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Atkins Diet Recipe: Low Carb Eggplant Parmesan (IF)

In another recipe coming out of Jennifer Eloff’s awesome low carb cookbook, Splendid Low Carbing, I prepare a food that I probably would have swore I would never eat — eggplant. In just another one of those amazing things that low carb lifestyle brought to me, my taste buds have changed. I now like eggplant well enough to voluntarily eat it. Here’s a link to Jennifer’s website: www.low-carb.us Ingredients: 1 Medium Eggplant, thinly sliced 1 cup of grated parmesan 2 eggs 1 pound ground beef, browned 8 oz Sausage, browned 2 cloves garlic 1.5 cups of No Sugar Added Spaghetti Sauce 1 cup Mozzarella Cheese, shredded 1. Thinly slice eggplant, and put in egg wash. 2. Coat eggplant in Parmesan cheese 3. Heat oil in frying pan, and once hot, fry eggplant 1-2 minutes on each side until golden brown. 4. Brown ground beef and sausage. Once drained, add garlic and spaghetti sauce and heat for 5 minutes while finishing frying eggplant slices. 5. Layer the eggplant, meat mixture, and cheese to form 3 layers. Optional – dust top with excess Parmesan cheese. Bake at 350 for 25 minutes. Makes 6 servings: Nutrition info per serving: 456 Calories, 33g Fat, 9.3 Total Carbs ( minus 3.3g fiber), 30g Protein. (IF = Induction Friendly)

25 Comments
  1. That looks delicious! Definitely putting this on the menu this week but will substitute the meat with veggie crumbles since my daughter and I are vegetarian. Thanks for this video!

  2. yummy!!:)

  3. @utubeboob9 I actually just made this tonight, and it was delicious again.

  4. Can’t wait to try this! I’m just starting Atkins (again–it’s been years and I need to go back to it) I’ve never cooked with eggplant. I hope it’s not hard to work with.

  5. @pennypritty1 Coming from a guy who had never made anything with it, I surprised how easy it was. It was literally slice thin coat with egg bath, cover with cheese, and then shallow fry until brown on both sides.

  6. Where did you find light ragu no sugar added? Also, what sausages are you using? I have not been able to find one that doesn’t have sugar and nitries in it! Still on induction 1 month and 1 day into it. :) I haven’t lost any real weight though I am still wondering what I’m doing wrong on induction, I have no condiments, no sugar free gums, keep my sucralose intake to 2 servings a day, don’t eat 4oz of cheese everyday btu close to it,etc:( 20 pounds lost in 1 month only

  7. @cind311 Honestly the Ragu light is in all the grocery stores around me from regional ones like Fareway and Hy-Vee to even the national chains like Super Walmart and Target.

    For sausages, I am using the Farmland brand. I am not totally convinced on the nitrates carcinogen link, so I simply look for no added sugar or starches. That’s a matter of personal preference.

    How much weight do you have to lose? 20 pounds in 1 month would be fantastic for most!

  8. I was skeptical about eating eggplant but this meal is very good!

  9. @seoulsister94 I was leery about eggplant too at first. I am glad you liked it as well.

  10. I make this all the time but I use coconut flour and parmesean cheese and the batter. I’ve never used tupperware like that though and will start! It goes MUCH faster I see. Glad I watched this. Thank you!

  11. @BunnyJLove That’s why I like personally watching cooking shows. Even if I don’t make it exactly like they do, I still pick up tips or tricks they use in the kitchen that simply reading recipes doesn’t provide. I am glad I could do the same. Thanks for watchin!

  12. Is that 9.3 Total Carbs for a total of 6 Net Carbs [subtracting the 3.3 fiber]?
    Either way I can’t wait to try this!

  13. @liesehaley Correct, it would be 6g net carbs. I hope you like it, and thanks for watching!

  14. in the info section of your video, can you put in the time for baking as well. I’m making this tonight, go me! looking forward to it…

  15. @liesehaley Good luck! It was mentioned at 8:11, but I put it in the video description as well.

  16. My husband was more leary about the eggplant then i was…lol
    He gave it a thumbs up and a “you can make this again”

    It was awesome!
    I added some itailan seasoning [straight herb no fillers] to the dredging parmesan.

  17. @liesehaley Just a couple years ago, I would have been there right with your husband. I honestly first bought it just for Laura, and then I tried it. I thought that’s not actually too bad. (That’s just what everyone looks for “not too bad”) :-D

    Then I made the whole eggplant parmesan recipe, and I was hooked. Sometimes you have to lead us guys to water to smarten us up.

  18. Is there a particular brand of sausage you recommend? Jimmy Dean? I’m not sure what to use. Thanks, Kent!

  19. @ElaineEC All the Jimmy Dean variations I have looked at had sugar in them. The one I favor is Farmland Pork and Bacon brand. It is 0g and has no sugar in the ingredients label the last time I checked.

  20. You look great! Made a comment that I removed asking why you used water instead of milk with the egg but apparently a lot of people actually do that! I have to say, I thought I would miss the carbs growing up in NY and being around so much Italian food and bagels but this has actually been a really easy lifestyle change for me. I lost 50 pounds last year on Weight Watchers and now I switched to low carb a couple of weeks ago and have lost an additional 8 pounds. I am 20 away from my goal.

  21. @lidrum4u Congrats on your success so far. As for the milk vs. water, I do use cream in a lot of egg wash recipes, but thought it might be a bit heavy in this one. As for why not milk, at 12g per cup it’s a lot higher in carbs that cream, and the sugars are simple carbs (lactose).

    Good luck on the final 20!

  22. @bowulf Thanks! Well that makes sense. I have been trying out recipes from Linda’s Low Carb Menus. Have you been on there before?

  23. @lidrum4u Yep, between her site and Jennifer’s site low carbers are set up well for success. Linda is a great resource to have.

  24. @bowulf cream is cholesterol

  25. @thoostorm4 and? If the assumption that dietary cholesterol affects your blood’s cholesterol, you are living under a faulty linkage. It does that no more than eating more protein automatically makes you more muscular. My cholesterol dropped 50 points to 148 on Atkins.

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