50+ Must-Try Sunday Keto Eggplant Recipes for a Low-Carb Dinner

When it comes to following a keto lifestyle, finding delicious and satisfying recipes can sometimes feel like a challenge—especially on Sundays when you’re craving comfort food.

If you’re a fan of low-carb meals that don’t sacrifice flavor, keto eggplant recipes can be your go-to solution.

Eggplant is a versatile vegetable that works well in a wide range of dishes, from hearty main courses to light sides, making it perfect for your keto meal planning.

With its mild flavor and ability to soak up the rich spices and sauces it’s paired with, eggplant is a star ingredient that can help you stay on track with your keto goals without feeling deprived.

In this article, we’re excited to share over 50 keto-friendly eggplant recipes that will elevate your Sunday meals.

Whether you’re looking for something savory and filling, like eggplant lasagna or stuffed eggplant boats, or a lighter option such as roasted eggplant salads, there’s something here for everyone.

Get ready to explore these creative and satisfying dishes that will keep you on your keto path while enjoying every bite.

50+ Must-Try Sunday Keto Eggplant Recipes for a Low-Carb Dinner

Sundays are meant for relaxation and delicious meals that feel like a treat, and keto eggplant recipes fit perfectly into this idea.

With their versatility and ability to transform into satisfying dishes, eggplant recipes will become a staple in your low-carb meal rotation.

From baked to sautéed, stuffed to grilled, these 50+ keto eggplant dishes provide endless possibilities to keep your meals exciting and full of flavor.

Whether you’re cooking for yourself or feeding a family, these recipes prove that eating keto can be enjoyable, flavorful, and nutritious.

So, embrace the eggplant this Sunday and enjoy a healthy, delicious, and satisfying keto meal that everyone will love.

Keto Eggplant Parmesan

Keto Eggplant Parmesan is a rich and comforting dish that’s perfect for a low-carb diet. This recipe uses almond flour as a substitute for breadcrumbs, allowing the eggplant to maintain its crispy exterior without adding unnecessary carbs. Layered with marinara sauce and melted mozzarella, it’s a fantastic keto alternative to the traditional version, offering all the flavors without the carbs.

Ingredients:

• 2 medium eggplants, sliced into 1/4-inch rounds
• 1 cup almond flour
• 1/2 cup grated Parmesan cheese
• 2 large eggs
• 2 cups marinara sauce (sugar-free)
• 2 cups shredded mozzarella cheese
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Slice the eggplants into rounds and sprinkle with salt. Let them sit for 15-20 minutes to draw out excess moisture. Pat dry with a paper towel.
3. In one bowl, whisk the eggs. In another bowl, mix almond flour, Parmesan, garlic powder, oregano, salt, and pepper.
4. Dip each eggplant slice in the egg wash, then coat with the almond flour mixture.
5. Heat olive oil in a large skillet over medium heat. Fry the eggplant slices for 2-3 minutes per side until golden brown. Place them on a paper towel-lined plate to drain excess oil.
6. In a baking dish, spread a thin layer of marinara sauce. Layer the fried eggplant slices, then top each with more sauce and shredded mozzarella.
7. Repeat the layering process until all eggplant slices are used.
8. Bake in the oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
9. Let it cool for a few minutes before serving.

Keto Eggplant Parmesan is a delectable dish that satisfies your cravings for comfort food without the carbs. The crispy almond flour coating complements the soft eggplant, while the marinara sauce and mozzarella provide the perfect finishing touches. This dish is an excellent choice for anyone following a keto lifestyle, as it’s low in carbs yet high in flavor. You can enjoy this as a standalone meal or serve it alongside a fresh green salad.

Keto Stuffed Eggplant Boats

Keto Stuffed Eggplant Boats are an innovative and delicious way to enjoy eggplant. These boats are filled with a savory mixture of ground beef, garlic, onion, and spices, all topped with melted cheese. It’s a satisfying meal that fits perfectly into a keto diet, with low-carb eggplant as the base and flavorful ingredients packed inside. This recipe is simple yet full of flavor, ideal for a Sunday meal.

Ingredients:

• 2 medium eggplants
• 1 lb ground beef (or ground turkey)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 cup marinara sauce (sugar-free)
• 1 tsp dried basil
• 1/2 tsp paprika
• 1 cup shredded mozzarella cheese
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving about 1/2 inch of the outer shell. Set the scooped-out flesh aside.
3. Brush the eggplant boats with olive oil and season with salt and pepper. Place them on a baking sheet and roast in the oven for 20 minutes until they begin to soften.
4. While the eggplants roast, heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, cooking until softened.
5. Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned, then stir in the marinara sauce, basil, paprika, salt, and pepper. Let the mixture simmer for 5 minutes.
6. Chop the reserved eggplant flesh and add it to the skillet, cooking for an additional 3-4 minutes.
7. Remove the eggplant boats from the oven and spoon the beef mixture into each boat.
8. Top each boat with shredded mozzarella cheese and bake for another 10 minutes, until the cheese is melted and bubbly.
9. Garnish with fresh parsley and serve.

Keto Stuffed Eggplant Boats are a savory, satisfying meal that perfectly balances protein, healthy fats, and vegetables. The combination of ground beef, spices, and cheese makes for a delicious and hearty filling that complements the tender roasted eggplant. These boats are perfect for meal prepping or serving as a family dinner. They’re versatile and can be customized with different meats or spices, making them a great addition to any keto menu.

Keto Eggplant Stir-Fry

Keto Eggplant Stir-Fry is a flavorful, quick, and easy meal that features tender eggplant cooked with a variety of fresh vegetables and a savory soy sauce-based dressing. Perfect for those following a keto lifestyle, this stir-fry offers a great balance of flavors and textures. It’s a low-carb alternative to traditional stir-fried dishes, making it an ideal choice for a satisfying Sunday dinner or lunch.

Ingredients:

• 2 medium eggplants, diced
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 1 tsp ginger, minced
• 1 tbsp rice vinegar
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper, to taste
• Sesame seeds for garnish (optional)

Instructions:

1. Heat olive oil and sesame oil in a large skillet or wok over medium heat.
2. Add the diced eggplant and cook for 5-6 minutes until softened and browned. Stir occasionally to ensure even cooking.
3. Add the onion, bell pepper, zucchini, garlic, and ginger. Cook for an additional 4-5 minutes, stirring occasionally, until the vegetables are tender.
4. Stir in the soy sauce, rice vinegar, red pepper flakes (if using), and season with salt and pepper. Cook for 2 more minutes, allowing the sauce to coat the vegetables.
5. Remove from heat and garnish with sesame seeds before serving.

Keto Eggplant Stir-Fry is a vibrant and healthy meal that’s packed with flavor and nutrients. The eggplant, bell peppers, and zucchini are perfectly cooked in a savory soy-based sauce, creating a delightful stir-fry that’s both satisfying and low in carbs. This dish is not only easy to make but also adaptable, allowing you to add your favorite vegetables or protein to the mix. It’s a perfect choice for anyone following a keto lifestyle, offering a wholesome, flavorful meal in less than 30 minutes.

Keto Eggplant Lasagna

Keto Eggplant Lasagna is a fantastic low-carb alternative to traditional lasagna. By using thinly sliced eggplant in place of pasta, this dish becomes a keto-friendly delight without sacrificing the flavors of the classic lasagna. With layers of rich meat sauce, creamy ricotta cheese, and melted mozzarella, this recipe will leave you fully satisfied while keeping your carb intake in check.

Ingredients:

• 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
• 1 lb ground beef or turkey
• 2 cups marinara sauce (sugar-free)
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Lay the eggplant slices on paper towels and sprinkle them with salt. Let them sit for 15-20 minutes to draw out excess moisture. Pat dry with a paper towel.
3. In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute. Add ground beef or turkey and cook until browned. Stir in marinara sauce, basil, oregano, salt, and pepper. Let it simmer for 5 minutes.
4. In a bowl, mix ricotta cheese, egg, and half of the Parmesan cheese. Season with salt and pepper.
5. In a baking dish, spread a thin layer of the meat sauce. Place a layer of eggplant slices over the sauce, then top with ricotta cheese mixture. Repeat the layers until all ingredients are used, finishing with a layer of meat sauce on top.
6. Top with mozzarella cheese and the remaining Parmesan cheese.
7. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.
8. Let it rest for 5 minutes before serving.

Keto Eggplant Lasagna is a rich and satisfying dish that allows you to enjoy the flavors of classic lasagna without the carbs. The eggplant layers provide a perfect base, absorbing the delicious marinara sauce and complementing the creamy cheese filling. This dish is a great way to indulge in a comforting, family-friendly meal while staying within your keto goals. It’s perfect for meal prep and will keep you fueled throughout the week.

Keto Eggplant Chips

Keto Eggplant Chips are a crunchy and addictive snack that’s perfect for those following a low-carb lifestyle. These chips are baked to perfection with a light sprinkle of seasoning and a drizzle of olive oil. They’re an ideal alternative to traditional potato chips, offering a satisfying crunch without the carbs, and can be enjoyed on their own or paired with a keto-friendly dip.

Ingredients:

• 2 medium eggplants, thinly sliced
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Slice the eggplants into thin rounds, about 1/8 inch thick. Lay the slices out on paper towels and sprinkle with salt. Let them sit for 15 minutes to draw out moisture. Pat dry with a paper towel.
3. Toss the eggplant slices in olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated.
4. Arrange the eggplant slices in a single layer on a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes, flipping the slices halfway through, until golden and crispy.
6. Remove from the oven and garnish with fresh parsley if desired. Serve immediately.

Keto Eggplant Chips are the perfect snack for anyone looking for a low-carb alternative to chips. With a crunchy texture and smoky, savory flavor, they offer all the satisfaction of traditional chips without the carbs. Whether you enjoy them as a snack or serve them alongside a keto dip, these eggplant chips are a guilt-free treat that will keep you coming back for more. They’re easy to make and a fantastic addition to any keto meal plan.

Keto Eggplant Curry

Keto Eggplant Curry is a rich and flavorful dish that’s perfect for a low-carb, comforting meal. This curry features tender eggplant cooked in a fragrant, spiced coconut milk sauce, creating a deliciously creamy dish that pairs wonderfully with cauliflower rice or is just as satisfying on its own. The spices bring warmth and depth to the dish, making it an ideal addition to your keto recipe rotation.

Ingredients:

• 2 medium eggplants, diced
• 1 can (13.5 oz) coconut milk (full-fat)
• 1 tbsp coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp cumin
• 1/2 tsp chili powder (optional)
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add the chopped onion and cook for 4-5 minutes until softened.
2. Add garlic and ginger to the skillet and cook for another 1-2 minutes until fragrant.
3. Stir in curry powder, turmeric, cumin, and chili powder. Cook for 1 minute to toast the spices.
4. Add the diced eggplant to the skillet and stir to coat with the spices. Cook for 5-6 minutes, allowing the eggplant to soften.
5. Pour in the coconut milk and bring the mixture to a simmer. Reduce heat and cook for another 10-12 minutes, or until the eggplant is tender and the curry sauce has thickened.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro and serve.

Keto Eggplant Curry is a warm, comforting dish full of rich flavors and creamy texture. The eggplant absorbs the spiced coconut milk sauce, creating a satisfying and nourishing meal. This curry is perfect for a cozy Sunday dinner and pairs wonderfully with cauliflower rice or a simple salad. The dish is not only low in carbs but also packed with healthy fats from coconut milk, making it a great option for those following a keto diet. It’s a flavorful and satisfying way to enjoy eggplant on your low-carb journey.

Keto Stuffed Eggplant Boats

Keto Stuffed Eggplant Boats are a savory and satisfying dish that brings together tender eggplant, flavorful ground meat, and melted cheese. The eggplant is hollowed out and filled with a mixture of seasoned meat, vegetables, and cheese, then baked to perfection. This dish is low in carbs and high in flavor, making it an excellent choice for a comforting keto meal.

Ingredients:

• 2 large eggplants
• 1 lb ground beef or turkey
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 cup marinara sauce (sugar-free)
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the eggplants in half lengthwise and scoop out the center, leaving about 1/2 inch of the flesh. Set aside the eggplant flesh for later use.
3. Drizzle the eggplant halves with olive oil and season with salt and pepper. Place them on a baking sheet and bake for 15 minutes.
4. While the eggplant boats are baking, heat olive oil in a skillet over medium heat. Add chopped onion, garlic, and bell pepper. Sauté for 5 minutes until softened.
5. Add ground beef or turkey to the skillet and cook until browned. Stir in the marinara sauce, oregano, salt, and pepper. Let it simmer for 5 minutes.
6. Remove the eggplant boats from the oven and fill them with the meat mixture. Top with shredded mozzarella and Parmesan cheese.
7. Return to the oven and bake for an additional 10 minutes, until the cheese is melted and bubbly.
8. Garnish with fresh basil or parsley and serve.

Keto Stuffed Eggplant Boats are a delightful and filling meal that combines savory meat with tender, roasted eggplant. The meat filling is flavorful and satisfying, while the melted cheese adds a delicious richness. This dish is perfect for a hearty dinner that’s low in carbs and high in protein. It’s an excellent way to enjoy eggplant in a new, creative way while sticking to your keto lifestyle.

Keto Eggplant Parmesan

Keto Eggplant Parmesan is a classic Italian dish made keto-friendly by swapping breadcrumbs with almond flour. Layers of crispy, baked eggplant slices are topped with marinara sauce and melted mozzarella, creating a dish that’s rich in flavor but low in carbs. It’s a great way to enjoy the comforting flavors of traditional eggplant parmesan while sticking to your keto diet.

Ingredients:

• 2 large eggplants, sliced into 1/4-inch thick rounds
• 1 cup almond flour
• 1/2 cup grated Parmesan cheese
• 2 large eggs, beaten
• 1 cup marinara sauce (sugar-free)
• 2 cups shredded mozzarella cheese
• 2 tbsp olive oil
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a shallow bowl, combine almond flour, Parmesan cheese, basil, oregano, salt, and pepper.
3. Dip each eggplant slice into the beaten eggs, then coat in the almond flour mixture, pressing gently to adhere.
4. Arrange the coated eggplant slices on the baking sheet and drizzle with olive oil.
5. Bake for 20 minutes, flipping the slices halfway through, until golden brown and crispy.
6. In a baking dish, spread a thin layer of marinara sauce. Layer the baked eggplant slices over the sauce, then top with shredded mozzarella.
7. Bake for an additional 10-12 minutes, until the cheese is melted and bubbly.
8. Garnish with fresh basil and serve.

Keto Eggplant Parmesan is a deliciously satisfying dish that captures the essence of traditional eggplant parmesan while being low in carbs. The almond flour coating provides a crispy, golden crust, and the mozzarella cheese adds richness and melt-in-your-mouth goodness. Paired with a sugar-free marinara sauce, this dish is perfect for a keto-friendly Italian night. Whether served on its own or alongside a simple salad, Keto Eggplant Parmesan is sure to be a crowd-pleaser.

Keto Eggplant Stir Fry

Keto Eggplant Stir Fry is a quick and easy dish that brings together the natural sweetness of eggplant with savory Asian-inspired flavors. The eggplant is stir-fried with garlic, ginger, soy sauce, and a variety of vegetables, creating a flavorful and satisfying low-carb meal. This dish is perfect for a fast weeknight dinner or a light lunch, offering both flavor and nutrition.

Ingredients:

• 2 medium eggplants, diced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tbsp soy sauce (or coconut aminos for a paleo version)
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 1 tbsp rice vinegar (optional)
• 1 tsp sesame seeds (optional)
• Salt and pepper, to taste

Instructions:

1. Heat sesame oil and olive oil in a large skillet or wok over medium heat.
2. Add the minced garlic and grated ginger and sauté for 1-2 minutes, until fragrant.
3. Add the diced eggplant to the skillet and stir-fry for 5-7 minutes, until the eggplant starts to soften.
4. Add the bell peppers and onion, and cook for another 5 minutes, stirring occasionally.
5. Stir in soy sauce (or coconut aminos), rice vinegar, and season with salt and pepper. Cook for an additional 2 minutes, allowing the flavors to meld together.
6. Garnish with sesame seeds (optional) and serve hot.

Keto Eggplant Stir Fry is a flavorful and low-carb dish that’s perfect for those who want a quick, satisfying meal without spending too much time in the kitchen. The combination of eggplant and colorful vegetables creates a nutrient-packed dish, while the savory soy sauce and sesame oil bring rich flavor. This stir fry is incredibly versatile and can be paired with your favorite keto-friendly protein, such as chicken or shrimp, for a complete meal. It’s a simple yet delicious way to enjoy eggplant on a keto diet.

Keto Eggplant Lasagna

Keto Eggplant Lasagna replaces traditional pasta with thin slices of eggplant, creating a low-carb version of this classic Italian dish. Layers of roasted eggplant, rich marinara sauce, savory ground meat, and melted cheese come together to create a flavorful, hearty lasagna that fits perfectly into a keto diet. It’s a comforting and satisfying meal that’s easy to prepare, making it a perfect choice for Sunday dinner.

Ingredients:

• 2 large eggplants, sliced lengthwise into 1/4-inch thick strips
• 1 lb ground beef or turkey
• 1 cup marinara sauce (sugar-free)
• 1/2 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten
• 1 tbsp olive oil
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Place the eggplant slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15-20 minutes, flipping halfway through, until tender.
2. In a skillet, brown the ground meat over medium heat. Add marinara sauce, basil, oregano, salt, and pepper. Simmer for 5 minutes to blend the flavors.
3. In a bowl, combine ricotta cheese, beaten egg, and half of the Parmesan cheese. Mix well.
4. In a baking dish, layer the roasted eggplant slices, followed by a layer of meat sauce, then a layer of ricotta mixture. Repeat layers until all ingredients are used.
5. Top with shredded mozzarella and the remaining Parmesan cheese.
6. Bake for 25-30 minutes, until the cheese is melted and bubbly.
7. Let cool for a few minutes before serving.

Keto Eggplant Lasagna offers all the indulgence of the traditional version without the carbs, making it a great choice for those following a keto lifestyle. The roasted eggplant slices provide a hearty texture, while the layers of meat sauce, ricotta, and melted cheese add richness and flavor. This dish is perfect for a Sunday family dinner, offering a satisfying and comforting meal that’s both keto-friendly and delicious.

Keto Eggplant Caponata

Keto Eggplant Caponata is a traditional Sicilian dish that’s naturally low in carbs, making it an ideal choice for a keto meal. It features eggplant sautéed with onions, olives, capers, and tomatoes, all simmered in a tangy vinegar-based sauce. The result is a flavorful, slightly sweet, and savory dish that can be served as a side or a topping for grilled meats or as an appetizer with keto crackers.

Ingredients:

• 2 medium eggplants, diced
• 1/2 onion, chopped
• 1/2 cup green olives, chopped
• 2 tbsp capers
• 2 medium tomatoes, chopped
• 1/4 cup red wine vinegar
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper, to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add diced eggplant and sauté for 5-7 minutes, until tender and browned.
2. Add chopped onion, olives, capers, and tomatoes. Cook for an additional 5 minutes, stirring occasionally.
3. Pour in the red wine vinegar and season with oregano, red pepper flakes (if using), salt, and pepper. Stir well.
4. Let the mixture simmer for 10 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
5. Garnish with fresh basil and serve warm or at room temperature.

Keto Eggplant Caponata is a delightful and versatile dish that combines the savory flavors of eggplant with the tangy sweetness of vinegar, olives, and capers. It’s an excellent option for those looking for a light, low-carb appetizer or side dish. This dish can also be enjoyed as a topping for grilled chicken, fish, or as part of a keto-friendly antipasto platter. The balance of flavors makes it a refreshing and satisfying option for any keto meal.

Keto Eggplant Fries

Keto Eggplant Fries are a crunchy, low-carb alternative to traditional French fries. These eggplant fries are coated in a mixture of almond flour and Parmesan cheese, then baked to crispy perfection. They make a great snack, side dish, or even a fun appetizer for your keto-friendly Sunday meals. With a savory seasoning and a crispy exterior, they’re sure to satisfy any fry craving without the carbs.

Ingredients:

• 2 medium eggplants, sliced into thin fries
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 large eggs, beaten
• 1 tbsp olive oil

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a shallow bowl, combine almond flour, Parmesan cheese, garlic powder, paprika, salt, and pepper.
3. Dip each eggplant fry into the beaten eggs, then coat it in the almond flour mixture, pressing gently to ensure it sticks.
4. Arrange the coated fries on the prepared baking sheet in a single layer. Drizzle with olive oil.
5. Bake for 20-25 minutes, flipping halfway through, until the fries are golden brown and crispy.
6. Serve with keto-friendly dipping sauce, such as ranch or sugar-free ketchup.

Keto Eggplant Fries are a fun and flavorful way to enjoy eggplant on a low-carb diet. The crispy exterior, thanks to the almond flour and Parmesan coating, makes these fries incredibly satisfying, while the tender eggplant inside provides a mild, slightly sweet flavor. They’re perfect for serving as a side with your favorite keto main dishes or as a snack to munch on throughout the day. Enjoy these guilt-free fries knowing they’re both keto-friendly and delicious!

Keto Stuffed Eggplant Boats

Keto Stuffed Eggplant Boats are a creative and flavorful way to enjoy eggplant while keeping your carbs low. The eggplant halves are hollowed out and filled with a savory mixture of ground meat, vegetables, and cheese, then baked to perfection. This dish is a great option for a satisfying lunch or dinner, offering a perfect balance of rich flavors and nutrients without compromising your keto lifestyle.

Ingredients:

• 2 large eggplants, halved lengthwise
• 1 lb ground beef or turkey
• 1/2 onion, chopped
• 1/2 cup diced tomatoes (fresh or canned, no sugar added)
• 1/2 cup spinach, chopped
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Scoop out the flesh of the eggplants, leaving about 1/2-inch of the flesh on the skin to form a boat. Set the scooped-out flesh aside for later use.
2. Drizzle the eggplant halves with olive oil, season with salt and pepper, and roast them on a baking sheet for 20 minutes.
3. While the eggplants are roasting, heat olive oil in a skillet over medium heat. Add chopped onion and garlic, cooking until soft and fragrant, about 5 minutes.
4. Add ground meat to the skillet and cook until browned. Stir in diced tomatoes, spinach, oregano, salt, and pepper, and cook for another 5 minutes. Remove from heat.
5. Spoon the meat mixture into the roasted eggplant boats. Top each with shredded mozzarella and grated Parmesan cheese.
6. Return to the oven and bake for an additional 10-12 minutes, until the cheese is melted and bubbly.
7. Garnish with fresh parsley before serving.

Keto Stuffed Eggplant Boats are an ideal keto meal, offering a hearty, delicious filling packed with protein and healthy fats. The roasted eggplant boats create a perfect vessel for the flavorful filling, while the melted cheese adds a satisfying creaminess. This dish is perfect for a Sunday dinner, offering a low-carb alternative to traditional stuffed vegetables. It’s a filling and nutritious meal that both keto followers and non-keto eaters will enjoy.

Keto Eggplant Parmesan

Keto Eggplant Parmesan is a delicious, low-carb alternative to the traditional breaded and fried eggplant Parmesan. Instead of breadcrumbs, the eggplant slices are coated with a mixture of almond flour and Parmesan cheese, then baked to crispy perfection. Topped with marinara sauce and mozzarella cheese, this dish is a keto-friendly twist on a classic Italian favorite.

Ingredients:

• 2 medium eggplants, sliced into 1/4-inch thick rounds
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 cup marinara sauce (sugar-free)
• 1 1/2 cups shredded mozzarella cheese
• 1 egg, beaten
• Salt and pepper, to taste
• Olive oil spray

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a shallow bowl, combine almond flour, Parmesan cheese, garlic powder, oregano, salt, and pepper.
3. Dip each eggplant slice into the beaten egg, then coat in the almond flour mixture, pressing gently to ensure it sticks.
4. Place the coated eggplant slices on the prepared baking sheet and spray lightly with olive oil. Bake for 20 minutes, flipping halfway through.
5. Remove the eggplant from the oven and top each slice with a spoonful of marinara sauce and a sprinkle of mozzarella cheese.
6. Return to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.
7. Serve hot with a sprinkle of fresh basil or parsley.

Keto Eggplant Parmesan is a fantastic, low-carb substitute for the traditional dish, offering all the comforting flavors without the excess carbs. The almond flour crust gives the eggplant a crunchy texture that holds up well to the marinara sauce and melted cheese. It’s perfect for a cozy Sunday meal that everyone in the family can enjoy, whether they follow a keto diet or not. This dish is sure to satisfy your craving for Italian food while keeping things keto-friendly and healthy.

Keto Eggplant and Zucchini Stir-Fry

Keto Eggplant and Zucchini Stir-Fry is a simple, quick, and flavorful dish that makes a perfect low-carb side or light main course. The combination of tender eggplant, crisp zucchini, and savory garlic creates a delicious stir-fry that’s packed with nutrients. This dish is incredibly versatile, and it can easily be paired with grilled meats or served on its own for a light, keto-friendly meal.

Ingredients:

• 2 medium eggplants, diced
• 2 medium zucchinis, diced
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp soy sauce or coconut aminos
• 1 tsp dried thyme
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add chopped onion and minced garlic, cooking for 2-3 minutes until softened.
2. Add diced eggplant and zucchini to the skillet and stir-fry for about 8-10 minutes, or until the vegetables are tender and lightly browned.
3. Add soy sauce or coconut aminos, dried thyme, red pepper flakes (if using), salt, and pepper. Stir well to combine and cook for an additional 2-3 minutes, allowing the flavors to meld together.
4. Garnish with fresh parsley and serve hot.

Keto Eggplant and Zucchini Stir-Fry is a simple yet flavorful dish that’s perfect for a light, keto-friendly meal. The combination of eggplant and zucchini makes this stir-fry both filling and nutritious, while the garlic and soy sauce add savory depth to the flavors. This dish is versatile and can be served as a side or main course, making it a great addition to your Sunday meal rotation. It’s a quick and easy way to enjoy fresh vegetables while sticking to your keto lifestyle.

Note: More recipes are coming soon!