15 Easy Low-Carb Eggplant Recipes You’ll Love

Eggplant is a low-carb powerhouse that’s perfect for creating delicious and satisfying meals.

From creamy casseroles to roasted sides and hearty mains, its versatility shines in countless dishes.

This collection of 15 low-carb eggplant recipes brings you flavorful ideas that fit perfectly into a keto or low-carb lifestyle.

Each recipe is easy to prepare, nutrient-rich, and full of comforting textures and savory taste.

Discover new ways to enjoy eggplant while keeping your meals wholesome, satisfying, and low in carbs for guilt-free indulgence every time.

15 Easy Low-Carb Eggplant Recipes You’ll Love

These 15 low-carb eggplant recipes prove that healthy eating can be both flavorful and exciting.

With options like roasted eggplant, cheesy casseroles, and stuffed creations, you’ll never miss the carbs.

Perfect for weeknight dinners or meal prep, each dish is packed with nutrients and delicious textures.

Whether you’re following keto or simply eating lighter, these recipes make it easy to enjoy wholesome comfort food.

Bring variety and satisfaction to your table with these simple, low-carb eggplant dishes everyone will love.

Eggplant Parmesan Casserole

This low carb eggplant Parmesan casserole is a healthy twist on a classic Italian comfort dish.

Instead of breaded slices, the eggplant is baked with a light coating of almond flour and layered with marinara, mozzarella, and Parmesan cheese.

It’s rich, hearty, and indulgent yet entirely keto-friendly and gluten-free.

Perfect for family dinners or a cozy weekend meal.

Ingredients:

• 2 medium eggplants, sliced into rounds
• 1 1/2 cups sugar-free marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup almond flour
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil

Instructions:

• • Preheat oven to 375°F (190°C).
• • Brush eggplant slices with olive oil and sprinkle with salt and pepper.
• • Dredge lightly in almond flour mixed with garlic powder and Italian seasoning.
• • Arrange slices on a baking tray and bake for 20 minutes until golden.
• • Layer baked eggplant with marinara, mozzarella, and Parmesan in a casserole dish.
• • Bake for 25 minutes until cheese is bubbly and golden brown.

This eggplant Parmesan casserole is rich, cheesy, and completely low-carb.

It captures all the flavor of traditional Italian comfort food without the guilt.

Each layer melts together beautifully, creating creamy and savory perfection.

A satisfying meal that’s both wholesome and indulgent.

Low Carb Eggplant Lasagna

This low carb eggplant lasagna replaces noodles with tender eggplant slices for a keto-friendly twist.

Each layer bursts with flavorful marinara, melted cheese, and creamy ricotta.

It’s a hearty, comforting dish that satisfies pasta cravings without the carbs.

Perfect for weeknight dinners or meal prep.

Ingredients:

• 2 large eggplants, sliced lengthwise into thin strips
• 1 1/2 cups sugar-free marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian herbs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil

Instructions:

• • Preheat oven to 375°F (190°C).
• • Lay eggplant slices on paper towels, sprinkle with salt, and let sit for 10 minutes.
• • Pat dry to remove moisture.
• • Brush slices with olive oil and roast for 15 minutes.
• • In a baking dish, layer marinara, roasted eggplant, ricotta, mozzarella, and Parmesan.
• • Repeat layers and bake for 30 minutes until bubbly and golden.

This eggplant lasagna is rich, flavorful, and perfectly low-carb.

It offers the texture and satisfaction of traditional lasagna without pasta.

Every bite melts with cheesy, tomato-filled comfort.

A delicious and guilt-free Italian favorite.

Garlic Butter Roasted Eggplant

This garlic butter roasted eggplant is a simple yet flavorful low carb side dish.

Each piece is tender, caramelized, and infused with garlic and herbs.

It’s an effortless way to enjoy the natural sweetness of eggplant.

Perfect as a side or part of a keto meal platter.

Ingredients:

• 1 large eggplant, cubed
• 3 tablespoons butter, melted
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon thyme
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

• • Preheat oven to 400°F (200°C).
• • Toss cubed eggplant in olive oil, butter, garlic, oregano, thyme, salt, and pepper.
• • Spread evenly on a baking tray.
• • Roast for 25–30 minutes, flipping halfway through, until golden and tender.
• • Sprinkle with fresh herbs before serving.

This roasted eggplant dish is buttery, aromatic, and naturally low-carb.

The garlic enhances its flavor while roasting adds irresistible caramelization.

It’s simple to make yet feels gourmet.

A flavorful side dish that complements any main course beautifully.

Low Carb Eggplant Stuffed with Ground Beef

This low carb stuffed eggplant is hearty, savory, and satisfying.

Tender roasted eggplants are filled with seasoned ground beef, tomatoes, and cheese.

It’s rich in flavor, high in protein, and completely keto-friendly.

Perfect for lunch, dinner, or meal prep.

Ingredients:

• 2 medium eggplants, halved lengthwise
• 1 lb ground beef
• 1/2 cup diced tomatoes
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

• • Preheat oven to 375°F (190°C).
• • Scoop out eggplant flesh, leaving a 1/2-inch shell.
• • Dice the flesh and set aside.
• • Sauté ground beef with garlic, diced eggplant, tomatoes, and Italian seasoning.
• • Stuff the mixture into eggplant shells and top with cheese.
• • Bake for 25 minutes until golden and bubbly.

This stuffed eggplant is flavorful, filling, and perfectly low-carb.

The meaty filling pairs beautifully with the tender roasted shell.

It’s a wholesome, nutrient-rich meal that satisfies deeply.

Ideal for both everyday dinners and special occasions.

Creamy Eggplant and Spinach Bake

This creamy eggplant and spinach bake is rich, comforting, and keto-friendly.

It features roasted eggplant layered with a cheesy spinach cream sauce.

Each bite melts with luscious creaminess and savory flavor.

A perfect low-carb alternative to traditional gratins.

Ingredients:

• 1 large eggplant, sliced thin
• 2 cups fresh spinach
• 1/2 cup heavy cream
• 1/4 cup cream cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons butter

Instructions:

• • Preheat oven to 375°F (190°C).
• • Sauté garlic and spinach in butter until wilted.
• • Add cream, cream cheese, salt, and pepper, stirring until smooth.
• • Layer eggplant slices and spinach cream sauce in a baking dish.
• • Top with mozzarella and Parmesan.
• • Bake for 25 minutes until golden and bubbling.

This eggplant and spinach bake is silky, creamy, and low in carbs.

It’s packed with nutrients and bursting with comforting flavor.

Each layer delivers rich texture and savory satisfaction.

An elegant keto side or main dish for any occasion

Cheesy Baked Eggplant Boats

This low carb cheesy baked eggplant recipe is warm, rich, and deeply satisfying.

Eggplant halves are roasted and filled with a creamy blend of ricotta, mozzarella, and herbs.

Every bite delivers melted cheese goodness with a hint of roasted sweetness.

Perfect for a comforting yet healthy dinner any day of the week.

Ingredients:

• 2 medium eggplants, halved lengthwise
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan
• 2 cloves garlic, minced
• 1 teaspoon Italian herbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

• • Preheat oven to 375°F (190°C).
• • Scoop out the flesh from eggplant halves, leaving a sturdy shell.
• • Dice the scooped eggplant and sauté with garlic in olive oil until soft.
• • Mix with ricotta, mozzarella, Parmesan, herbs, salt, and pepper.
• • Stuff the mixture back into the eggplant shells.
• • Bake for 25–30 minutes until golden and bubbly.

These baked eggplant boats are indulgent yet completely low-carb.

The cheeses create a luscious texture while the roasted shell adds flavor depth.

Each serving feels like pure comfort in every spoonful.

A perfectly balanced dish that satisfies cravings without guilt.

Low Carb Grilled Eggplant Steaks

These low carb grilled eggplant steaks are smoky, savory, and full of flavor.

Thick slices of eggplant are marinated in herbs and grilled to perfection.

They develop a meaty texture that’s satisfying even without meat.

Perfect for summer cookouts or a healthy dinner option.

Ingredients:

• 2 large eggplants, sliced into 1-inch thick rounds
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

• • Mix olive oil, balsamic vinegar, garlic, oregano, paprika, salt, and pepper in a bowl.
• • Brush the mixture over eggplant slices generously.
• • Preheat a grill or grill pan to medium-high heat.
• • Grill eggplant slices for 4–5 minutes per side until tender and charred.
• • Serve warm with fresh herbs or a dollop of vegan pesto.

These grilled eggplant steaks are hearty, smoky, and completely carb-conscious.

They mimic the texture of grilled meat while staying plant-based.

Perfect as a main course or a side to grilled vegetables.

A simple dish that feels gourmet and nourishing.

Eggplant Zoodle Stir-Fry

This low carb eggplant zoodle stir-fry is a quick, flavorful meal bursting with color and nutrition.

Zucchini noodles and sautéed eggplant come together in a garlicky soy glaze.

It’s light yet filling, perfect for busy weeknights.

Every forkful is a mix of crisp, tender, and savory satisfaction.

Ingredients:

• 1 medium eggplant, diced
• 2 medium zucchinis, spiralized
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 teaspoon sesame oil
• 1 teaspoon chili flakes
• Salt and pepper to taste
• 1 tablespoon sesame seeds

Instructions:

• • Heat olive oil in a skillet over medium heat.
• • Add diced eggplant and cook for 8–10 minutes until soft.
• • Add garlic, soy sauce, sesame oil, and chili flakes.
• • Toss in zucchini noodles and cook for 2–3 minutes until slightly tender.
• • Sprinkle with sesame seeds before serving.

This zoodle stir-fry is vibrant, flavorful, and completely low-carb.

The eggplant absorbs the savory sauce beautifully.

It’s light enough for lunch yet satisfying for dinner.

A quick and healthy comfort meal you’ll crave often.

Creamy Roasted Eggplant Soup

This low carb creamy roasted eggplant soup is smooth, smoky, and comforting.

Roasted eggplant blends with garlic, herbs, and a touch of cream for a velvety texture.

It’s rich in flavor yet surprisingly light on calories and carbs.

Perfect for cozy evenings or as a starter for dinner.

Ingredients:

• 2 medium eggplants, halved
• 3 cloves garlic, peeled
• 1 small onion, chopped
• 2 cups vegetable broth
• 1/2 cup heavy cream (or coconut cream)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon thyme

Instructions:

• • Preheat oven to 400°F (200°C).
• • Brush eggplant halves and garlic with olive oil and roast for 30 minutes.
• • Scoop out the roasted flesh and place it in a blender with onion and broth.
• • Blend until smooth, then pour into a pot.
• • Stir in cream, thyme, salt, and pepper, and simmer for 10 minutes.

This creamy eggplant soup is luscious, savory, and nourishing.

It has a deep roasted flavor with a silky texture.

Perfect for pairing with a crisp salad or keto bread.

A wholesome soup that feels elegant and comforting.

Low Carb Eggplant and Mushroom Skillet

This low carb eggplant and mushroom skillet is earthy, savory, and packed with flavor.

Tender eggplant cubes sautéed with mushrooms and garlic create a rustic, satisfying dish.

It’s high in fiber, low in carbs, and ready in under 30 minutes.

Ideal for lunch, dinner, or a hearty side.

Ingredients:

• 1 large eggplant, cubed
• 1 cup mushrooms, sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon soy sauce or tamari
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• Salt to taste
• 1 tablespoon chopped parsley

Instructions:

• • Heat olive oil in a large skillet over medium heat.
• • Add garlic and sauté until fragrant.
• • Add eggplant and cook for 10 minutes until softened.
• • Stir in mushrooms, soy sauce, paprika, salt, and pepper.
• • Cook until mushrooms release moisture and mixture becomes golden.
• • Garnish with parsley before serving.

This skillet dish is deeply savory and satisfying while staying low in carbs.

The eggplant and mushrooms create a perfect umami balance.

It’s easy to prepare and pairs well with almost any meal.

A simple yet flavorful recipe you’ll make again and again

Spicy Low Carb Eggplant Casserole

This spicy low carb eggplant casserole brings bold flavors with layers of tender roasted eggplant, tomato sauce, and melted cheese.

It’s rich, comforting, and completely keto-friendly.

Each bite has the perfect balance of spice, creaminess, and texture.

A perfect weeknight dinner or holiday side that feels indulgent without the carbs.

Ingredients:

• 2 large eggplants, sliced
• 1 ½ cups sugar-free marinara sauce
• 1 cup shredded mozzarella
• ½ cup grated Parmesan cheese
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon Italian herbs
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

• • Preheat oven to 375°F (190°C).
• • Brush eggplant slices with olive oil and roast for 15 minutes.
• • In a baking dish, spread a layer of marinara sauce.
• • Add roasted eggplant, cheese, and herbs.
• • Repeat layers and finish with mozzarella on top.
• • Bake for 25–30 minutes until bubbly and golden.

This spicy casserole is deliciously cheesy and low in carbs.

The eggplant melts into a soft, rich base that holds every flavor.

It’s easy to prepare and perfect for meal prep or gatherings.

Each forkful feels warm, hearty, and completely satisfying.

Garlic Butter Eggplant Bites

These garlic butter eggplant bites are crispy on the outside and soft inside.

They’re a low carb, bite-sized treat perfect as a snack or appetizer.

Each piece is golden brown and rich with buttery garlic flavor.

A quick and simple recipe for when you want something savory yet healthy.

Ingredients:

• 1 medium eggplant, cubed
• 3 tablespoons butter (or olive oil)
• 3 cloves garlic, minced
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon chopped parsley

Instructions:

• • Melt butter in a skillet over medium heat.
• • Add garlic and sauté until fragrant.
• • Toss in cubed eggplant and season with paprika, cayenne, salt, and pepper.
• • Cook for 10–12 minutes until golden and tender.
• • Garnish with parsley before serving warm.

These garlic butter bites are small but packed with flavor.

The crisp exterior gives way to creamy eggplant inside.

They’re perfect alongside grilled meats or as a keto appetizer.

A simple, delicious dish that’s sure to impress anyone.

---

Creamy Spinach Eggplant Roll-Ups

These creamy spinach eggplant roll-ups are elegant, cheesy, and low-carb.

Thinly sliced eggplant is rolled around a spinach and ricotta filling.

The result is a rich, creamy, and satisfying dish perfect for dinner or entertaining.

Each roll tastes like a little keto lasagna bite.

Ingredients:

• 1 large eggplant, thinly sliced lengthwise
• 1 cup ricotta cheese
• 1 cup spinach, wilted and chopped
• ½ cup shredded mozzarella
• ¼ cup grated Parmesan
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 cup sugar-free marinara sauce

Instructions:

• • Preheat oven to 375°F (190°C).
• • Brush eggplant slices with oil and roast for 10 minutes to soften.
• • Mix ricotta, spinach, mozzarella, Parmesan, garlic powder, salt, and pepper.
• • Spoon filling onto eggplant slices and roll tightly.
• • Arrange rolls in a baking dish, top with marinara sauce, and bake 20 minutes.

These roll-ups are creamy, flavorful, and beautifully low-carb.

The spinach filling complements the roasted eggplant perfectly.

Each bite feels light yet decadent.

A perfect comfort food for anyone following a keto lifestyle.

Eggplant and Chicken Keto Bake

This eggplant and chicken keto bake is a protein-packed, low carb dinner option.

Juicy chicken and roasted eggplant are layered in a creamy cheese sauce.

It’s hearty, rich, and perfect for feeding a family.

You’ll love how tender and flavorful every layer becomes.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 large eggplant, cubed
• ½ cup heavy cream
• 1 cup shredded mozzarella
• ¼ cup Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

• • Preheat oven to 375°F (190°C).
• • Roast cubed eggplant with olive oil, salt, and pepper for 15 minutes.
• • In a bowl, mix chicken, cream, mozzarella, Parmesan, garlic powder, and herbs.
• • Layer eggplant and chicken mixture in a baking dish.
• • Bake for 25–30 minutes until golden and bubbly.

This keto bake is rich, cheesy, and perfectly balanced.

The roasted eggplant adds texture and depth.

The creamy sauce ties everything together beautifully.

It’s a warm and satisfying dish for any dinner occasion.

Low Carb Eggplant Fries

These low carb eggplant fries are crispy, savory, and a perfect alternative to potatoes.

They’re coated in almond flour and Parmesan for a crunchy finish.

Each fry is golden and bursting with flavor.

A great snack or side dish that’s keto-approved and easy to make.

Ingredients:

• 1 large eggplant, cut into fry shapes
• 1 cup almond flour
• ½ cup grated Parmesan
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon salt
• 2 large eggs, beaten
• Olive oil spray

Instructions:

• • Preheat oven to 400°F (200°C).
• • In a bowl, mix almond flour, Parmesan, garlic powder, paprika, and salt.
• • Dip eggplant fries into beaten eggs, then coat with flour mixture.
• • Arrange on a baking sheet and spray lightly with olive oil.
• • Bake for 20–25 minutes until crispy and golden.

These eggplant fries are crunchy on the outside and tender inside.

They’re an excellent keto-friendly replacement for regular fries.

The flavor is savory and satisfying without excess carbs.

Perfect for snacking, dipping, or serving alongside grilled meats.