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
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- 2 U medium eggplant, cut in half
- 3/4 lb. 95% lean ground beef
- 3/4 cup onion, diced
- 3 U garlic cloves, minced
- 1 U red pepper, diced
- 1.5 cups marinara sauce
- 1 cup part skim shredded mozzarella cheese
- 2 tbsp Parmesan cheese
Preheat the oven to 375 degrees. Scoop out the center of each eggplant half and finely dice the eggplant you scooped out.
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.
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.
Place in a baking dish and cook for 20-25 minutes until eggplant is tender. Top with Parmesan.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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