Description

Garlic Parmesan Grilled Eggplant is a flavorful, low-carb side dish that’s perfect for keto and gluten-free diets. Tender eggplant slices are seasoned and grilled, then topped with a savory garlic-Parmesan mixture.

Ingredients

Units Scale

2 medium eggplants, sliced into 1/2-inch rounds
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
3 cloves garlic, minced
1/2 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley (optional, for garnish)

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Instructions

Preheat grill to medium-high heat.
Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
Grill the eggplant slices for 3-4 minutes on each side until tender and grill marks appear.
In a small bowl, mix the minced garlic and Parmesan cheese.
Sprinkle the garlic-Parmesan mixture over the grilled eggplant slices and grill for an additional 1-2 minutes until the cheese is melted and slightly golden.
Remove from grill, garnish with parsley if using, and serve warm.

Notes

Use a grill pan if an outdoor grill is not available.
Adjust garlic and Parmesan to taste preferences.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Serving Size: 1/4 of recipe
Calories: 130
Sugar: 3g
Sodium: 310mg
Fat: 10g
Saturated Fat: 2.5g
Unsaturated Fat: 6.5g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 3g
Protein: 5g
Cholesterol: 5mg