Easy Beefy Stuffed Eggplant Parmesan - Foxy Folksy (2024)

This stuffed Eggplant Parmesan is so good! Filled with beefy goodness and chunky tomatoes in marinara sauce. Topped with Parmesan cheese that turns golden and crunchy after baking. A delightful meal for those who are in a low-carb or keto diet.

We planted some vegetables and herbs a few months ago. Now it is time to reap what we sow. Aside from a non-stop supply of cherry tomatoes and okra, I am now able to harvest some eggplants as well!

I planted them from seeds and the packet said they are supposed to be the long slender variety. But all of them are petite and plump. Really tasty and sweet, though so I cannot complain. And they make the perfect stuffed eggplant boats.

After the Easter feast and treats, you might be feeling guilty from all those sweets and chocolates you were stuffing your face with. Well, I am...but only a bit! I do miss those traditional chocolate Easter bunnies I get from co-workers and friends while we were in Germany. The biggest one comes from Armin, of course! We do have a very different Easter tradition here in the Philippines. More rice cakes than chocolates. But Armin and I kept our tradition, minus the bunny shapes.

This low-carb baked eggplant Parmesan would be a good start to find your way back to eating healthy. It can also be a vegetarian dish by simply ditching the ground beef in the recipe. It is also quite easy to make and super delicious!

Armin who didn't like aubergine that much finished four pieces, easily, in one sitting. Although, he claims that is because Philippine eggplants taste so much better than the ones he knows. To this, I have to agree. They are more sweet-tasting and has a stronger flavor and the textures are also very different once cooked. Well, you have to try it to understand what I mean.

But of course, this recipe still works wonderfully with any eggplant from anywhere in the world.

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