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Eggplant Gratin with Herbs and Creme Fraiche | Low Carb | Keto

Updated: May 2, 2018

Happy Valentine's Day! There's nothing more romantic and heart warming than Italian food. There are so many Italian dishes to prepare that are comforting, good for the soul and great to share with your loved ones. Eggplant is one of my favorite ingredients when cooking Italian cuisine. Eggplant can be bought any time of year at your grocery. Of course summer fresh from the garden is the best. During the winter months, eggplant purchased from the produce section will still produce a fantastic dish.

This Eggplant Gratin is absolutely delicious. It is made with fresh herbs and a combination of red and creamy white sauces. It's quite easy to prepare but do leave yourself some time to prep the eggplant. Enjoy!

Eggplant Gratin with Herbs and Creme Fraiche low carb keto
Eggplant Gratin with Herbs and Creme Fraiche | Low Carb | Keto

Eggplant Gratin with Herbs and Creme Fraiche

Recipe adapted from: Winslow & Co


2 medium to large eggplant, sliced 1/2″ thick

1 quart simple tomato sauce

3 Tbs. minced chives

3 Tbs. minced parsley

1 Tbs. thyme leaves

12 oz. creme fraiche or heavy cream

4 oz parmesan cheese, grated

salt & pepper

olive oil

1/3 cup mozzarella cheese (optional)

Note: you can substitute dry herbs (I used just a few sprinkles of dried Italian herbs and some fresh parsley)


Preheat oven to 375. Season eggplant slices with salt and pepper. Brush lightly with olive oil. Heat a large skillet or griddle pan over med-high heat and fry eggplant slices in batches until golden on both sides. Set aside while you prepare the creme fraiche. Place creme fraiche or cream in a small saucepan and bring to a simmer over medium heat. Reduce to about 1 cup, then stir in half of the grated parmesan and all of the chopped herbs. Season with a pinch of salt and pepper and set aside. Oil a 9″ casserole or gratin pan and place eggplant inside in a single layer. Cover with a thin layer of simple tomato sauce and a sprinkle of parmesan and mozzarella cheese. Make two more layers of eggplant and sauce, covering the top with tomato sauce. Ladle over the reduced creme fraiche or cream and sprinkle on a final layer of parmesan cheese. Bake uncovered until browned and bubbling, about 25-30 minutes. Let rest briefly before serving. Also delicious at room temperature.

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