Eggplant and Spinach Gratin with Parmesan

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Layers of roasted eggplant and sautéed spinach baked in a Parmesan cream sauce, creating a hearty and low-carb vegetarian keto side or main. This mediterranean-inspired keto (vegetarian) ready in about 55 minutes pairs medium eggplants, fresh spinach, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (12 ratings) Prep: 15 min Cook: 40 min Serves 6 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Arrange 2 sliced medium eggplants (1/4-inch rounds) on baking sheets, brush with 2 tbsp olive oil, and sprinkle with 1 tsp salt and 1/2 tsp black pepper. Roast for 20 minutes, flipping halfway, until golden and tender.
  2. Step 2: While eggplant roasts, heat remaining 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant. Add 6 cups fresh spinach and cook, stirring frequently, until wilted and liquid evaporates, about 5 minutes. Season with 1/2 tsp salt and 1/2 tsp black pepper.
  3. Step 3: In a mixing bowl, combine 1 cup heavy cream, 3/4 cup grated Parmesan cheese, and 1/4 tsp freshly grated nutmeg.
  4. Step 4: In a greased 9x13 inch baking dish, layer half the roasted eggplant slices, then all the sautéed spinach, and top with remaining eggplant slices. Pour the cream and Parmesan mixture evenly over the top.
  5. Step 5: Bake uncovered for 20 minutes until the top is bubbly and golden brown. Let cool 5 minutes before serving to set.

Frequently asked questions

How long does Eggplant and Spinach Gratin with Parmesan take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Eggplant and Spinach Gratin with Parmesan?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium eggplants from drying out.

Can I substitute ingredients in Eggplant and Spinach Gratin with Parmesan?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Eggplant and Spinach Gratin with Parmesan for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Eggplant and Spinach Gratin with Parmesan keto?

Yes — this recipe is tagged keto, vegetarian, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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