Low Carb Eggplant Parmesan offers a delicious and satisfying alternative to the classic Italian dish. This diabetic-friendly recipe features roasted eggplant slices layered with flavorful pesto, melty mozzarella cheese, and a rich marinara sauce, all baked to gooey perfection.
Why This Recipe Works
This recipe ditches the heavy breading and frying, making it a lighter and more waistline-friendly option. But don't worry, it still delivers on all the flavor you crave!
- Diabetic-Friendly: Made with minimal carbohydrates and no added sugars, this recipe is a perfect choice for those managing blood sugar levels.
- Easy to Make: This low carb Eggplant Parmesan comes together in under an hour, with minimal prep and simple cooking methods.
- Flavorful and Satisfying: Roasted eggplant absorbs the delicious flavors of pesto, marinara, and melty cheese, creating a truly satisfying dish.
Jump to:
- Why This Recipe Works
- Ingredients For This Casserole
- How To Make Low-Carb Eggplant Parmesan
- Substitutions and Variations
- Tips for Success
- Serving Suggestions
- Related Recipes
- Equipment
- Storage and Reheating
- Frequently Asked Questions
- More Diabetes Friendly Recipes
- Low Carb Eggplant Parmesean
- Want To Save This Recipe?
Ingredients For This Casserole
This low carb eggplant Parmesan relies on a selection of ingredients specifically chosen for their taste and diabetic-friendliness:
- Eggplant: The star of the show! Eggplant slices are roasted instead of breaded and fried, significantly reducing the carb content.
- Pesto: A flavorful layer of pesto adds a vibrant touch of basil, garlic, and pine nuts. Choose a sugar-free pesto option for the best results.
- Fresh Mozzarella Cheese: Slices of fresh mozzarella cheese melt beautifully and add a creamy element to the dish.
- Marinara Sauce: A flavorful marinara sauce ties everything together. Look for low-sugar or sugar-free options, or prepare your own using diabetic-friendly ingredients.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Low-Carb Eggplant Parmesan
Roasted eggplant slices are layered with a vibrant pesto sauce, fresh mozzarella cheese, and a rich marinara sauce, creating a melty, cheesy masterpiece that's sure to become a new favorite.
Roast The Eggplant Slices
- Preheat the oven to 400° F and grease a large rimmed baking sheet with one tablespoon of olive oil.
- Arrange the 12 eggplant slices on the greased baking sheet and place in the oven to roast until nicely browned around the edges, around 20 minutes.
- Remove the eggplant slices from the oven and set aside to cool for a few minutes.
Make The First Layer
- Grease a 9x13-inch casserole dish with the remaining tablespoon of olive oil.
- Arrange half the roasted eggplant slices on the bottom of the casserole dish and season with salt and pepper.
- Top with half of the marinara, half of the pesto, and half of the mozzarella cheese.
Finish With The Second Layer
- Repeat with the second layer with the remaining slices of eggplant, salt and pepper, Mozzarella cheese, and marinara sauce.
Bake Until Bubbly and Cheese Golden
- Finish the second layer by sprinkling the Parmesan on top.
- Place in the oven to roast until everything is bubbling nicely and the cheese is all melted and golden, around 10-15 minutes. Top with fresh basil and serve immediately. Enjoy!
Substitutions and Variations
Here are a few delicious variations when making this recipe.
- Pesto: Don't have pesto? You can substitute a thin layer of ricotta cheese or a combination of grated Parmesan cheese and chopped fresh herbs.
- Cheese: If you can't find fresh mozzarella, shredded mozzarella cheese can be used as a substitute.
- Marinara Sauce: Feel free to use your favorite low-carb or sugar-free marinara sauce recipe, or store bought brand.
- Add Some Heat: Add a sprinkle of red pepper flakes for a touch of heat.
- Glamour it up: Drizzle the baked casserole with a balsamic glaze before serving for a touch of natural tangy sweetness.
Tips for Success
Here are a few tips for making this low-carb eggplant Parmesan:
- Select firm eggplants that are heavy for their size. This ensures they hold their shape well during roasting.
- Slice the eggplant evenly to ensure consistent cooking.
- Don't overcrowd the baking sheet when roasting the eggplant slices. This allows for even browning and crisping.
- Feel free to adjust the amount of marinara sauce to your preference.
Serving Suggestions
Serve Low Carb Eggplant Parmesan alongside a side salad or roasted vegetables for a complete and satisfying meal. It's a fantastic low-carb main course that's sure to tantalize your taste buds without spiking your blood sugar levels.
Related Recipes
- Easy Cheddar Cheese Fondue Recipe
- Sugar Free 3 Ingredient Peanut Butter Cookies
- Herbes De Provence Recipe
- Roasted Convection Oven Turkey
- Sugar-Free Blueberry Cheesecake
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this dish.
Storage and Reheating
- Leftover Low Carb Eggplant Parmesan can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the oven or microwave until warmed through.
Frequently Asked Questions
No, peeling the eggplant is not necessary for this recipe. The skin softens during baking and becomes tender.
Some eggplant varieties may release more liquid than others. If this happens, simply drain off the excess moisture before assembling the casserole.
The casserole is done when the cheese is melted and bubbly, and the marinara sauce is heated through. You can also insert a knife into the center of one of the eggplant Parmesan stacks. If it goes in smoothly, than the casserole is done.
More Diabetes Friendly Recipes
Do just one recipe here on at SLD
Low Carb Eggplant Parmesean
Ingredients
- 2 tablespoon Olive oil divided
- 1 large Eggplant Cut into 12 round slices
- Sea salt to taste
- Black pepper to taste
- 1½ cup Marinara sauce homemade or store-bought
- ½ cup Basil pesto homemade or store-bought
- 16 oz Fresh Mozzarella ball, thinly sliced
- ¼ cup Parmesan cheese shredded
- ½ cup Basil fresh, chopped
Instructions
- Preheat the oven to 400° F and grease a large rimmed baking sheet with one tablespoon of olive oil.2 tablespoon Olive oil
- Arrange the 12 eggplant slices on the greased baking sheet and place in the oven to roast until nicely browned around the edges, around 20 minutes.1 large Eggplant
- Remove the eggplant slices from the oven and set aside to cool for a few minutes.
- Grease a 9x13-inch casserole dish with the remaining tablespoon of olive oil.
- Arrange half of the roasted eggplant slices on the bottom of the casserole dish and season with salt and pepper. Top with half of the marinara, half of the pesto, and half of the mozzarella cheese.1½ cup Marinara sauce, ½ cup Basil pesto, 16 oz Fresh Mozzarella, Sea salt
- Repeat for the second layer and finish by sprinkling the Parmesan on top.¼ cup Parmesan cheese
- Place in the oven to roast until everything is bubbling nicely and the cheese is all melted and golden, around 10-15 minutes. Top with fresh basil and serve immediately. Enjoy!½ cup Basil
Kelly Bloom
My family loved this!