Wyatt’s Eggplant Casserole: The Low Carb Version

Classic souther comfort food, this copycat of the famous Wyatt's Eggplant Casserole recipe has under 5 carbs per serving. Cheesy and good, it makes a fabulous meatless main dish or side dish.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Author Marye


  • 1 lb eggplant peeled and cubed
  • 1 1/2 cups hemp hearts divided use
  • 1/2 cup heavy cream
  • 1/4 cup water
  • 1/4 cup melted butter
  • 1/4 cup finely chopped onions
  • 1/4 cup finely chopped green peppers
  • 1/4 cup finely chopped celery
  • 1 egg slightly beaten
  • 1 tablespoon finely chopped pimiento
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1/4 teaspoon sage
  • 2 cups grated mild cheddar cheese divided


  • Soak the eggplant in salted water in the refrigerator for several hours.
  • Put 1 cup of hemp hearts in a bowl.
  • Stir in the cream and water.
  • Set aside.
  • Drain and rinse the eggplant.
  • Add the eggplant to a pan of boiling water.
  • Cover, turn down the heat, and simmer until the eggplant is very tender, about 15 minutes.
  • Drain well, and press with a paper towel to remove as much moisture as possible.
  • Set aside.
  • Melt the butter in a saute pan and add the onions, green peppers, and celery.
  • Saute until nearly tender.
  • Add the eggplant into the pan and saute along with the vegetables about 3 more minutes.
  • Remove from heat.
  • Add the eggplant mixture to the hemp hearts mixture.
  • Add in the pimento.
  • Stir gently to blend.
  • Whisk the salt, pepper, and sage into the egg.
  • Pour over the eggplant -hemp heart mixture.
  • Stir in 1 cup of the cheese and blend all of the ingredients together gently.
  • Preheat the oven to 350F.
  • Grease an 9-inch x 9-inch casserole dish.
  • Spoon the eggplant mixture into the dish.
  • Top with the remaining hemp hearts and the remaining cheese.
  • Cook for 30 minutes, or until the cheese is melted and the eggplant is firm.