29+ Delicious Keto Eggplant Casserole Recipes You Need to Try

If you’re looking for a hearty, flavorful, and keto-friendly meal, eggplant casseroles are a fantastic option.

Eggplants are low in carbs and high in fiber, making them an excellent choice for those following a keto diet.

Whether you’re craving a cheesy, savory, or veggie-packed casserole, eggplant is a versatile ingredient that can be the star of the show.

From combinations with cheese, meat, and fresh herbs to creative veggie layers, the possibilities are endless.

This article brings you over 29 keto eggplant casserole recipes that will satisfy your taste buds while keeping you on track with your low-carb goals.

Get ready to discover your new favorite keto comfort food with these mouthwatering, easy-to-make casseroles.

29+ Delicious Keto Eggplant Casserole Recipes You Need to Try

Keto eggplant casseroles are an ideal way to enjoy a comforting, satisfying meal without the carbs.

With so many delicious variations to choose from, there’s something for everyone, whether you’re a fan of rich cheeses, savory meats, or fresh, vibrant vegetables.

These 29+ keto eggplant casserole recipes prove that healthy eating doesn’t have to be boring or bland.

By incorporating eggplant into your casseroles, you’re making a smart choice for a keto-friendly meal that’s as nutritious as it is delicious.

Try out these recipes, and you’ll soon be enjoying a variety of keto-friendly, eggplant-packed meals that will keep your cravings in check and your diet on track.

Cheesy Garlic Keto Eggplant Casserole

Eggplant is a fantastic low-carb vegetable that absorbs flavors beautifully. This keto eggplant casserole is a cheesy, garlicky delight that will satisfy your comfort food cravings. With layers of tender eggplant, rich marinara sauce, and gooey cheese, this dish is a perfect addition to your keto meal plan. It’s filling, delicious, and packed with healthy fats to keep you satiated. Whether you serve it as a main course or a side dish, this casserole is sure to impress.

Ingredients:

• 1 large eggplant, sliced into rounds
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 cups sugar-free marinara sauce
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

• Preheat your oven to 375°F (190°C).
• Lightly grease a baking sheet and arrange the eggplant slices in a single layer.
• Brush the eggplant slices with olive oil and season with salt, pepper, oregano, and basil.
• Roast in the oven for about 20 minutes, flipping halfway through, until tender and slightly golden.
• In a baking dish, spread a thin layer of marinara sauce.
• Layer half of the roasted eggplant slices over the sauce.
• Sprinkle with minced garlic, half of the Parmesan, and half of the mozzarella cheese.
• Repeat the layers, finishing with a generous layer of cheese on top.
• Bake uncovered for 25–30 minutes until the cheese is bubbly and golden brown.
• Let it rest for a few minutes before serving.

This cheesy garlic keto eggplant casserole is packed with flavor and creamy texture. The combination of roasted eggplant, tangy marinara, and gooey cheese makes it an irresistible dish. It’s a wonderful low-carb alternative to traditional pasta-based casseroles and provides a hearty meal without the extra carbs. Enjoy this warm, comforting dish with a side salad or on its own for a satisfying keto-friendly meal.

Spicy Keto Eggplant Casserole with Ground Beef

This keto eggplant casserole is perfect for those who love a little spice in their meals. With the addition of ground beef and bold seasonings, this dish is a hearty, protein-packed delight. The spicy kick from red pepper flakes and smoked paprika enhances the natural richness of eggplant, making it a flavorful and satisfying dish. It’s a great option for meal prep and can be enjoyed for lunch or dinner.

Ingredients:

• 1 large eggplant, diced
• 1 pound ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes (no sugar added)
• 1 cup shredded cheddar cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon smoked paprika
• ½ teaspoon red pepper flakes
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

• Preheat your oven to 375°F (190°C).
• Heat olive oil in a skillet over medium heat and sauté the diced onion until softened.
• Add minced garlic and cook for another minute.
• Add ground beef and cook until browned, breaking it apart with a spatula.
• Season with smoked paprika, red pepper flakes, Italian seasoning, salt, and black pepper.
• Stir in the diced tomatoes and let simmer for 10 minutes.
• Meanwhile, lightly grease a baking dish and arrange the diced eggplant in an even layer.
• Pour the beef mixture over the eggplant, spreading it evenly.
• Sprinkle with shredded cheddar and grated Parmesan cheese.
• Bake for 25–30 minutes until the cheese is melted and bubbly.
• Let it cool slightly before serving.

This spicy keto eggplant casserole is a fantastic low-carb dish that packs a punch of flavor. The combination of tender eggplant, seasoned beef, and melted cheese makes every bite satisfying. It’s a great way to enjoy a high-protein, nutrient-dense meal without the excess carbs. Serve it as a main dish or alongside a fresh salad for a balanced keto-friendly meal.

Creamy Spinach and Ricotta Keto Eggplant Casserole

This keto eggplant casserole combines the creamy goodness of ricotta and spinach with the mild, tender texture of eggplant. It’s a comforting and nutritious dish that’s rich in healthy fats and low in carbs. The layers of ricotta, spinach, and cheese create a smooth, velvety texture, while the baked eggplant provides the perfect base. This dish is ideal for vegetarians or anyone looking for a meat-free keto meal.

Ingredients:

• 1 large eggplant, sliced into rounds
• 1 cup ricotta cheese
• 1 cup cooked spinach, chopped
• 1 egg
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon dried oregano
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 tablespoons olive oil

Instructions:

• Preheat your oven to 375°F (190°C).
• Lightly grease a baking sheet and arrange the eggplant slices in a single layer.
• Brush the slices with olive oil and season with salt and black pepper.
• Roast for 20 minutes, flipping halfway through, until tender.
• In a bowl, mix ricotta cheese, cooked spinach, egg, garlic powder, and oregano until well combined.
• In a baking dish, spread a thin layer of the ricotta mixture.
• Layer half of the roasted eggplant slices over it.
• Spread more ricotta mixture and sprinkle with shredded mozzarella.
• Repeat the layers, finishing with mozzarella and grated Parmesan on top.
• Bake for 25–30 minutes until golden and bubbly.
• Let it cool before slicing and serving.

This creamy spinach and ricotta keto eggplant casserole is a rich, satisfying dish that’s perfect for a low-carb lifestyle. The blend of creamy ricotta, nutrient-dense spinach, and melted cheese makes it both indulgent and wholesome. It’s a great meatless option that doesn’t compromise on flavor or texture. Serve it warm and enjoy a comforting, keto-friendly meal that’s packed with nutrition.

Keto Eggplant Casserole with Sausage and Mushrooms

This keto eggplant casserole features a savory mix of sausage and mushrooms, layered with tender roasted eggplant and melted cheese. The sausage adds a rich, flavorful base, while the mushrooms bring an earthy depth. Paired with a low-carb marinara sauce and topped with cheese, it’s a satisfying and hearty meal. This dish is not only full of flavor but also provides the protein and healthy fats you need on a keto diet. It’s perfect for any meal of the day, whether as a comforting dinner or a filling lunch.

Ingredients:

• 1 large eggplant, sliced into rounds
• 1 pound Italian sausage (bulk, not in casing)
• 1 cup sliced mushrooms
• 2 cups sugar-free marinara sauce
• 1 teaspoon garlic powder
• ½ teaspoon dried thyme
• 1 teaspoon Italian seasoning
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 tablespoons olive oil

Instructions:

• Preheat your oven to 375°F (190°C).
• Lightly grease a baking sheet and arrange the eggplant slices in a single layer.
• Brush the slices with olive oil and season with salt, pepper, and garlic powder.
• Roast for about 20 minutes, flipping halfway through, until tender.
• In a skillet, cook the Italian sausage over medium heat until browned and crumbled.
• Add the sliced mushrooms and cook for another 5 minutes until softened.
• Stir in marinara sauce, thyme, and Italian seasoning, and let simmer for 10 minutes.
• In a baking dish, layer half of the roasted eggplant slices, followed by half of the sausage and mushroom mixture.
• Repeat the layers and top with mozzarella and Parmesan cheese.
• Bake for 25–30 minutes until the cheese is melted and bubbly.
• Let it cool slightly before serving.

This keto eggplant casserole with sausage and mushrooms is a comforting and satisfying dish that perfectly balances rich, savory flavors with the natural sweetness of roasted eggplant. The sausage and mushrooms bring a hearty texture, while the melty cheese adds creaminess to every bite. It’s an excellent choice for a low-carb dinner that will leave you feeling full and content without sacrificing flavor. Serve it with a side of keto-friendly vegetables or a simple green salad for a complete meal.

Keto Eggplant Casserole with Bacon and Broccoli

For a savory, crispy, and nutritious keto eggplant casserole, look no further than this bacon and broccoli version. The smoky bacon adds a delightful crunch, while the tender eggplant and fresh broccoli provide the perfect backdrop for a creamy, cheesy dish. With a rich blend of cheddar and Parmesan cheese, this casserole brings all the comforting flavors you crave while keeping it low-carb. It’s a fantastic option for anyone who loves bacon and enjoys a hearty meal that’s still keto-friendly.

Ingredients:

• 1 large eggplant, diced
• ½ pound bacon, chopped
• 2 cups broccoli florets, steamed
• 1 cup shredded cheddar cheese
• ½ cup grated Parmesan cheese
• 1 cup heavy cream
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

• Preheat your oven to 375°F (190°C).
• Grease a baking dish and arrange the diced eggplant in an even layer.
• Heat olive oil in a skillet over medium heat, then cook the chopped bacon until crispy.
• Remove the bacon and set it aside, reserving some of the bacon fat in the skillet.
• Sauté the diced eggplant in the bacon fat until tender, about 10 minutes.
• In a bowl, combine the cooked eggplant, steamed broccoli, bacon, heavy cream, garlic powder, salt, and pepper.
• Stir in half of the cheddar cheese and Parmesan, and mix until everything is evenly coated.
• Pour the mixture into the prepared baking dish and top with the remaining cheddar cheese.
• Bake for 25–30 minutes until the cheese is melted and bubbly.
• Let it rest for a few minutes before serving.

This keto eggplant casserole with bacon and broccoli is a savory dish that brings the best of comfort food and nutrition. The smoky bacon and creamy cheese elevate the flavors, while the broccoli and eggplant add fiber and healthy fats to keep you satisfied. It’s a well-rounded dish that fits perfectly into a keto meal plan, and it’s an excellent way to enjoy vegetables in a delicious and filling casserole. Whether you’re serving it for dinner or meal prepping for the week, this casserole will not disappoint.

Keto Eggplant Casserole with Pesto and Mozzarella

This fresh and vibrant keto eggplant casserole brings the delightful flavors of pesto and mozzarella to the forefront. The basil pesto adds a herby, aromatic twist, perfectly complementing the roasted eggplant and creamy mozzarella. This dish is simple, yet packed with flavor, and is perfect for a quick weeknight dinner or a weekend gathering. It’s also a great vegetarian option that’s full of healthy fats and low in carbs, making it a perfect addition to your keto diet.

Ingredients:

• 1 large eggplant, sliced into rounds
• 1 cup mozzarella cheese, shredded
• ½ cup fresh basil pesto
• ½ cup Parmesan cheese, grated
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions:

• Preheat your oven to 375°F (190°C).
• Grease a baking dish and arrange the eggplant slices in a single layer.
• Brush both sides of the eggplant with olive oil and season with garlic powder, salt, and pepper.
• Roast the eggplant for about 20 minutes, flipping halfway through, until soft and slightly golden.
• Once the eggplant is roasted, spread a thin layer of pesto over each slice.
• Layer half of the roasted eggplant in the baking dish, then sprinkle with mozzarella and Parmesan cheese.
• Repeat the layers, finishing with a generous layer of mozzarella cheese.
• Bake for 20–25 minutes until the cheese is melted and bubbly.
• Let it cool slightly before serving.

This keto eggplant casserole with pesto and mozzarella is a fresh and flavorful dish that’s a true celebration of Mediterranean ingredients. The pesto adds a vibrant, herbaceous element that complements the creamy cheese and tender eggplant perfectly. It’s a fantastic option for those following a keto diet and looking for something simple but full of flavor. Enjoy this dish as a side or a main course, and don’t forget to pair it with a fresh, crisp salad for a complete meal.

Keto Eggplant Casserole with Ground Turkey and Zucchini

This keto eggplant casserole brings together ground turkey and zucchini for a light yet satisfying dish. The mild flavor of ground turkey pairs wonderfully with the tender roasted eggplant and zucchini, creating a balanced and healthy meal. With a hearty tomato-based sauce and plenty of cheese, this casserole is a great choice for those seeking a low-carb, high-protein meal. It’s perfect for anyone looking to pack in the veggies while keeping their keto meals delicious and filling.

Ingredients:

• 1 large eggplant, sliced into rounds
• 1 medium zucchini, sliced
• 1 pound ground turkey
• 1 cup sugar-free marinara sauce
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 tablespoons olive oil

Instructions:

• Preheat your oven to 375°F (190°C).
• Grease a baking dish and arrange the eggplant slices in a single layer.
• Drizzle with olive oil and season with garlic powder and salt.
• Roast the eggplant in the oven for 20 minutes until tender.
• Meanwhile, heat a skillet over medium heat and cook the ground turkey until browned.
• Add the zucchini slices to the turkey and sauté for another 5 minutes.
• Stir in marinara sauce, Italian seasoning, and garlic powder, and simmer for 10 minutes.
• Layer half of the roasted eggplant in the baking dish, followed by half of the turkey and zucchini mixture.
• Sprinkle with mozzarella and Parmesan cheese, then repeat the layers.
• Bake for 25–30 minutes until the cheese is melted and bubbly.
• Let it cool slightly before serving.

This keto eggplant casserole with ground turkey and zucchini is a wholesome and satisfying dish that combines lean protein with nutrient-packed vegetables. The tomato-based sauce and cheese bring everything together in a comforting and flavorful way. It’s an excellent low-carb, high-protein option for a balanced keto meal, and it’s easy to customize with additional veggies or seasonings. Enjoy this casserole as a hearty main dish or paired with a side of roasted greens for a complete keto-friendly dinner.

Keto Eggplant and Shrimp Casserole

This keto eggplant and shrimp casserole is an elegant and flavorful dish that’s light yet full of satisfying protein. The shrimp adds a subtle sweetness and savory depth, which pairs perfectly with the tender, roasted eggplant and melted cheese. With a blend of garlic, lemon, and herbs, this dish offers a fresh, Mediterranean-inspired flavor profile. It’s an excellent choice for seafood lovers on a keto diet, and it’s sure to impress your guests with its rich flavors and elegant presentation.

Ingredients:

• 1 large eggplant, diced
• 1 pound shrimp, peeled and deveined
• 1 cup shredded mozzarella cheese
• ½ cup Parmesan cheese, grated
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions:

• Preheat your oven to 375°F (190°C).
• Grease a baking dish and arrange the diced eggplant in a single layer.
• Drizzle with olive oil and season with salt and pepper.
• Roast the eggplant for about 20 minutes, until tender and slightly golden.
• In a skillet, heat the butter over medium heat, then sauté the shrimp with garlic, lemon zest, and oregano for 3–4 minutes until the shrimp is pink and cooked through.
• Layer the roasted eggplant in the baking dish, followed by the cooked shrimp.
• Sprinkle with mozzarella and Parmesan cheese.
• Bake for 20–25 minutes until the cheese is melted and golden.
• Let it cool for a few minutes before serving.

This keto eggplant and shrimp casserole is a perfect blend of fresh seafood and rich, creamy cheese. The shrimp brings a light, savory flavor, while the eggplant provides the perfect base to absorb all the delicious seasonings. This casserole is an excellent option for a special meal or a weeknight dinner when you’re craving something elegant yet easy to make. The fresh lemon and oregano elevate the dish, giving it a refreshing Mediterranean twist that complements the shrimp and eggplant beautifully.

Keto Eggplant and Chicken Parmesan Casserole

This keto eggplant and chicken parmesan casserole takes the classic flavors of chicken parmesan and makes it low-carb and keto-friendly. With tender chicken breast, roasted eggplant, marinara sauce, and plenty of melted cheese, it’s a delicious and satisfying meal that’s perfect for keto dieters. The combination of savory chicken and eggplant topped with a generous layer of mozzarella and Parmesan makes this dish a comforting and flavorful option for any dinner.

Ingredients:

• 1 large eggplant, sliced into rounds
• 2 chicken breasts, boneless and skinless
• 2 cups sugar-free marinara sauce
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 teaspoon dried basil
• 2 tablespoons olive oil

Instructions:

• Preheat your oven to 375°F (190°C).
• Grease a baking dish and arrange the eggplant slices in a single layer.
• Drizzle with olive oil and season with salt and garlic powder.
• Roast the eggplant in the oven for 20 minutes, flipping halfway through.
• Meanwhile, cook the chicken breasts in a skillet over medium heat, seasoning with salt, pepper, Italian seasoning, and basil.
• Once the chicken is cooked through, slice it into strips.
• In a baking dish, layer the roasted eggplant, followed by the chicken, marinara sauce, mozzarella cheese, and Parmesan cheese.
• Repeat the layers and top with more cheese.
• Bake for 25–30 minutes until the cheese is golden and bubbly.
• Let it rest for a few minutes before serving.

This keto eggplant and chicken parmesan casserole is a delicious, comforting take on a classic Italian dish. The combination of tender chicken, roasted eggplant, and flavorful marinara sauce creates a satisfying and hearty meal. The melted cheese adds richness, making this dish feel indulgent, but it’s entirely keto-friendly. Enjoy this casserole with a side of greens or on its own for a filling and tasty meal that satisfies your cravings without the carbs.

Keto Eggplant Casserole with Bacon and Cheddar

This keto eggplant casserole combines smoky bacon with rich cheddar cheese for a mouthwatering, low-carb dish. The crispy bacon adds a delicious crunch and depth of flavor, while the eggplant provides a tender, low-carb base that absorbs all the savory goodness. With a creamy layer of cheddar cheese, this casserole delivers a satisfying, comfort-food experience. Whether served as a side dish or a hearty main course, it’s an easy-to-make, crowd-pleasing meal that fits perfectly into a keto lifestyle.

Ingredients:

• 1 large eggplant, diced
• 6 slices bacon, chopped
• 1 cup shredded cheddar cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

• Preheat your oven to 375°F (190°C).
• Grease a baking dish and arrange the diced eggplant in a single layer.
• Drizzle with olive oil and season with garlic powder, salt, and pepper.
• Roast the eggplant in the oven for 20–25 minutes, flipping halfway through, until tender and golden.
• Meanwhile, cook the chopped bacon in a skillet over medium heat until crispy.
• Once the bacon is done, remove it from the skillet and set it aside, leaving some of the rendered bacon fat in the pan.
• Sauté the roasted eggplant in the bacon fat for 5–7 minutes to infuse the flavors.
• In a bowl, mix the eggplant with bacon, cheddar cheese, and Parmesan cheese.
• Pour the mixture into the prepared baking dish and bake for 20 minutes until the cheese is melted and bubbly.
• Let it cool slightly before serving.

This keto eggplant casserole with bacon and cheddar is a savory, hearty dish that’s sure to become a favorite. The combination of crispy bacon and melty cheddar creates a satisfying flavor profile, while the eggplant serves as the perfect vehicle for all the rich, savory ingredients. It’s a great choice for anyone on a keto diet looking for a filling, flavorful meal. Serve it as a main dish or alongside a salad for a complete, low-carb meal that everyone will love.

Keto Eggplant Casserole with Spinach and Ricotta

This creamy, savory keto eggplant casserole features a luscious mixture of ricotta cheese and spinach. The eggplant serves as a delicious, low-carb foundation, while the ricotta provides a creamy, rich texture that binds the flavors together. This dish is perfect for a low-carb lunch or dinner and can easily be customized with your favorite herbs and spices. The combination of spinach and ricotta makes it a nutrient-dense meal that’s both filling and flavorful, with a wonderful creamy texture that makes it comforting and indulgent.

Ingredients:

• 1 large eggplant, sliced into rounds
• 2 cups fresh spinach, cooked and drained
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• ½ teaspoon dried oregano
• ¼ teaspoon black pepper
• 1 tablespoon olive oil

Instructions:

• Preheat your oven to 375°F (190°C).
• Lightly grease a baking dish and arrange the eggplant slices in a single layer.
• Brush the eggplant with olive oil and season with garlic powder, oregano, salt, and pepper.
• Roast the eggplant in the oven for 20 minutes, flipping halfway through, until tender.
• While the eggplant roasts, cook the spinach in a pan over medium heat until wilted, then squeeze out excess moisture.
• In a bowl, combine the ricotta cheese, cooked spinach, and half of the mozzarella and Parmesan cheeses.
• Layer half of the roasted eggplant in the baking dish, then spread half of the ricotta mixture over it.
• Repeat the layers, finishing with the remaining mozzarella and Parmesan cheese.
• Bake for 25–30 minutes until the cheese is melted and bubbly.
• Let it cool slightly before serving.

This keto eggplant casserole with spinach and ricotta is a flavorful, creamy dish that is perfect for those on a low-carb or ketogenic diet. The combination of spinach and ricotta adds rich texture and essential nutrients, while the eggplant provides a satisfying and filling base. This casserole is a wonderful way to enjoy a comforting meal that’s high in healthy fats and low in carbs, making it an excellent option for anyone following a keto lifestyle. Serve it with a side of fresh salad or roasted vegetables for a complete meal.

Keto Eggplant Casserole with Sausage and Bell Peppers

This keto eggplant casserole combines the bold flavors of sausage and bell peppers with tender roasted eggplant and melted cheese. The sausage adds richness and spice, while the bell peppers bring a touch of sweetness. Together, they create a balanced and flavorful dish that’s satisfying and perfect for those on a low-carb diet. The cheese melts beautifully, binding all the ingredients together in a savory casserole that’s hearty enough to serve as a main dish.

Ingredients:

• 1 large eggplant, sliced into rounds
• 1 pound Italian sausage (bulk, not in casing)
• 2 bell peppers, diced
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 cups sugar-free marinara sauce
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon Italian seasoning
• 1 tablespoon olive oil

Instructions:

• Preheat your oven to 375°F (190°C).
• Grease a baking dish and arrange the eggplant slices in a single layer.
• Drizzle with olive oil and season with garlic powder, salt, and pepper.
• Roast the eggplant in the oven for 20 minutes, flipping halfway through, until tender.
• In a skillet, cook the Italian sausage over medium heat until browned.
• Add the diced bell peppers and sauté for 5 minutes, until softened.
• Stir in marinara sauce, oregano, and Italian seasoning, and simmer for 10 minutes.
• Layer half of the roasted eggplant in the baking dish, then spread half of the sausage and pepper mixture over it.
• Repeat the layers and top with mozzarella and Parmesan cheese.
• Bake for 25–30 minutes until the cheese is golden and bubbly.
• Let it cool for a few minutes before serving.

This keto eggplant casserole with sausage and bell peppers is a savory and satisfying meal that brings together bold flavors and rich textures. The combination of sausage, bell peppers, and melted cheese is both comforting and indulgent, while the eggplant provides a tender base that keeps the dish low-carb. It’s perfect for those looking for a hearty, flavorful meal that fits perfectly into a keto lifestyle. This casserole can be served on its own or with a light side of leafy greens for a complete meal.

Keto Eggplant Casserole with Chicken and Pesto

This keto eggplant casserole brings together succulent chicken, savory pesto, and roasted eggplant for a dish that’s bursting with flavor. The chicken is cooked to perfection and combined with the aromatic basil pesto, which enhances the natural richness of the eggplant. Topped with mozzarella and Parmesan cheese, this casserole is a filling and satisfying low-carb meal. It’s an excellent option for those who love the flavors of Italian cuisine and want a dish that’s both nutritious and indulgent.

Ingredients:

• 1 large eggplant, sliced into rounds
• 2 chicken breasts, cooked and diced
• ½ cup fresh basil pesto
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 2 tablespoons olive oil

Instructions:

• Preheat your oven to 375°F (190°C).
• Lightly grease a baking dish and arrange the eggplant slices in a single layer.
• Drizzle with olive oil and season with garlic powder and basil.
• Roast the eggplant in the oven for 20 minutes, flipping halfway through, until golden and tender.
• In a bowl, mix the cooked chicken with the basil pesto.
• Layer half of the roasted eggplant in the baking dish, followed by half of the pesto chicken.
• Repeat the layers, finishing with a generous topping of mozzarella and Parmesan cheese.
• Bake for 25 minutes until the cheese is melted and bubbly.
• Let it cool slightly before serving.

This keto eggplant casserole with chicken and pesto is a flavorful, low-carb meal that’s perfect for dinner. The pesto adds a bright, herbaceous flavor to the dish, while the chicken and eggplant provide a satisfying base. The melted cheese brings everything together in a creamy, indulgent way. It’s a delicious option for anyone following a keto diet, offering plenty of protein, healthy fats, and a rich flavor profile. Serve it with a side of roasted vegetables or a green salad for a complete meal.

Keto Eggplant Casserole with Beef and Tomato

This keto eggplant casserole features a hearty mixture of ground beef and tomatoes, layered with roasted eggplant and topped with plenty of cheese. The ground beef adds richness and protein, while the tomatoes bring a slight tanginess that complements the savory flavors of the dish. The roasted eggplant creates a satisfying base, absorbing all the delicious juices and spices. This casserole is the perfect way to enjoy a filling, keto-friendly meal that’s both comforting and nutritious.

Ingredients:

• 1 large eggplant, sliced into rounds
• 1 pound ground beef
• 1 can (14 oz) diced tomatoes (no sugar added)
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 tablespoons olive oil

Instructions:

• Preheat your oven to 375°F (190°C).
• Grease a baking dish and arrange the eggplant slices in a single layer.
• Drizzle with olive oil and season with garlic powder, oregano, and salt.
• Roast the eggplant for 20–25 minutes, flipping halfway through, until tender.
• While the eggplant is roasting, cook the ground beef in a skillet over medium heat until browned.
• Stir in the diced tomatoes, oregano, basil, and garlic powder, and simmer for 10 minutes.
• Layer half of the roasted eggplant in the baking dish, followed by half of the beef and tomato mixture.
• Top with mozzarella and Parmesan cheese.
• Repeat the layers and bake for 25–30 minutes, until the cheese is golden and bubbly.
• Let it cool slightly before serving.

This keto eggplant casserole with beef and tomato is a flavorful and satisfying dish that’s perfect for a low-carb dinner. The combination of ground beef, tomatoes, and melted cheese creates a hearty and comforting meal, while the eggplant serves as a tender, low-carb base. It’s a great option for those who are looking for a keto-friendly, protein-packed meal that’s easy to prepare and full of flavor.

Keto Eggplant Casserole with Zucchini and Feta

This keto eggplant casserole brings together the delicate flavors of zucchini and creamy feta cheese in a delicious low-carb dish. The eggplant provides a hearty base that holds all the savory ingredients, while the zucchini adds a fresh, tender texture that complements the richness of the feta. With a blend of herbs and spices, this casserole is a great option for those following a keto diet, offering a nutrient-packed meal that’s both satisfying and light. It’s an excellent choice for a quick dinner or a side dish for a larger meal.

Ingredients:

• 1 large eggplant, sliced into rounds
• 2 medium zucchinis, sliced
• 1 cup crumbled feta cheese
• ½ cup shredded mozzarella cheese
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 tablespoon fresh basil, chopped (optional)
• Salt and pepper to taste

Instructions:

• Preheat your oven to 375°F (190°C).
• Grease a baking dish and arrange the eggplant and zucchini slices in a single layer.
• Drizzle with olive oil and season with garlic powder, oregano, salt, and pepper.
• Roast the vegetables for 20 minutes, flipping halfway through, until they’re golden and tender.
• Once roasted, layer the vegetables in the baking dish.
• Sprinkle the crumbled feta cheese and mozzarella over the vegetables.
• Bake for an additional 15–20 minutes until the cheese is melted and bubbly.
• Garnish with fresh basil before serving.

This keto eggplant casserole with zucchini and feta is a flavorful, light, and satisfying dish that’s perfect for those on a keto diet. The combination of roasted eggplant, zucchini, and tangy feta cheese creates a delicious balance of textures and flavors. The mozzarella cheese adds a creamy richness that ties everything together. It’s an easy-to-make, nutrient-dense meal that can be served as a main course or as a side to a protein-based dish. The addition of fresh basil enhances the flavor and gives it a vibrant, fresh finish.

Keto Eggplant Casserole with Turkey and Mushrooms

A keto-friendly casserole that combines lean turkey, earthy mushrooms, and tender roasted eggplant, this dish is a fantastic way to enjoy a healthy and hearty meal. The ground turkey adds protein and lightness, while the mushrooms contribute an umami depth that complements the mild flavor of the eggplant. Together, they create a dish that’s filling, flavorful, and low in carbs, making it perfect for anyone on a ketogenic diet. Topped with a layer of cheese, this casserole offers a deliciously savory and satisfying meal.

Ingredients:

• 1 large eggplant, diced
• 1 pound ground turkey
• 1 cup sliced mushrooms
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 tablespoon olive oil
• 1 cup low-sugar tomato sauce
• Salt and pepper to taste

Instructions:

• Preheat your oven to 375°F (190°C).
• Grease a baking dish and arrange the diced eggplant in a single layer.
• Drizzle with olive oil and season with garlic powder, thyme, salt, and pepper.
• Roast the eggplant for 20–25 minutes, flipping halfway through, until tender.
• While the eggplant roasts, cook the ground turkey in a skillet over medium heat until browned.
• Add the sliced mushrooms and cook until softened, about 5 minutes.
• Stir in the tomato sauce and let it simmer for 10 minutes to meld the flavors.
• Layer the roasted eggplant in the baking dish, then top with the turkey and mushroom mixture.
• Sprinkle mozzarella and Parmesan cheese over the top and bake for 20–25 minutes, until the cheese is golden and bubbly.
• Let it cool slightly before serving.

This keto eggplant casserole with turkey and mushrooms is a hearty and flavorful dish that’s perfect for a keto diet. The ground turkey and mushrooms offer a savory and satisfying base, while the eggplant serves as a low-carb foundation. The cheese adds richness and creaminess, making the dish even more comforting. It’s a well-rounded meal that’s packed with protein and healthy fats, making it an excellent option for anyone looking for a nutritious, filling dinner.

Keto Eggplant Casserole with Pesto and Mozzarella

This keto eggplant casserole is a vibrant and flavorful dish, featuring layers of roasted eggplant, aromatic pesto, and melted mozzarella cheese. The pesto adds a burst of herbal freshness that elevates the dish, while the mozzarella provides a creamy, gooey texture that ties everything together. With just a few simple ingredients, this casserole is a perfect option for a quick, easy, and satisfying keto meal. It’s light yet filling, making it a great choice for lunch or dinner.

Ingredients:

• 1 large eggplant, sliced
• 1 cup fresh basil pesto
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

• Preheat your oven to 375°F (190°C).
• Grease a baking dish and arrange the eggplant slices in a single layer.
• Drizzle with olive oil and season with salt and pepper.
• Roast the eggplant for 20 minutes, flipping halfway through, until tender.
• After roasting, spread a thin layer of pesto over the eggplant slices.
• Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top.
• Bake for 15–20 minutes until the cheese is melted and golden brown.
• Let it cool for a few minutes before serving.

This keto eggplant casserole with pesto and mozzarella is a simple yet flavorful dish that packs a punch of Italian-inspired flavors. The fresh basil pesto adds a zesty, aromatic touch to the roasted eggplant, while the mozzarella and Parmesan cheeses create a rich, gooey topping. It’s an easy-to-make, low-carb casserole that’s perfect for anyone on a keto diet, offering healthy fats, protein, and loads of flavor. Serve it as a side dish or enjoy it as a light, satisfying main course.

Keto Eggplant Casserole with Ham and Swiss Cheese

This keto eggplant casserole combines savory ham, rich Swiss cheese, and tender roasted eggplant for a delicious, low-carb meal. The ham adds a salty, meaty flavor, while the Swiss cheese offers a smooth and nutty taste that complements the eggplant perfectly. This casserole is easy to make and a great way to enjoy a filling and comforting meal without the carbs. With layers of gooey cheese and savory ingredients, it’s an irresistible dish that will please anyone on a keto diet.

Ingredients:

• 1 large eggplant, sliced
• 1 cup diced ham
• 1 cup shredded Swiss cheese
• ½ cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• ½ teaspoon dried thyme
• Salt and pepper to taste

Instructions:

• Preheat your oven to 375°F (190°C).
• Grease a baking dish and arrange the eggplant slices in a single layer.
• Drizzle with olive oil and season with garlic powder, thyme, salt, and pepper.
• Roast the eggplant for 20 minutes, flipping halfway through, until golden and tender.
• In a skillet, sauté the diced ham until lightly browned, about 5 minutes.
• Layer half of the roasted eggplant in the baking dish, followed by half of the sautéed ham.
• Sprinkle with half of the Swiss cheese and Parmesan cheese.
• Repeat the layers and top with the remaining cheese.
• Bake for 20–25 minutes until the cheese is melted and bubbly.
• Let it cool slightly before serving.

This keto eggplant casserole with ham and Swiss cheese is a savory, satisfying meal that’s perfect for anyone following a keto diet. The combination of ham and Swiss cheese provides rich flavors, while the eggplant serves as a tender, low-carb base. This dish is packed with healthy fats and protein, making it a fulfilling and comforting choice for lunch or dinner. Serve it with a side of leafy greens or a fresh salad to complete the meal.

Keto Eggplant Casserole with Shrimp and Garlic Butter

This keto eggplant casserole features succulent shrimp cooked in a rich garlic butter sauce, layered with tender roasted eggplant and topped with melted cheese. The garlic butter infuses the shrimp with a savory, aromatic flavor that pairs perfectly with the mild taste of the eggplant. The mozzarella cheese adds creaminess and binds all the ingredients together in a delightful casserole that’s both filling and flavorful. It’s a great choice for a low-carb, protein-packed dinner that’s sure to satisfy.

Ingredients:

• 1 large eggplant, sliced into rounds
• 1 pound shrimp, peeled and deveined
• 3 tablespoons butter
• 4 cloves garlic, minced
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon dried parsley
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

• Preheat your oven to 375°F (190°C).
• Grease a baking dish and arrange the eggplant slices in a single layer.
• Drizzle with olive oil and season with salt and pepper.
• Roast the eggplant for 20–25 minutes, flipping halfway through, until golden and tender.
• In a skillet, melt the butter over medium heat.
• Add the garlic and cook for 1–2 minutes until fragrant, then add the shrimp.
• Cook the shrimp for 3–4 minutes, until pink and cooked through.
• Layer the roasted eggplant in the baking dish, then top with the shrimp.
• Sprinkle the mozzarella and Parmesan cheese over the shrimp and eggplant.
• Bake for 15–20 minutes, until the cheese is melted and bubbly.
• Garnish with parsley before serving.

This keto eggplant casserole with shrimp and garlic butter is a savory, seafood-inspired dish that combines tender shrimp, rich garlic butter, and roasted eggplant in one satisfying casserole. The shrimp add a burst of protein, while the garlic butter brings richness and depth to the flavors. The cheese adds creaminess, creating a well-rounded, low-carb meal. This dish is perfect for seafood lovers who want a keto-friendly dinner that’s both indulgent and nutritious.

Note: More recipes are coming soon!