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Stuffed Italian Eggplant

Lately I have been getting lots of questions about how to make traditional recipes low carb. I have a sneaking suspicion this is due to the fact that summer is right around the corner and cutting carbs can be a quick way to shed some unwanted pounds or breakthrough a weight loss plateau. So although this recipe isn’t an exact lower carb version of a traditional dish, it is a lower carb twist on a traditional Eggplant Parmesan. Since we are eliminating both the breading and traditional pasta side dish, I usually look to add a lean protein, in this case, 95% lean ground beef. Chicken would also be delicious. From there, I like to use a low sugar marinara (diced tomatoes would also work) and use the eggplant as my cooking vessel instead of making traditional eggplant cutlets. The resulting dish is low in carbs, cheesy, and incredibly filling. It also freezes great and can be made ahead for a quick weeknight meal.

Stuffed Italian Eggplant
Servings: 4
Serving Size: 1/2 eggplant
Nutritional Information: 339 calories, 11.5g of fat, 26g of carbohydrates, 10.5g of fiber, 33.8g of protein, 7.8g of sugar
Weight Watchers® PointsPlus®: 8 *


  • 2 medium eggplant, cut in half
  • 3/4 lb. 95% lean ground beef
  • 3/4 cup onion, diced
  • 3 garlic cloves, minced
  • 1 red pepper, diced
  • 1.5 cups no-sugar added marinara
  • 1 cup part skim shredded mozzarella cheese
  • 2 tbsp. Parmesan cheese


  1. Preheat the oven to 375 degrees. Scoop out the center of each eggplant half and finely dice the eggplant you scooped out.
  2. Brown the beef in a skillet until no longer pink. Add the onion, garlic, red pepper, and diced eggplant. Cook for 4-5 minutes until softened. Stir in 1/2 cup marinara sauce.
  3. Season the eggplant and salt and pepper. Fill each eggplant half with the beef mixture and then top with 1/4 cup sauce and 1/4 cup mozzarella cheese.
  4. Place in a baking dish and cook for 20-25 minutes until eggplant is tender. Top with Parmesan.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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3 Response to Stuffed Italian Eggplant

  1. Tracey on April 17, 2014

    Sounds awesome! Hmm, how do you scoop out the eggplant..a spoon..melon baller?

    • Kristen on April 17, 2014

      I just used a spoon and scraped it out just like you would do with a zucchini. A melon baller would definitely work as well.

  2. Tracey on April 17, 2014

    Ok, thanks! I love eggplant!


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