20 Reviews

I *must* start out by saying that I've always LOATHED eggplant. Flat out refused to eat it as a child and never cared for it since. But now that I'm on a no carb/very low carb diet...I thought I'd give this a go.

It is hands down one of the best things I've tasted yet in the two weeks I've been trying no carb recipes.

I used my own homemade sauce that doesn't have any sugar anyway (feel free to message me for the recipe!)and here's the part I tweaked: after reading all the comments (and being pressed for time tonight!) I took out my largest skillet and cooked the cut eggplant slices on either side, NO OIL OR BUTTER, until they were just soft. I'd say about 2 mins per side? followed the rest of the instructions and put it in a 350* oven for 20mins covered and 10 mins uncovered at the end. PERFECTION!

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LEXI8381 September 09, 2011

Made this last night and it was excellant! Precooked the eggplant slices on the grill, 5 min per side. I did find a really good sauce to use with no added sugar and low sodium (360/half cup). Also used part skim mozzarella. Added pepperoni to half for my husband. Smelled incredible! Will definately be making again.

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suttercm September 13, 2011

Wow! So delicious, satisfying, and easy! Thank you--we'll definitely make it again. We added a few steps at the beginning to keep our store-bought eggplant from being bitter: we sliced it as directed, salted both sides generously, and let it sit in a large colander for about 40 minutes. Then we rinsed it and pressed it dry between several layers of paper towels.

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SJ July 01, 2015

I don't care if you are on a diet or not this is really good. My daughter is a vegetarian so she ate it as a main dish and we used it as a side with our fish. I used home canned no sugar added sauce, so the eggplant came from our garden as did everything in the sauce and we caught the fish so we felt primal (except for the cheese).

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DPar August 25, 2016

This was really good. I followed someone else and sauteed my slices in a dry pan for a couple of minutes before layering. I added a little salt and pepper to the eggplant also. Added pepperoni to give it a little pizza taste. Only had to cook it 20 minutes covered and 10 minutes uncovered.

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shanitao77 February 18, 2016

We love this as a main or a side dish. It has become one of our favourites

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Diane L. January 05, 2016

This was quite tasty. I did bake for an extra 15 minutes and the eggplant was still a bit "al dente."

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iris5555 October 17, 2015

I added green olives, very delicious. This was quick and easy to prepare and it was very good. My boyfriend, who did not like eggplant, liked it.

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Joyce H. November 16, 2014

This was great! I used this as a "base" idea for Eggplant Parmesan Lasagna, I'll publish soon! I used a mandolin slicer (btw...a must have in the kitchen!) to cut the eggplant into thick julienne slices. I don't like big chunks of eggplant, personal preference. I also incorporated the recipe, Eggplant Casserole (#227375), skipped the bread crumbs (in #227375) and used no boil lasagna noodles. I sauteed the veggies and herbs first, layered everything and cooked it in my huge slow cooker. I added some cooked ground meat for DH so it wasn't totally veggie...he said it didn't need it! I know not that low carb but Delicious!! I love how the Parmesan cheese turned out texture wise like Ricotta cheese...awesome! Thanks for sharing this...I now have a wonderful way to eat eggplant without frying it!

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Heartspell February 15, 2012

Great recipe! Used just a little Parmesan cheese and no mozzarella. Broiled the eggplant slices and then baked the casserole for 45 minutes which was too long. When parcooking, probably should bake for only 30 minutes. Thanks for sharing your recipe.

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Marie April 17, 2010
Low Carb Eggplant (Aubergine) Parmesan