How do you make a nutritious, low carb, grain free and clean eating snack? This simple recipe for low carb eggplant parmesan bites will be sure to please.

They can be made ahead of time and served as part of a snack tray to accompany drinks, or as an appetiser. These would even be fantastic as a vegetable side dish for a main course. Serve with garlic yoghurt dip or homemade mayonnaise.

A plate of baked eggplant with melted parmesan

Grilled Eggplant With Parmesan 

Eggplant or aubergine? I have been writing my recipes for so long now for my American audience, I am starting to forget which terms I used at home.

Whichever name you call this vegetable, it is pretty versatile because it absorbs flavours easily. Buy when in it’s season and cheap. And at only 6g total carbs (3g net) per 100g, it’s a nice change for a snack. In addition, the melted cheese, herbs and parmesan create a crunchy texture too.

Some readers find when they cook eggplant it goes too soft or soggy. I cook it until it has a very slight crunch in the middle. When the eggplant slices go back in the oven with the topping, that last little blast of heat is just enough to cook the eggplant all the way through, but without the risk of becoming too soft.

Low carb eggplant parmesan bites for a quick and easy snack. Nutritious & tasty for a snack tray or an appetiser. Click to Tweet

Low carb eggplant parmesan bites are an easy snack to make, and you could even get your children to sprinkle their own herbs or spices on their slices. You could even treat these like mini pizza bases? I used rosemary, parsley and thyme, but other flavours you might like to try are ::

  • lemon and rosemary
  • garlic and sundried tomatoes
  • chilli flakes
  • pepperoni pieces and olives

A plate of baked eggplant with melted parmesan

Fried 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.
5 from 1 vote
Print Rate
Course: Dinner, Lunch, Snacks, Vegetables
Cuisine: Gluten Free, Grain free, LCHF, Low Carb, No Sugars, Wheat Free
Keyword: Low-carb eggplant
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 10
Calories: 72kcal
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  • 1 eggplant/aubergine sliced
  • +/- salt and pepper to taste
  • 1 eggs - medium lightly beaten

Herb and cheese crust

  • 25 g almond meal/flour
  • 1 tbsp dried herbs of choice I used rosemary and thyme
  • 50 g shredded/grated cheese
  • 25 g parmesan cheese


  • 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: 72kcalCarbohydrates: 5gProtein: 3.9gFat: 4.5gFiber: 2.4gSugar: 2.6g

Low carb eggplant parmesan bites on a white plate

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Recipe Rating


  1. These worked out great for a potluck I went to last week, I made the lemon and rosemary–used the long Chinese eggplant sliced for more but-sized portions. Awesome for vegetarian & gluten free!

    1. That should say “bite-sized”!! Damn smartphone!

  2. Hi I see alot of your stuff listed on my fitness pal but can’t seem to find this ?? Any ideas

    1. The recipe calls for 1 eggplant/aubergine which made 10 slices. This may vary depending on the size of eggplant you have used. How many you wish to enjoy is up to you (go for it). 🙂

  3. Sharon Driver says:

    Love most of your recipes, but I felt there should only be 1/8 cup pecan flour and perhaps some butter melted to bind it more. Love the eggplant.

  4. I don’t care for eggplant but had a bunch of zucchini that needed to be used. SO good!

  5. I just made these. Or a version thereof anyway!! I mixed a spoonful of basil pesto in with the cheeses & almond meal and topped with bits of sundried tomato. Yum!!!!

  6. do the eggplant slices have to be salted first to get the excess out or not necessary with this recipe.

  7. Does anyone make this a meal and what do they put with it, if so

  8. I noticed that in several instances when looking at the nutrition label information for a recipe, it gives the carbohydrates etc. per serving but does not indicate what a serving is. For instance these egg plant bites. How many equal a serving for that amount of carbs? Or approximately? Ditto for the zucchini recipe. I think they’re called zucchini fritters or something like that. What is the serving? One, two, or four ounces, or what? That information is very important for low-carb people especially diabetics. I am diabetic and I need to know how many or how much weight wise equals that amount of carbs especially since I need to eat very low-carb.

    1. Great question – for all my recipes, they state how many servings it will produce. For example these low-carb eggplant parmesan bites shows that it “serves 10”, so a serving is 1/10th of the entire recipe. I can’t say how many slices because everyone will cut things smaller or bigger and eggplants will vary in size. You can also dial up how many servings you would like to make, the nutrition per serving remains the same.

  9. This was good, because of the toppings. The eggplant slices were very dry and tough, except for a few that were thicker, even though none of them browned. It would be helpful if you included how thick to slice the eggplant and how long to bake.

  10. This was lovely. I used Italian Herb mix instead and a small pinch of French herbs just to experiment. So cheesey, so tasty. Didn’t use any sauce to eat with them with rather I fried some Australian Pork hicory smoked bacon, then mixed my homemade tomato chilli chutney into the bacon. The smoky bacon with the grilled cheese flavour on the eggplant was perfect. Great way to use eggplant. Thankyou Libby!

  11. 5 stars
    Would these keep well for a car trip? Or are they better served warm from the oven?

  12. Made this tonight. I cooked them under the grill. Used rosemary, thyme, oregano and basil. Turned out beaut. Served with salad and a sour cream dressing.

  13. I made this today. Very good. I will definitely make again.

  14. 5 stars
    Hands down the best eggplant side dish I’ve made- low carb or not! The cheese herb mixture smelled so good! I had it with a little of my homemade marinara sauce.

  15. Dikkie dik says:

    5 stars
    Parmesan is (by it’s very definition) not vegetarian -.-

    1. 5 stars
      Parmesan is vegetarian (it does not contain meat) but it is not vegan (cheese contains an animal product).