Aubergine Parmigiana

We’re still amazed and overjoyed that you still eat Italian food on a Low Carb High Fat diet.This simple Italian recipe is perfect for the LCHF Lifestyle.It’s quick and easy to make and celebrates Italian cheeses at their best.

Serves 2


  • 2 aubergines, thinly sliced 
  • 1 onion, finely diced 
  • 1 tin tomatoes 
  • 2 garlic cloves, crushed 
  • 1 teaspoon dried oregano 
  • 2 balls mozzarella, sliced 
  • 100g Parmesan, grated 
  • 2 tablespoons olive oil 
  • salt and pepper 


  1. Preheat the oven to 180 degrees. 
  1. Place the aubergine slices in a colander in the sink, sprinkle with salt and leave to drain. 
  1. Meanwhile gently fry the onions in olive oil. When they are golden and translucent add the tin of tomatoes, garlic and oregano and simmer gently to thicken. 
  1. Dry the aubergine, wiping off all the salt with kitchen paper. In a hot, dry frying pan or griddle cook the slices for 30 seconds on each side or until slightly browned. 
  1. Coat the bottom of a baking dish with a little tomato sauce, layer with aubergine, another layer of sauce, slices of mozzarella and repeat with aubergine, sauce and mozzarella. 
  1. Cover the final layer of sauce with the Parmesan this time, instead of mozzarella. 
  1. Bake in the oven for 30 minutes and serve with salad. 

Tips: Aubergine is the classic, but you can try this with other veg too like courgettes.

Per serving this recipe contains 50g fat, 42.4g protein and 10.2g carbs.

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