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5 from 1 vote
A stack of eggplant parmesan on a blue plate
Healthy Baked Eggplant Parmesan Stacks
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins

Healthy Baked Eggplant Parmesan Stacks, a keto, low-carb appetizer that is bursting with fantastic flavours. A lot lighter than the classic eggplant parmesan, but as delicious.

Course: Appetizer
Cuisine: Italian
Keyword: eggplant recipes
Servings: 6 stacks
Calories: 180 kcal
Author: Daniela Apostol
  • 3 eggplants (aubergines)
  • 1 cup grated parmesan cheese
  • 2 tbsp olive oil
  • 1 cup tomato sauce
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 tbsp fresh parsley or basil
  1. Preheat the oven at 200 degrees Celsius (390 Fahreneheit).

  2. Slice the eggplants, and spread them over 2 baking trays.

  3. Season lightly with salt and pepper, and brush some olive oil over.

  4. Bake for 20 minutes or until golden and tender.

  5. Spread a thin layer of tomato sauce over the bottom of a baking dish, arrange one layer of eggplant slices, top with tomato sauce and parmesan, then another layer of eggplant slices until you finish them all up.

  6. Make sure you end with tomato sauce and cheese on top.

  7. Bake for a further 20 minutes until the eggplant stacks are tender, and the cheese is melted.

  8. Garnish with fresh parsley or basil.

Nutrition Facts
Healthy Baked Eggplant Parmesan Stacks
Amount Per Serving
Calories 180 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g15%
Cholesterol 14mg5%
Sodium 570mg24%
Potassium 680mg19%
Carbohydrates 16g5%
Fiber 7g28%
Sugar 9g10%
Protein 9g18%
Vitamin A 375IU8%
Vitamin C 7.9mg10%
Calcium 211mg21%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.