32+ Quick & Easy Keto Baked Eggplant Recipes for Every Meal

Eggplant is a versatile and healthy vegetable that makes an excellent base for many delicious low-carb, keto-friendly recipes.

If you’re looking for ways to incorporate more vegetables into your diet while sticking to a keto lifestyle, baked eggplant is an excellent choice.

Not only is it rich in fiber and nutrients, but it also absorbs flavors beautifully, making it a perfect vehicle for various toppings and seasonings.

In this article, we’ve compiled over 32 keto baked eggplant recipes that are perfect for lunch, dinner, or even as a side dish.

Whether you’re craving something creamy, cheesy, or savory, you’ll find a recipe to satisfy your taste buds.

The best part? These recipes are all low in carbs, so you can indulge without feeling guilty.

Let’s dive in and explore some delicious ways to enjoy this hearty vegetable while staying on track with your keto goals!

32+ Quick & Easy Keto Baked Eggplant Recipes for Every Meal

Eggplant is an incredibly versatile vegetable that fits perfectly into a keto diet, and with these 32+ keto baked eggplant recipes, you’ll never run out of exciting and delicious meal ideas.

Whether you’re in the mood for a cheesy, creamy dish, a flavorful veggie-packed meal, or a savory meat option, there’s something for everyone in this collection.

These recipes not only make eating keto easy and enjoyable but also provide plenty of opportunities to experiment with different flavors and ingredients.

So the next time you’re looking for a low-carb meal that’s filling and delicious, turn to these keto baked eggplant recipes for a satisfying solution.

Keto Baked Eggplant Parmesan

This keto-friendly baked eggplant parmesan offers a comforting and crispy alternative to the traditional version. With almond flour and parmesan coating, the eggplant slices turn out crisp and savory, making it a perfect low-carb substitute for breadcrumbs. Paired with marinara sauce and melted mozzarella, it brings a classic Italian dish to your keto table.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch thick rounds
• 1 cup almond flour
• 1/2 cup grated parmesan cheese
• 2 large eggs, beaten
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 cup marinara sauce (sugar-free)
• 2 cups shredded mozzarella cheese
• Olive oil for brushing
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Mix almond flour, parmesan cheese, garlic powder, oregano, basil, salt, and pepper in a shallow dish.
3. Dip each eggplant slice into the beaten eggs, then coat with the almond flour mixture. Place on the prepared baking sheet.
4. Brush the eggplant slices with a little olive oil on both sides to ensure crispiness.
5. Bake for 20 minutes, flipping halfway through, until golden and crispy.
6. Remove from the oven, top each slice with marinara sauce, and sprinkle with shredded mozzarella.
7. Return to the oven and bake for an additional 5-7 minutes, until the cheese is melted and bubbly.
8. Serve hot and enjoy!

This keto eggplant parmesan offers the crispy, cheesy satisfaction of the traditional dish but without the carbs. The combination of the almond flour and parmesan creates a crunchy crust, while the melted mozzarella and tangy marinara sauce add authentic flavor. You can easily customize this dish by adding extra herbs or making your own marinara sauce. It’s a great way to indulge in comfort food while staying true to your low-carb lifestyle.

Keto Baked Eggplant with Pesto and Goat Cheese

This recipe brings together the rich flavors of pesto, creamy goat cheese, and baked eggplant for a simple yet elegant keto meal. The eggplant serves as a perfect base to hold the bold, herb-infused pesto and tangy goat cheese, making it a satisfying dish for any occasion.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch thick rounds
• 1/4 cup olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup homemade or store-bought pesto (sugar-free)
• 4 ounces goat cheese, crumbled
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Arrange the eggplant slices in a single layer on the prepared baking sheet.
3. Brush both sides of each slice with olive oil, and season with salt and pepper.
4. Bake for 20 minutes, flipping halfway through, until the eggplant is soft and lightly golden.
5. Remove the eggplant from the oven and top each slice with a spoonful of pesto and a sprinkle of crumbled goat cheese.
6. Return to the oven and bake for an additional 5 minutes, allowing the goat cheese to soften.
7. Remove from the oven and garnish with fresh basil leaves before serving.

This keto baked eggplant with pesto and goat cheese is a delightful dish, perfect for a light lunch or as an appetizer for dinner. The eggplant becomes tender and absorbs the rich flavors of the pesto, while the goat cheese adds a creamy, tangy contrast. The freshness of basil provides a finishing touch that balances out the richness. This recipe is not only quick but also a healthy and delicious way to incorporate more vegetables into your low-carb meal plan.

Keto Baked Eggplant Fries

These crispy, keto-friendly eggplant fries are a fun and healthy snack or side dish. Coated in a mixture of almond flour, parmesan, and seasonings, they bake up to perfection without the need for deep frying. Pair them with a sugar-free dipping sauce for a satisfying treat!

Ingredients:

• 2 medium eggplants, cut into fries (about 1/2-inch thick)
• 1 cup almond flour
• 1/2 cup grated parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs, beaten
• Olive oil spray for baking

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a shallow dish, mix the almond flour, parmesan, garlic powder, onion powder, smoked paprika, salt, and pepper.
3. Dip each eggplant fry into the beaten eggs, then coat thoroughly in the almond flour mixture.
4. Place the coated fries on the prepared baking sheet in a single layer.
5. Lightly spray the fries with olive oil spray to help them crisp up during baking.
6. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.
7. Remove from the oven and serve with your favorite dipping sauce, such as a low-carb ranch or marinara sauce.

These keto baked eggplant fries are the perfect substitute for regular fries, offering a crispy, flavorful bite without the carbs. The almond flour and parmesan mixture ensures they turn out crunchy, while the eggplant provides a tender inside. These fries are great as a side dish or a snack for anyone on a low-carb or keto diet. Enjoy them with your favorite sauce for added flavor and indulgence without the guilt.

Keto Baked Eggplant Boats with Ground Beef

These keto eggplant boats stuffed with seasoned ground beef create a flavorful, filling dish that’s low in carbs and high in protein. The eggplant halves serve as the perfect vessel for a hearty filling of spiced beef, topped with melted cheese for a comforting and satisfying meal.

Ingredients:

• 2 medium eggplants, halved lengthwise
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup diced tomatoes (canned, no added sugar)
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 cup shredded mozzarella cheese
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Scoop out the flesh from each eggplant half, leaving a border around the edges to create boats. Brush the eggplant shells with olive oil and season with salt and pepper. Place them on a baking sheet.
3. Bake the eggplant halves for 20 minutes until tender.
4. While the eggplant boats bake, heat a large skillet over medium heat and cook the ground beef with diced onion and garlic until browned.
5. Add the diced tomatoes, oregano, cumin, smoked paprika, salt, and pepper. Stir to combine and let it simmer for 5-7 minutes, until the sauce thickens.
6. Remove the eggplant shells from the oven and stuff each half with the beef mixture. Top with shredded mozzarella cheese.
7. Return to the oven and bake for an additional 5 minutes until the cheese is melted and bubbly.
8. Garnish with fresh parsley and serve hot.

This keto baked eggplant boat recipe is a perfect balance of savory, meaty goodness with the rich, creamy texture of melted mozzarella. The ground beef mixture, seasoned with warm spices, is a delicious complement to the tender eggplant. It’s an excellent dinner option that will fill you up without loading up on carbs, offering a low-carb, high-protein meal that’s both satisfying and nutritious.

Keto Baked Eggplant with Bacon and Cheddar

This baked eggplant recipe combines the rich flavors of crispy bacon and sharp cheddar cheese with the softness of roasted eggplant. It’s a decadent, flavorful dish that works as a side or main course, perfect for anyone looking to enjoy a low-carb meal with plenty of flavor.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 4 slices bacon, cooked and crumbled
• 1/2 cup shredded sharp cheddar cheese
• 2 tablespoons sour cream
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Place the eggplant slices on the baking sheet, brush both sides with olive oil, and season with garlic powder, salt, and pepper.
3. Bake for 20 minutes, flipping the eggplant halfway through, until golden brown and tender.
4. While the eggplant is baking, cook the bacon until crispy, then crumble it into small pieces.
5. Once the eggplant is done, remove it from the oven. Top each slice with a dollop of sour cream, a sprinkle of crumbled bacon, and a generous amount of shredded cheddar cheese.
6. Return the eggplant to the oven and bake for another 5-7 minutes, until the cheese is melted and bubbly.
7. Garnish with fresh chives and serve.

The combination of crispy bacon, creamy sour cream, and sharp cheddar brings bold flavors to the soft, roasted eggplant. This keto baked eggplant with bacon and cheddar is rich and indulgent, yet still keeps things low-carb. The smoky bacon and melted cheese elevate the dish, making it a perfect comfort food option for keto dieters.

Keto Baked Eggplant with Spicy Sausage and Ricotta

This recipe pairs spicy sausage with creamy ricotta cheese, making for a savory, flavorful baked eggplant dish. The spiced sausage provides a kick, while the ricotta balances it with a smooth, mild flavor, creating a delightful contrast that’s perfect for a keto meal.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 lb spicy Italian sausage, casing removed
• 1/2 cup ricotta cheese
• 1/4 cup grated parmesan cheese
• 1 teaspoon red pepper flakes (optional)
• 1 teaspoon dried basil
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Brush both sides of the eggplant slices with olive oil, and season with salt and pepper. Arrange them in a single layer on the baking sheet.
3. Bake the eggplant slices for 15-20 minutes, flipping halfway through, until they are golden and tender.
4. While the eggplant is baking, cook the spicy sausage in a skillet over medium heat, breaking it apart as it cooks until browned and cooked through.
5. Once the sausage is cooked, stir in ricotta cheese, parmesan cheese, red pepper flakes (if using), and dried basil. Mix well.
6. Remove the eggplant from the oven and top each slice with the sausage and ricotta mixture.
7. Return to the oven and bake for an additional 10 minutes, until the sausage mixture is heated through and slightly golden.
8. Garnish with fresh parsley and serve.

This keto baked eggplant with spicy sausage and ricotta is a bold, satisfying dish that delivers plenty of flavor. The spicy sausage adds a kick, while the ricotta cheese brings a creamy balance. It’s a great way to enjoy a keto meal that’s both hearty and low in carbs, offering rich textures and tastes in every bite.

Keto Baked Eggplant with Mozzarella and Tomato

This keto-friendly baked eggplant dish combines the freshness of tomatoes and the richness of mozzarella, creating a light yet satisfying meal. It’s a perfect summer recipe, bursting with flavors, and is an excellent option for a low-carb lunch or dinner.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch thick rounds
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup fresh mozzarella, sliced
• 1 large tomato, sliced
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 tablespoon fresh basil, chopped

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Arrange the eggplant slices on the baking sheet, brushing each with olive oil and seasoning with salt, pepper, oregano, and garlic powder.
3. Bake for 20 minutes, flipping the eggplant halfway through, until tender and slightly golden.
4. Remove from the oven and top each slice with a slice of mozzarella and a slice of tomato.
5. Return to the oven for an additional 5-7 minutes until the mozzarella is melted and bubbly.
6. Garnish with fresh basil before serving.

This keto baked eggplant with mozzarella and tomato is a simple yet flavorful dish. The soft, roasted eggplant serves as a perfect base for the creamy mozzarella and juicy tomato. The dried oregano and garlic powder give it a traditional Italian flavor, while the fresh basil adds a burst of freshness. It’s an easy and healthy meal that’s perfect for any occasion.

Keto Baked Eggplant with Spinach and Feta

This baked eggplant recipe is a delightful mix of flavors with sautéed spinach and tangy feta cheese. It’s a great way to enjoy a keto-friendly Mediterranean-inspired meal that’s both satisfying and packed with nutrients.

Ingredients:

• 2 medium eggplants, halved lengthwise
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 cups fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup shredded mozzarella cheese
• 1/4 teaspoon nutmeg
• 1/2 teaspoon garlic powder

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Slice the eggplants in half and scoop out the flesh to create boats, leaving a border around the edges.
3. Brush the eggplant halves with olive oil and season with salt and pepper. Place on the baking sheet and bake for 20 minutes, until the eggplants are tender.
4. While the eggplant is baking, heat a skillet over medium heat and sauté the spinach until wilted. Add the nutmeg and garlic powder, mixing well.
5. Once the spinach is cooked, remove it from the heat and stir in the crumbled feta cheese.
6. Remove the eggplant from the oven and stuff each half with the spinach and feta mixture. Sprinkle with shredded mozzarella cheese.
7. Return the stuffed eggplant to the oven and bake for another 10-12 minutes, until the cheese is melted and golden.
8. Serve hot and enjoy!

This keto baked eggplant with spinach and feta is a delicious and healthy Mediterranean-inspired dish. The earthy spinach pairs perfectly with the tangy feta, and the mozzarella adds a creamy texture that binds everything together. It’s a great way to get in your veggies and protein while keeping your carb count low.

Keto Baked Eggplant with Avocado and Bacon

If you’re looking for a deliciously creamy and savory twist on baked eggplant, this recipe combines avocado and bacon, two keto-friendly favorites. The smooth avocado pairs wonderfully with the crispy bacon, making this dish indulgent yet healthy.

Recipe:

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 slices bacon, cooked and crumbled
• 1 ripe avocado, sliced
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh cilantro, chopped
• 1/2 teaspoon chili flakes (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Brush the eggplant slices with olive oil and season with salt and pepper. Arrange them in a single layer on the prepared baking sheet.
3. Bake for 20 minutes, flipping halfway through, until the eggplant is tender and golden.
4. While the eggplant is baking, cook the bacon until crispy and crumble it into small pieces.
5. Once the eggplant is done, remove it from the oven and top each slice with a few slices of avocado, crumbled bacon, and a drizzle of lime juice.
6. Sprinkle with chopped cilantro and chili flakes for an extra kick if desired.
7. Serve immediately and enjoy!

This keto baked eggplant with avocado and bacon is a delightful combination of creamy, crispy, and fresh flavors. The richness of the avocado complements the smoky bacon, while the lime juice and cilantro add a refreshing brightness. This dish is perfect for a low-carb meal that feels indulgent yet nourishing.

Keto Baked Eggplant with Creamy Alfredo Sauce

This creamy keto baked eggplant recipe combines rich, buttery Alfredo sauce with tender, roasted eggplant for a decadent yet low-carb meal. With a creamy cheese sauce and a crispy eggplant base, this dish feels indulgent without the carbs.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1 tablespoon butter
• 1/2 teaspoon dried basil
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Brush both sides of the eggplant slices with olive oil, and season with salt and pepper. Arrange them in a single layer on the prepared baking sheet.
3. Bake the eggplant slices for 20 minutes, flipping halfway through, until golden brown and tender.
4. In a saucepan, melt butter over medium heat and sauté garlic until fragrant.
5. Add the heavy cream, basil, and parmesan cheese to the saucepan. Stir until the sauce thickens, about 5 minutes.
6. Remove the sauce from the heat and stir in the shredded mozzarella cheese until smooth and creamy.
7. Once the eggplant slices are baked, top each slice with a generous spoonful of the creamy Alfredo sauce.
8. Return to the oven and bake for an additional 5-7 minutes, until the sauce is bubbly and the top is slightly golden.
9. Garnish with fresh parsley and serve hot.

This keto baked eggplant with creamy Alfredo sauce is a rich and comforting dish that feels indulgent yet is completely low-carb. The creamy, cheesy Alfredo sauce elevates the roasted eggplant to a whole new level of flavor. It’s a fantastic option for anyone looking to enjoy a classic comfort food on a keto diet.

Keto Baked Eggplant with Sauteed Mushrooms and Thyme

This keto baked eggplant recipe is a delicious, earthy combination of roasted eggplant, sautéed mushrooms, and fresh thyme. The savory mushrooms enhance the natural flavor of the eggplant, and the fresh thyme adds a fragrant herbal touch.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup sliced mushrooms (button or cremini)
• 1 tablespoon butter
• 1 teaspoon fresh thyme, chopped
• 1/4 cup grated parmesan cheese

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Arrange the eggplant slices on the prepared baking sheet. Brush both sides with olive oil and season with salt and pepper.
3. Bake the eggplant for 20 minutes, flipping halfway through, until golden brown and tender.
4. While the eggplant is baking, heat the butter in a skillet over medium heat. Add the sliced mushrooms and sauté until softened, about 5-7 minutes.
5. Add the fresh thyme to the mushrooms and cook for an additional 2 minutes until fragrant. Season with salt and pepper to taste.
6. Once the eggplant is done baking, top each slice with a spoonful of the sautéed mushrooms and a sprinkle of grated parmesan cheese.
7. Return to the oven for an additional 5 minutes, allowing the cheese to melt and the flavors to meld together.
8. Serve hot and enjoy the earthy flavors!

The combination of tender roasted eggplant, savory sautéed mushrooms, and fresh thyme creates a delicious, earthy dish that’s perfect for a cozy meal. The parmesan cheese adds a nice, salty finish, while the thyme imparts a fresh, aromatic flavor. This keto baked eggplant recipe is great as a side dish or a vegetarian main course.

Keto Baked Eggplant with Shrimp and Garlic Butter

This keto baked eggplant with shrimp and garlic butter is a flavorful and protein-packed dish, combining succulent shrimp with the richness of garlic butter and tender roasted eggplant. It’s a quick and satisfying option for a low-carb dinner.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 lb large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 2 tablespoons butter
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried parsley
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Arrange the eggplant slices on the baking sheet, brushing both sides with olive oil and seasoning with salt and pepper.
3. Bake the eggplant for 20 minutes, flipping halfway through, until golden and tender.
4. While the eggplant is baking, heat the butter in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
5. Add the shrimp to the skillet and cook for 3-4 minutes per side until pink and opaque.
6. Add the fresh lemon juice and dried parsley to the shrimp, stirring to combine.
7. Once the eggplant is done, remove it from the oven and top each slice with a few shrimp and a spoonful of the garlic butter sauce.
8. Return to the oven for 5 minutes to heat everything through.
9. Garnish with fresh parsley and serve.

This keto baked eggplant with shrimp and garlic butter brings together a delightful combination of seafood and rich, savory flavors. The garlic butter infuses the shrimp with incredible flavor, while the eggplant acts as a perfect base, absorbing the rich sauce. This dish is quick to prepare and perfect for a low-carb dinner full of protein and healthy fats.

Keto Baked Eggplant with Pesto and Parmesan

This keto baked eggplant with pesto and parmesan combines the earthy flavor of roasted eggplant with the fresh, herbaceous taste of pesto and the richness of parmesan cheese. It’s a simple, low-carb dish that’s bursting with flavor and perfect as a side or main course.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup pesto (store-bought or homemade)
• 1/4 cup grated parmesan cheese
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Arrange the eggplant slices on the baking sheet, brushing both sides with olive oil and seasoning with salt and pepper.
3. Bake the eggplant for 20 minutes, flipping halfway through, until golden and tender.
4. Remove the eggplant from the oven and top each slice with a spoonful of pesto and a sprinkle of grated parmesan cheese.
5. Return to the oven for another 5-7 minutes, allowing the cheese to melt and the flavors to meld.
6. Garnish with fresh basil before serving.

This keto baked eggplant with pesto and parmesan is a delicious and easy-to-make dish that combines the vibrant flavors of pesto and the nuttiness of parmesan cheese with the tender roasted eggplant. It’s a wonderful low-carb meal for pesto lovers and a great way to enjoy eggplant in a simple yet flavorful way.

Keto Baked Eggplant with Ricotta and Prosciutto

This savory keto baked eggplant dish features creamy ricotta cheese paired with the saltiness of prosciutto. It’s a sophisticated and delicious meal that’s both low-carb and filling, making it a great option for dinner.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup ricotta cheese
• 6 slices prosciutto, torn into pieces
• 1/4 teaspoon dried oregano
• 1/2 cup shredded mozzarella cheese

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Arrange the eggplant slices on the baking sheet, brushing each with olive oil and seasoning with salt and pepper.
3. Bake the eggplant for 20 minutes, flipping halfway through, until golden and tender.
4. In a small bowl, mix the ricotta cheese with dried oregano, salt, and pepper.
5. Once the eggplant is done baking, spread a spoonful of ricotta cheese on each slice.
6. Top with pieces of prosciutto and sprinkle with shredded mozzarella cheese.
7. Return to the oven and bake for an additional 5-7 minutes, until the cheese is melted and bubbly.
8. Serve hot and enjoy!

This keto baked eggplant with ricotta and prosciutto is a perfect blend of creamy and salty flavors. The richness of the ricotta complements the savory prosciutto, while the mozzarella cheese adds a gooey, melty finish. It’s a great option for a fancy yet easy-to-make low-carb meal.

Keto Baked Eggplant with Creamy Goat Cheese and Walnuts

This keto baked eggplant with goat cheese and walnuts is a sophisticated dish that pairs the tanginess of goat cheese with the crunch of walnuts. The creamy cheese and crunchy nuts create a perfect contrast with the tender eggplant, making for a delicious low-carb meal.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup goat cheese, crumbled
• 1/4 cup walnuts, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon honey (optional, for a touch of sweetness)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Arrange the eggplant slices on the baking sheet, brushing both sides with olive oil and seasoning with salt and pepper.
3. Bake the eggplant for 20 minutes, flipping halfway through, until golden and tender.
4. While the eggplant is baking, toast the walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and slightly browned.
5. Once the eggplant is done, remove it from the oven and top each slice with crumbled goat cheese, toasted walnuts, and a sprinkle of fresh thyme.
6. If desired, drizzle with a small amount of honey for a touch of sweetness.
7. Return to the oven and bake for an additional 5-7 minutes, until the goat cheese softens and slightly melts.
8. Serve immediately, garnished with additional thyme if desired.

This keto baked eggplant with creamy goat cheese and walnuts is a delightful combination of creamy, tangy, and crunchy textures. The goat cheese adds richness, while the toasted walnuts offer a satisfying crunch. The honey drizzle adds a subtle sweetness, making this a unique and elegant low-carb dish.

Keto Baked Eggplant with Garlic Cream Cheese and Chives

This keto baked eggplant with garlic cream cheese and chives is a flavorful, creamy dish that combines the richness of cream cheese with a touch of garlic and the fresh taste of chives. It’s an easy yet elegant meal that’s perfect for a quick dinner or as a side dish.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup cream cheese, softened
• 2 cloves garlic, minced
• 1 tablespoon fresh chives, chopped
• 1/4 cup grated parmesan cheese

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Arrange the eggplant slices on the baking sheet, brushing both sides with olive oil and seasoning with salt and pepper.
3. Bake for 20 minutes, flipping halfway through, until the eggplant is tender and golden.
4. While the eggplant is baking, mix the cream cheese, garlic, and chives in a bowl until smooth.
5. Once the eggplant is done, remove it from the oven and top each slice with a dollop of garlic cream cheese mixture.
6. Sprinkle with grated parmesan cheese and return to the oven for another 5-7 minutes, until the cheese is melted and bubbly.
7. Serve immediately, garnished with additional fresh chives if desired.

This keto baked eggplant with garlic cream cheese and chives offers a creamy, savory flavor that perfectly complements the soft roasted eggplant. The garlic cream cheese mixture adds a rich, velvety texture, and the chives bring a fresh, onion-like brightness. It’s a fantastic, low-carb option for those looking for a quick yet satisfying meal.

Keto Baked Eggplant with Sausage and Ricotta

This hearty keto baked eggplant with sausage and ricotta is a comforting dish that’s rich in protein and flavor. The combination of spicy sausage, creamy ricotta cheese, and roasted eggplant makes for a filling low-carb meal that’s perfect for dinner.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 lb Italian sausage (bulk, no casing)
• 1 cup ricotta cheese
• 1/4 cup shredded mozzarella cheese
• 1/2 teaspoon dried oregano
• 1/4 cup fresh basil, chopped

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Arrange the eggplant slices on the baking sheet, brushing both sides with olive oil and seasoning with salt and pepper.
3. Bake for 20 minutes, flipping halfway through, until the eggplant is tender and golden.
4. While the eggplant is baking, cook the sausage in a skillet over medium heat, breaking it apart into small crumbles until browned and fully cooked.
5. Once the sausage is cooked, remove it from the heat and stir in the ricotta cheese and dried oregano until well combined.
6. Remove the eggplant from the oven and spoon the sausage and ricotta mixture onto each slice of eggplant.
7. Sprinkle with shredded mozzarella cheese and return to the oven for 5-7 minutes, until the cheese is melted and bubbly.
8. Garnish with fresh basil and serve hot.

This keto baked eggplant with sausage and ricotta is a perfect balance of savory flavors. The sausage adds a rich, spicy kick, while the ricotta provides a creamy texture that complements the eggplant perfectly. It’s a filling and hearty low-carb meal that’s great for anyone looking for a satisfying dinner.

Keto Baked Eggplant with Bacon and Blue Cheese

This keto baked eggplant with bacon and blue cheese is a bold, flavorful dish that combines the smoky taste of bacon with the tangy richness of blue cheese. It’s a unique twist on traditional baked eggplant, offering a savory, indulgent meal that’s perfect for a special dinner.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 slices bacon, cooked and crumbled
• 1/4 cup blue cheese, crumbled
• 1 tablespoon fresh rosemary, chopped
• 1/4 cup shredded cheddar cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Arrange the eggplant slices on the baking sheet, brushing both sides with olive oil and seasoning with salt and pepper.
3. Bake for 20 minutes, flipping halfway through, until the eggplant is golden and tender.
4. While the eggplant is baking, cook the bacon until crispy and crumble it into small pieces.
5. Once the eggplant is done, remove it from the oven and top each slice with crumbled bacon, blue cheese, and fresh rosemary.
6. If desired, sprinkle with shredded cheddar cheese for an extra layer of flavor.
7. Return to the oven for an additional 5 minutes, until the cheese is melted and bubbly.
8. Serve hot, garnished with additional fresh rosemary if desired.

This keto baked eggplant with bacon and blue cheese is a perfect choice for anyone who enjoys bold, savory flavors. The smokiness of the bacon pairs wonderfully with the sharp, creamy blue cheese, while the fresh rosemary adds an aromatic touch. This dish is rich, indulgent, and a perfect low-carb meal for special occasions.

Keto Baked Eggplant with Spinach and Feta Cheese

This keto baked eggplant with spinach and feta cheese is a light, yet flavorful dish that’s perfect for a quick weeknight dinner. The earthy eggplant pairs beautifully with the creamy, tangy feta cheese and savory sautéed spinach for a meal that’s both healthy and satisfying.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 cups fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 2 tablespoons cream cheese, softened
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Arrange the eggplant slices on the baking sheet, brushing both sides with olive oil and seasoning with salt and pepper.
3. Bake for 20 minutes, flipping halfway through, until the eggplant is golden and tender.
4. While the eggplant is baking, sauté the spinach in a skillet over medium heat for 2-3 minutes until wilted. Set aside to cool slightly.
5. In a bowl, mix the crumbled feta cheese, cream cheese, garlic powder, and dried oregano until well combined.
6. Once the eggplant is done, remove it from the oven and top each slice with the sautéed spinach and the feta cheese mixture.
7. Return to the oven for 5-7 minutes, until the cheese is melted and bubbly.
8. Garnish with fresh parsley and serve.

This keto baked eggplant with spinach and feta cheese is a great way to enjoy eggplant while keeping your carbs low. The creamy feta cheese adds a tangy, satisfying bite, while the spinach brings a burst of color and nutrition. This dish is perfect as a vegetarian main course or a tasty side to any keto meal.

Keto Baked Eggplant with Avocado and Salsa

This keto baked eggplant with avocado and salsa is a fresh and vibrant dish that’s packed with healthy fats and bold flavors. The creamy avocado pairs perfectly with the tangy, zesty salsa, and the roasted eggplant provides a hearty base. It’s a light and refreshing option for a low-carb lunch or dinner.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 ripe avocado, diced
• 1/2 cup salsa (homemade or store-bought)
• 1/4 cup fresh cilantro, chopped
• 1/4 cup shredded mozzarella cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Arrange the eggplant slices on the baking sheet, brushing both sides with olive oil and seasoning with salt and pepper.
3. Bake for 20 minutes, flipping halfway through, until the eggplant is tender and golden.
4. While the eggplant is baking, dice the avocado and chop the cilantro.
5. Once the eggplant is done, remove it from the oven and top each slice with a spoonful of salsa, diced avocado, and a sprinkle of cilantro.
6. If desired, sprinkle with shredded mozzarella cheese and return to the oven for 5 minutes, until the cheese melts and bubbles.
7. Serve hot or at room temperature, garnished with additional cilantro.

This keto baked eggplant with avocado and salsa is a flavorful, fresh dish that’s perfect for a light meal. The creamy avocado complements the tangy salsa, while the roasted eggplant adds a satisfying, savory base. It’s a quick, easy, and healthy meal that’s perfect for a summer day or a light dinner.

Keto Baked Eggplant with Beef and Tomato Sauce

This keto baked eggplant with beef and tomato sauce is a hearty and flavorful dish that combines savory ground beef, rich tomato sauce, and tender roasted eggplant. It’s a low-carb take on a classic meat and sauce combination, making for a filling and satisfying meal.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 lb ground beef
• 1 cup tomato sauce (sugar-free)
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup shredded mozzarella cheese

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Arrange the eggplant slices on the baking sheet, brushing both sides with olive oil and seasoning with salt and pepper.
3. Bake for 20 minutes, flipping halfway through, until the eggplant is golden and tender.
4. While the eggplant is baking, cook the ground beef in a skillet over medium heat until browned, breaking it apart into crumbles.
5. Once the beef is cooked, add the tomato sauce, basil, and red pepper flakes (if using). Stir and simmer for 5-7 minutes, allowing the sauce to thicken slightly.
6. Once the eggplant is done, remove it from the oven and top each slice with a spoonful of the beef and tomato sauce mixture.
7. Sprinkle shredded mozzarella cheese on top and return to the oven for 5-7 minutes, until the cheese is melted and bubbly.
8. Serve hot and enjoy!

This keto baked eggplant with beef and tomato sauce is a comforting, savory dish that’s perfect for anyone craving a hearty, low-carb meal. The rich tomato sauce and savory beef pair beautifully with the roasted eggplant, creating a satisfying dish that’s full of flavor and protein. It’s perfect for a family dinner or meal prep for the week.

Note: More recipes are coming soon!