
COOKING TIME: 4 hours
Eggplant parm is usually off-menu on a low-carb lifestyle, because the eggplant slices are often doused in breadcrumbs. Not in this version, though! Whether you follow a vegetarian keto diet year-round or just don’t feel like eating meat tonight, you can feel free to indulge in this filling, flavorful, keto-friendly casserole.
2 tablespoons (30 g/1.1 oz) ghee or other healthy cooking fat
3 medium (1 kg/2.2 lb) eggplants
Salt and ground black pepper
1 recipe marinara sauce
2 cups (480 g/16.9 oz) full-fat ricotta cheese
2 cups (226 g/8 oz) shredded mozzarella cheese, divided
1 cup (90 g/3.2 oz) grated Parmesan cheese, divided
1/4 cup (60 ml) extra-virgin olive oil
Fresh basil for garnish
Preheat a 5- to 6-quart (4.7- to 5.7-L) slow cooker and grease it with the ghee. Using a sharp knife, slice the eggplant widthwise into thin 1/4-inch (1/2-cm) slices. Season with salt on both sides and set aside for 20 minutes. Use a paper towel to pat dry any excess moisture.
In the meantime, mix the marinara sauce, ricotta cheese, mozzarella, and Parmesan (reserve some mozzarella and Parmesan for topping). Mix and season with salt and pepper to taste.
Place the first layer of the eggplant slices in the slow cooker. Top with half of the cheese mixture. Add another eggplant layer, a cheese layer, and finally the last eggplant layer. Top with the reserved cheese. Place 2 layers of high-absorbent paper towels or a tea towel on top of the ceramic bowl and cover with a lid (see tips for reduced condensation, shown here). Cook on high for 4 hours or on low for 8 hours. To serve, drizzle with the olive oil and garnish with fresh basil leaves. To store, let it cool, and refrigerate for up to 5 days, freeze for up to 3 months.
NUTRITION FACTS PER SERVING:
Total carbs: 12.8 g / Fiber: 4.3 g / Net carbs: 8.5 g / Protein: 19.8 g / Fat: 33.2 g / Energy: 422 kcal
Macronutrient ratio: Calories from carbs (8%), protein (19%), fat (73%)