Keto Baked Eggplant Pie

This is a layered baked pie, built in a 9-inch pie dish. Salted eggplant rounds alternate with a seasoned meat sauce of ground beef or turkey, onion, garlic and tomatoes, and a cheese mixture of ricotta, mozzarella, Parmesan and an egg. It bakes until the top is bubbly and golden, and it is cut into slices like a pie.

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The recipe serves 6 and takes 1 hour 5 minutes, with 30 minutes of prep, much of it the wait while the eggplant sits in salt, and 35 minutes of cooking. A slice has 6 grams of carbohydrates.

What Goes into the Layers

The full list is on the recipe card at the bottom.

• Eggplant (2 medium): sliced into ¼-inch rounds, which cook evenly and turn tender. Salt (1 teaspoon) draws out moisture.
• Ground beef or turkey (1 pound): browned in 1 tablespoon of olive oil with 1 small diced onion and 2 cloves of minced garlic.
• Diced tomatoes (1 can, 14.5 ounces, drained): they add moisture to the meat layer.
• Oregano and basil (1 teaspoon each) and black pepper (½ teaspoon): the herbs that give it a Mediterranean flavor.
• Ricotta (1 cup), mozzarella (1 cup, shredded) and Parmesan (½ cup, grated): the cheese layer, held together with 1 large egg.

Preparing the Eggplant and the Filling

Slice the eggplant into ¼-inch rounds, sprinkle them with salt and leave them for about 30 minutes. This draws out moisture and any bitterness. Rinse them and pat them dry with paper towels, so the pie does not turn out watery.

While they sit, chop the onion and mince the garlic. Heat the oil in a large skillet over medium heat and cook the onion and garlic until soft. Add the meat and brown it, breaking it up as it cooks. Stir in the drained tomatoes, oregano, basil and pepper, and simmer for about 5 minutes. Mix the ricotta, mozzarella, Parmesan and egg in a bowl.

Layering and Baking

Heat the oven to 375°F (190°C) and grease the pie dish. Lay half of the eggplant on the bottom, then spread half of the meat mixture over it, then half of the cheese mixture. Repeat with the remaining eggplant, meat and cheese, finishing with cheese on top.

Bake for 30 to 35 minutes, until the cheese is bubbly and golden brown. Let the pie cool for 10 minutes before slicing, so the layers set. Basil or parsley on top makes a good garnish.

Tips

• Salt and dry the eggplant. This step prevents bitterness and a watery pie.
• Use fresh herbs. Fresh basil and oregano give more flavor than dried.
• Try other cheeses. Goat cheese gives a tangy note, and provolone a smoky one.
• No pie dish? A round baking pan works, if it is deep enough to hold the layers.

Ways to Change It

• Spinach or mushrooms: add chopped spinach or mushrooms to the meat mixture.
• Italian sausage: use it in place of the ground meat for a spicier pie. Red pepper flakes in the meat mixture also add heat.
• Vegetarian: replace the meat with lentils or crumbled tempeh.

What to Serve With It

A side salad of mixed greens, cherry tomatoes and cucumbers with olive oil and vinegar balances the richness of the pie. Roasted zucchini, bell peppers or asparagus, tossed in olive oil, salt and pepper, also go well. For a drink, sparkling water with a slice of lemon.

Nutrition per Slice

One slice has 320 calories, 20 grams of fat (8 grams saturated), 6 grams of carbohydrates, 2 grams of fiber, 4 grams of sugar, 25 grams of protein and 600 milligrams of sodium.

FAQ

Can I make it ahead of time?

Yes. Assemble the layers, cover the pie tightly with plastic wrap or aluminum foil and refrigerate it for up to 24 hours before baking.

How should leftovers be stored?

Let the pie cool completely, then cover it with plastic wrap or move it to an airtight container. It keeps in the refrigerator for 3 to 4 days. Reheat slices in the microwave or oven.

Can I freeze it?

Yes, for 2 to 3 months. After baking, cool it completely and wrap it tightly in plastic wrap and aluminum foil. Thaw it in the refrigerator overnight and bake at 375°F (190°C) until heated through.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us