My Creamy Baked Parmesan Eggplant has been a favorite in our house for many years. It is a glorious way to bring eggplant to your dinner table in all its creamy goodness. Believe it or not, this is one of my son’s favorite side dishes.

He actually asks for seconds and thirds when I make it. This mom always gauges the success of my recipes based on how well my family enjoys them and this one is a huge hit.

When my son and husband ask why I hadn’t shared this recipe here with you guys I really didn’t have an answer. So, I realized it was time, past time really, to bring this Creamy Baked Parmesan Eggplant to the blog.

Veggie or Fruit?

Eggplant may look a bit strange or seem a little scary to work with if you’ve never tried it but trust me it is a very tasty addition to any meal.

It is easy to work with and it is relatively low in carbs coming in at roughly 2.3 net carbs per one cup serving, or 4.8 total carbs if you don’t subtract fiber.

Although I have always thought of eggplant as a vegetable, after some research I found out it is actually a fruit.Can you imagine taking a bite out of an eggplant like we do apples? Yeah, me either!

The typical eggplant you will find in most grocery stores, and the one I use in this recipe is the standard eggplant that is oblong and a deep purple color.

However, there are many more varieties out there you can explore. Here is a great blog post I ran across that talks about 10 different types of eggplant. This same blogger has a post on how to store your eggplant from the same blogger that I found helpful.

This recipe is a great starting point if you haven’t cooked with or eaten eggplant before. Creamy Baked Eggplant is a simple side dish which can be assembled in about 15 minutes and then baked to perfection in a 350-degree oven for 40 to 45 minutes.

The eggplant has a soft and smooth texture after it is roasted in that creamy white sauce.

Creamy Baked Parmesan Eggplant is on our table at least a couple few times a month. Lately, I have found eggplant on sale at Aldi for .99 each, which is a great price.

I am looking forward to Spring and Summer this year as I have plans to grown a couple eggplant varieties in our container garden. I think it will be amazing to go out and pick a fresh eggplant for dinner.

Have you tried eggplant?  If so what is your favorite way to prepare it? I would love to hear about your recipes in the comments below! We also love our eggplant sliced and roasted in the oven and topped with a little cheese.

I may share that recipe here soon, so make sure you sign up using your email if you would like to get all my new recipes as they come out.

Also, stay tuned for some new series of meal planning and freezer cooking!!

Yield: Serves 4-5

Creamy Baked Parmesan Eggplant || Low Carb & THM

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

A delicious eggplant side dish that is creamy, savory, and so rich. This recipe is great for those wanting to try eggplant for the the first time.

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Ingredients

• 1 large Eggplant
• 1 block of cream cheese
• 1 1/4 cups of chicken broth
• 1 teaspoon garlic
• 1 teaspoon onion powder
• 1/4 cup of Parmesan
• An Addition 1/4 cup of Parmesan for topping, optional

Instructions

1. Wash and dry your eggplant then slice it into slices about 1/4 inches thick. Sprinkle each slice with a small amount of salt and let the slices sit for 10 minutes. This will draw out any excess water and bitterness.
2. After the eggplant has sat for 10 minutes you will see the water beaded up on the top of the slices. Use a clean paper towel to dry each slice off and brush off any excess salt. Sit aside and prepare the sauce.
3. Next add your cream cheese, chicken stock, garlic powder, onion powder, and 1/4 cup of the Parmesan to a blender or food processor and mix until smooth and lump free.
4. Then add a little of the cream cheese mixture to the bottom of the baking dish and add a even layer of eggplant slices. Once all layers are assembled press down slightly on eggplant making sure that all slices have some of the cream sauce over them.
5. Top the first layer with a little of the cream cheese mixture and add another layer of eggplant.
6. Continue layering the eggplant and finish the layers with the last of the cream cheese mixture and top with the 1/4 cup of Parmesan Cheese.
7. Bake in a preheated 350 degree oven for 40 to 45 minutes until the eggplant is soft and bubbling. The top will be be golden brown.
   Serve warm.

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Keri Bucci

I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!