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Low Carb Eggplant Parmesan (Eggplant Gratin)

Low Carb Eggplant Parmesan

Low Carb Eggplant Parmesan, 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.
4.62 from 18 votes
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Author Kori Butler
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner
Cuisine French and Italian
Servings 6 servings
Calories 403 kcal

Ingredients
  

  • 2 pounds eggplant (sliced ½" thick. Do not peel.)
  • 4 ounces olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 eggs
  • 1 clove garlic (minced)
  • 1 teaspoon dried thyme or basil
  • ½ cup ricotta
  • ½ cup half -and-half
  • 1½ cup marinara (no sugar added)
  • 1 cup parmesan cheese (freshly grated)
  • ½ cup mozzarella (freshly grated)
  • Salt and Pepper

Instructions
 

  • Preheat oven to 425 degrees. In a large mixing bowl toss eggplant slices with olive oil, salt and pepper. Note that eggplant absorbs the oil quickly. Immediately toss eggplant and oil so that the oil gets distributed evenly.
  • 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.
  • While eggplant is baking, whisk together half-and-half, ricotta, ½ cup of the parmesan cheese, thyme or basil, and eggs in a bowl until combined.
  • Dividing between the 6 gratin dishes (notes for using 1 large casserole dish below), layer half the eggplant slices, the remaining parmesan cheese, and half of the marinara sauce. Top with the remaining eggplant, then the marinara sauce, and finally pour the ricotta cheese and egg mixture over the top. (approx. ⅓ cup each dish). Finally, sprinkle with mozzarella cheese.
  • Place on a baking sheet and bake 10 minutes at 425 degrees, then turn oven down to 350 and bake for an additional 15 minutes, or until cheese is bubble lightly browning.
  • Garnish with a sprinkle of fresh herbs and a side of extra marinara.

Kori's Tips

To Make One Large Casserole:

You can make this in one large casserole dish if you don't have small ones! Layer roasted eggplant in a 13 x 9 casserole dish instead of individual casseroles. Bake approximately 20 minutes or cheese is bubbly and lightly brown.

Nutrition

Calories: 403kcalCarbohydrates: 15.5gProtein: 19.6gFat: 31.2gSaturated Fat: 10.9gCholesterol: 96mgSodium: 515mgFiber: 6gSugar: 6.6g
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