Low Carb Eggplant Parmesan (Eggplant Gratin)

Low Carb Eggplant Parmesan (Eggplant Gratin), is a tasty casserole loaded with fresh eggplant, melted cheese, garlic, herbs, and marinara sauce. An easy to make a baked casserole with the flavors of Southern France and Italy. It doesn’t matter whether you call it eggplant parmesan or eggplant gratin! This is a delicious dish that is low carb, keto-friendly and has no added sugar. Perfect!

Low Carb Eggplant Parmesan (Eggplant Gratin)

An easy keto casserole for low carb eggplant parmesan. This will become a weeknight favorite when you need a simple easy low carb and keto dinner. This eggplant gratin is also gluten free and sugar free too. The perfect meatless Monday meal – melted cheese, fresh eggplant, and marinara! #lowcarbrecipes #meatless #keto #lowcarb #lchf #eggplant #casserole #seekinggoodeats

Should You Call It Eggplant Parmesan or Eggplant Gratin?

Parmigiana di melanzane (Eggplant Parmesan) or gratin d’aubergines (Eggplant Gratin)? 🙂

Eggplant parmesan and eggplant gratin are essentially the same dishes. Eggplant Gratin is the French version and Eggplant Parmesan is Italian.

Eggplant Gratin comes from the south of France which shares not only the Mediterranean with Italy but also their borders. Some areas of Southern France used to be a part of Italy until the late 1800s. Amazingly when you travel to the south of France the architecture looks very Italian. It is only natural that there are also similar variations in cuisine.

Traditionally, the main difference between eggplant parmesan and eggplant gratin is often the cheeses. The French version was often made with a swiss type cheese like Emmenthal, whereas the Italian version uses parmesan and often mozzarella.

Nowadays the lines are blurred on how to make this eggplant casserole. Put your spin on it, and call it what you want! Have fun!

You Will Love Eggplant Parmesan-Keto and Low Carb

| Eggplant Parmesan is Healthy

This eggplant parmesan recipe is healthy. It is low carb, keto-friendly, gluten-free, and is sugar-free.

While traditional eggplant parmesan is high in carbs, this is a breadless eggplant parmesan making it low carb and gluten-free. Also, the eggplant is baked instead of fried. Sugar-free marina is used in this dish, so there is no added sugar.

The eggs, cream, and cheeses elevate the fat to where it is a perfect keto recipe. A full nutritional analysis is included with the recipe below.

  net carbs 9.5 g | protein 19.6 g | fat 31.2 g

| Ultimate Eggplant Parmesan

This eggplant parmesan recipe tastes SO GOOD and is easy to make.

| A Breadless Eggplant Parmesan

What is unique to this recipe is that it is breadless eggplant parmesan. The flavors blend so well in this recipe you will never miss the breaded coating!

| It’s An Easy Recipe

Eggplant gratin is an easy recipe to make. First, you don’t have the step of breading or frying the eggplant – which for whatever reason I’ve never enjoyed frying anything on the stove cause it’s messy and time-consuming. Instead, the eggplant is tossed with olive oil then baked in the oven – super simple.

You can be doing other things while the eggplant bakes! Love that.

| Eggplant Gratin Is Comfort Food

Delicious eggplant layered with gooey melted cheeses, cream, and marina this is the ultimate cozy comfort food casserole.

| Easy to Make – But Looks Impressive

Making eggplant gratin in an individual casserole dishes is a really fun way to serve this casserole! Even though it tastes the same, I get more ‘oohs and ahhs’ when I serve this dish in individual gratin dishes. Maybe it makes everyone feel special, or it’s unexpected, looks impressive, or it is indeed more fun cause you don’t have to share it? Who knows.

| A Meatless Meal

There’s no meat in this eggplant parmesan! It’s the perfect Meatless Monday meal! It’s nice to take a break from meat every once in a while, it’s also cheaper! If your eggplant is coming out of your garden in droves (like mine is) it’s an even cheaper meal. Yay!

| Make-Ahead Meal

Low Carb Eggplant Parmesan (Eggplant Gratin) can be assembled ahead of time and baked when ready. You can also assemble this dish, bake, then take as leftovers for lunches. It easily heats well in the microwave!

Kitchen Utensils Needed to Make Eggplant Gratin

• Individual casserole (gratin) dishes, or 1 large casserole dish
• Chef’s knife
• Mixing bowl
• Cutting board
• Small bowls for separating eggs
• Baking sheet
• Cheese grater or food processor (I use this food processor, makes it super fast and easy)
• Liquid measuring cup
• Dry Measuring cups
• Measuring spoons
• French or Italian music to set the mood 🙂

Ingredients Needed to Make Eggplant Parmesan

• Eggplant
• Olive oil
• 1/2 tsp salt
• 1/4 tsp pepper
• Eggs
• Ricotta
• Garlic
• thyme or basil
• Half and half
• Marinara (no sugar added)
• Parmesan
• Mozzarella

Common Questions About Eggplant Gratin (Eggplant Parmesan)

| Is this a French eggplant recipe or Italian?

It’s both. The French version is Eggplant Gratin, and the Italian version is Eggplant parmesan. Both have very similar ingredients and are essentially the same dish. Traditionally the made difference was types of cheese used. The French used a swiss type cheese and the Italians used parmesan.

Anymore, the lines are blurred and you will find French versions the same as the Italian version. The beauty is that you can customize this dish however you want. Change up the herbs, change the cheese, and voila – you have something wonderful!

| What are the carbs in Eggplant Parmesan?

This eggplant parmesan (eggplant gratin) recipe has 10.5g net carbs, but traditional breaded recipes can have significantly higher carbs. It all depends upon the recipe used.

| Can I add meat to Eggplant Gratin?

Yes! You could add 1 lb of cooked meat – Italian sausage, grilled chicken, or ground beef would taste great. Add meat in between eggplant and cheese layers, finishing with cheese.

| How Can I Lower The Fat Content Of Eggplant Parmesan?

Easy. Use low fat or fat-free half-and-half and low-fat ricotta. You could also toss the eggplant slices with only 1/4 cup of olive oil instead of 1/2 cup, but you’d need to spray your baking sheet with a nonstick spray to keep it from sticking.

More Low Carb Eggplant Recipes!

• Low carb eggplant lasagna
• Eggplant fries (keto version)

Our Most Popular Easy Low Carb and Keto Recipes

In the mood for something international? Here are some of our most popular low carb and keto recipes with an international flavor!

• Traditional Hungarian Paprika Chicken (Low Carb and Keto)
• Low Carb Pepperoni Pizza (Egg Pizza Recipe)
• Low Carb Chicken Enchiladas (Keto Zucchini Enchilada Boats)
• Tender Slow Cooker Tuscan Turkey Breast
• Quick Low Carb Slow Cooker Beef Stroganoff

How to Make this Eggplant Parmesan Recipe

Prepare Eggplant and Bake

Preheat oven to 425 degrees. In a large mixing bowl toss eggplant slices with olive oil and salt and pepper. (Do not let sit. Toss eggplant and oil immediately or the olive oil will soak quickly into the eggplant and not get distributed properly.

Spread on a baking sheet and bake for 15 minutes. Remove from oven, turn eggplant slices over and then continue to bake until the eggplant is soft another 5 to 10 minutes.

Remove eggplant from oven and set aside.

Mix Ingredients

While eggplant is baking, whisk together half-and-half, ricotta, 1/2 cup of the parmesan cheese, garlic, thyme or basil, and eggs in a bowl until combined.

Layer Eggplant in Dish

Note that the eggplant will be divided between 6 gratin dishes. (To make it easier on myself I start by separating my eggplant into 6 piles on my baking sheet :-)) I don’t do an exact count, only visual piles. LOL

You are creating 2 layers in your dish. Divided between the 6 gratin dishes, start by layering half the eggplant slices, then…

…the remaining 1/2 cup parmesan cheese, and half of the marinara sauce. Top with the remaining eggplant, then the remaining marinara sauce…

Finally, pour the ricotta cheese, half-and-half mixture over the top. (approx. 1/3 cup each). Sprinkle with mozzarella cheese.

Bake

Place on a baking sheet and bake 10 minutes at 425 and then 350 for another 15 minutes, or until cheese is bubbly and lightly brown.

Serve

I love to garnish with a sprinkle of fresh herbs and a little extra marinara. Serve and enjoy!

Tip! If you happen to cook this dish a little too long, it’s okay (I’ve done this several times)! Just serve with additional marinara sauce on the side.

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