Low Carb Eggplant (Aubergine) Parmesan

"I am on a low carb diet (South Beach) and I've found this recipe to be best in satisfying my craving of pasta with red sauce or pizza....god, I miss those days! But this is just as good and healthy too; a good dish for a vegetarian that may also be watching their carb intake. Serve this as a main dish (serves 3) or as a side dish (serves 6)."
photo by seashell808 photo by seashell808
photo by seashell808
photo by dojemi photo by dojemi
photo by Barb G. photo by Barb G.
Ready In:


  • 1 12 lbs eggplants
  • 1 cup parmesan cheese, shredded and divided
  • 2 cups mozzarella cheese, shredded and divided
  • 1 12 cups no-added-sugar low carb spaghetti sauce (I use Hunt's no added sugar Italian baking sauce, in a can) or 1 1/2 cups marinara sauce (I use Hunt's no added sugar Italian baking sauce, in a can)
  • italian seasoning
  • dried oregano
  • dried basil


  • Preheat oven to 375 degrees.
  • Peel eggplant, if you wish, and cut into 1/4 inch thick round slices.
  • Lightly grease a medium sized casserole dish and place half of the eggplant on the bottom.
  • Top with 1/2 cup of parmesan, 3/4 cup mozzarella and 3/4 cup of sauce, sprinkle with spices.
  • Repeat layers and again, sprinkle with spices.
  • Cover with aluminum foil and bake for 40 minutes or until eggplant is tender.
  • Uncover and top with the remaining 1/2 cup of mozzarella and once again, sprinkle with spices; bake for about 5 more minutes or until the cheese is melted.

Questions & Replies

default avatar
    How many carbs per serving and what is serving size?


  1. LEXI8381
    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.<br/><br/>It is hands down one of the best things I've tasted yet in the two weeks I've been trying no carb recipes. <br/><br/>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!
  2. mkferretti
    This is a great recipe for low carbers or those who keto.....I have been making this for a few years ( I'm a low career for life). A couple tweaks you may find helpful: use a mandolin slicer to get uniform slices that cook more evenly. Also, I microwave my eggplant before layering- this will allow you to squeeze off excess water, and make your casserole firmer when you pull it from the oven. I usually let mine set for Ten minutes also before servicing to help firm it up. Freezes well.....if there is any left ?? If you are craving chicken parm, you can do the same thing, except sub the eggplant for cooked chicken breast.
  3. suttercm
    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.
  4. shanita b.
    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.
  5. SJ2004
    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.


  1. worlds80 a.
    Scramble eggs in a bowl and put grated parmesan cheese in a bowl with oregano, basil, salt and pepper combined and toss. Dip sliced eggplant into egg, then into parmesan cheese mixture. Pan fry the eggplant dipped slices in extra virgin olive oil and minced garlic. Then proceed with recipe - baking in the oven as directed


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