Keto (low-carb) eggplant gratin

Prep Notes

Oh my God!  This is so delish!  Had to go off my usual raw food diet this is so good!


4 servings - to change serving size, go to url at the bottom of the recipe


  • 30 oz. eggplant
  • 2 yellow onions
  • 2 tbsp butter or olive oil, for frying
  • 513 oz. feta cheese
  • 1 tbsp dried mint
  • 13 cup fresh parsley, finely chopped
  • 4 oz. shredded cheese (I used asiago-parmesan, Romano)
  • ¾ cup heavy whipping cream
  • salt and pepper


  1. Slice the eggplants into 1/2 inch thick (1cm) slices.
  2. Apply olive oil and salt with a brush on both sides and place on parchment paper on a baking tray. Bake in oven at 400°F (200°C) until golden.
  3. In the meantime, slice the onion thinly, with a food processor or mandoline.
  4. Sauté the onion in a medium frying pan over medium heat until softened, about 5-7 minutes. Season with salt and pepper.
  5. Place a layer of baked eggplant slices a baking pan, then half of the onions, mint, parsley and 2/3 of the feta cheese.
  6. Add a final layer of eggplant and the rest of the onion.
  7. Finish with additional feta cheese and grated cheese on top.
  8. Pour the cream over the eggplant, cheese, onion, herbs. Place the baking dish in the oven at 450°F (220°C) for 30 minutes until the gratin is golden color and the cream is bubbly.


Garnish with parsley for a festive presentation!


Liberal low carb

Per serving

Net carbs: 12 % (14 g)

Fiber: 8 g
Fat: 74 % (38 g)
Protein: 14 % (16 g)
kcal: 480
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