Baked Stuffed Eggplant

Baked Eggplant with Cheese

Course Dinner, Lunch
Cuisine Ketogenic, Low Carb
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Team


  • 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.
    Season eggplant with olive oil
  • Cut the cheese and tomato into lean slices. Insert these between the eggplant.
    Stuff cheese and tomato inside 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!
    Baked Stuffed Eggplant Recipe


Macros (per serving): Calories: 263– Fat: 22.7 g – Net carbs: 4.8 g (total carbs: 10.1g, fiber: 5.3g) – Protein: 7.9g