Low Carb Eggplant Parmesan Bites

Low-carb eggplant parmesan bites are perfect as a snack, appetiser or even a full meal depending on how many you choose to serve. Choose your favourite cheese to top them.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 10
Total Carbs: 5g
Fibre: 2.4g


Herb and cheese crust


  • Place the sliced eggplants on an oiled baking tray, sprinkle each slice with salt and pepper.
  • Grill (medium) or bake 180C/350F until browned.
  • While the eggplants are baking, mix all the herb and cheese crust ingredients in a small bowl.
  • Remove from the oven and turn each slice over and sprinkle with more salt and pepper.
  • Grill until just turning browned and cooked. I like my eggplant to be slightly firm as they can easily turn incredibly soft if cooked for too long and more difficult to hold.
  • Remove from the oven.
  • Brush the top of each eggplant slice with the beaten egg.
  • Sprinkle with the herb and cheese crust then place back in the oven/grill until the cheese is just melted and beginning to brown.
  • Serve with sour cream, salted yoghurt or garlic mayonnaise as a side sauce.
Calories: 72kcal | Carbohydrates: 5g | Protein: 3.9g | Fat: 4.5g | Fiber: 2.4g | Sugar: 2.6g