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Grilled Eggplant Parmesan Recipe
This grilled eggplant Parmesan recipe is a great low carb vegetarian dinner. It is an easy way to lighten up a meal without sacrificing flavor.
Course
Entree
Cuisine
Italian
Keyword
grilled eggplant parmesan, low carb eggplant recipe
Prep Time
7
minutes
minutes
Cook Time
8
minutes
minutes
Total Time
15
minutes
minutes
Servings
6
Calories
194
kcal
Author
Robin Gagnon
Ingredients
2-3
medium size Eggplants
2
tablespoon
olive oil
Kosher salt
, to taste
pepper
, to taste
sprinkle
Oregano
or Italian seasoning
4
oz
shredded Italian cheese blend
or Mozzarella
1 ½
cups
low carb marinara sauce
(look for 5 or less carbs per serving and no added sugar)
**optional- fresh basil
Instructions
Preheat grill on high heat setting.
Cut off ends of eggplants, and slice into ¼ inch to ½ inch thick planks. Baste with olive oil, and sprinkle with a little oregano, salt and pepper.
Place eggplant on the grill and reduce grill to medium heat. Turning once after a 3-5 minutes and continue to grill until eggplant has softened
Transfer to serving dish, and immediately top with mozzarella cheese.
Warm the sauce in the microwave or a saucepan, and pour over the eggplant. Serve with about a ¼ cup of sauce per serving.
Notes
Nutrition info calculated in Carb Manager based on Rao's sauce and ½ teaspoon sea salt. Info provided as an estimate only.
Net carbs calculation:
16.5 - 7.7 fiber - .3 sugar alcohol = 8.5 net carbs
Nutrition
Calories:
194
kcal
|
Carbohydrates:
16.5
g
|
Protein:
6.9
g
|
Fat:
12.1
g
|
Saturated Fat:
3.9
g
|
Polyunsaturated Fat:
0.8
g
|
Monounsaturated Fat:
4.6
g
|
Cholesterol:
16.8
mg
|
Sodium:
504
mg
|
Potassium:
560
mg
|
Fiber:
7.7
g
|
Sugar:
9.8
g
|
Vitamin A:
390
IU
|
Vitamin C:
7.7
mg
|
Calcium:
169
mg
|
Iron:
1
mg