Keto Baked Stuffed Eggplant with Cheese and Tomato | KetoVale
Baked Stuffed Eggplant

Keto Baked Stuffed Eggplant with Cheese and Tomato

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If you love eggplant, you will want to try this keto baked stuffed eggplant recipe. This will be a great salad for lunch or a side dish for a perfect dinner with grilled chicken or steak.

I sliced the eggplant then seasoned it with olive oil, oregano, parsley, salt, and pepper, then stuffed it with cheese and tomato slices and baked it in the oven.

If you want to reduce the bitter taste of eggplant, slice it and salt it well for about 2 hours. This would release its bitterness. Wash it off with water once you are ready to cook it.

Keto Baked Stuffed Eggplant Recipe

How to Make Low Carb Bake Stuffed Eggplants

Preheat your oven to 375°F.

Slice the eggplant lengthwise without cutting all the way through, resembling an open deck of cards.

In a bowl, combine minced garlic, chopped parsley, olive oil, oregano, salt, and pepper. Mix well.



Generously brush the mixture onto each eggplant slice.

Season eggplant with olive oil

Insert slices of cheese and tomato between the eggplant cuts.

Stuff cheese and tomato inside eggplant

Place the stuffed eggplant on a baking tray and bake for about 30 minutes, or until the eggplant is tender. Cooking time may vary based on the size of the eggplant.

Once cooked, remove from the oven and serve on a plate. Enjoy!

Feel free to save this recipe by pinning this picture to your Pinterest board for later use!

Baked Stuffed Eggplant Cheese Tomato


Baked Stuffed Eggplant
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4.69 from 16 votes

Keto Baked Stuffed Eggplant with Cheese

A perfect side dish for dinner match with steak, this baked stuffed eggplant with cheese and tomato is superb.
Course Dinner, Lunch
Cuisine Ketogenic, Low Carb
Keyword keto baked stuffed eggplant, low carb eggplant cheese tomato
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 262kcal
Author Tanya K.


  • 1 medium eggplant
  • 2 garlic cloves
  • 1 tbsp parsley
  • 4 tbsp olive oil
  • 100 g cheddar cheese
  • 1 tomato
  • 1 tsp dried oregano
  • salt and pepper to taste


  • Slice the eggplant lengthwise, from bottom to stem but do not slice all the way through. The outcome should look like an open deck of cards.
  • Mince the garlic and parsley into fine bits. Transfer to a bowl. Drizzle with olive oil while seasoning with pepper, salt, and oregano.
  • Brush the finished mixture onto the eggplant slices. Make sure to cover each.
  • Cut the cheese and tomato into lean slices. Insert these between the eggplant.
  • Preheat your oven to 375°F and bake the stuffed eggplant for half an hour or so. Cooking time will depend on the size of the eggplant.
  • Remove from the oven once cooked. Enjoy on a plate!


Nutrition Facts
Keto Baked Stuffed Eggplant with Cheese
Amount Per Serving
Calories 262 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 7g35%
Cholesterol 26mg9%
Sodium 160mg7%
Potassium 360mg10%
Carbohydrates 9g3%
Fiber 4g16%
Sugar 5g6%
Protein 8g16%
Vitamin A 613IU12%
Vitamin C 8mg10%
Calcium 200mg20%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Do you leave the skin on eggplant when you bake it?

Yes, you can leave the skin on the eggplant when baking, as it helps retain its shape and adds texture. However, some prefer to peel it for a softer texture.

Is eggplant good for keto diet?

Yes, eggplant is keto-friendly as it is low in carbs and can be incorporated into various stir-fry and baked keto dishes.

How many net carbs are in eggplant?

Eggplant contains approximately 3 grams of net carbs per 100 grams. (*)

How to reheat stuffed eggplant

To reheat stuffed eggplant, place it in a preheated oven at 350°F (175°C) for 5-10 minutes or until heated through.

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