30+ Flavor-Packed Sunday Diabetic Eggplant Recipes You’ll Love

When it comes to planning Sunday meals, finding dishes that are not only delicious but also diabetic-friendly can feel like a challenge.

Eggplant, a versatile and nutrient-rich vegetable, offers a perfect solution. Packed with fiber, vitamins, and antioxidants, eggplant is a low-carb hero that can be transformed into an array of mouthwatering dishes.

From hearty stews to crisp salads, eggplant adapts beautifully to different cuisines and cooking methods, making it ideal for your Sunday table.

In this roundup, we bring you 30+ Sunday Diabetic Eggplant Recipes that cater to various tastes and dietary preferences.

Whether you’re in the mood for something grilled, baked, or stewed, these recipes ensure you can enjoy flavorful meals while keeping your blood sugar levels in check.

Perfect for family gatherings or a quiet evening at home, these dishes make healthy eating a pleasure, not a compromise.

30+ Flavor-Packed Sunday Diabetic Eggplant Recipes You’ll Love

Eggplant proves to be a star ingredient when creating meals that are both satisfying and diabetic-friendly.

Its ability to absorb flavors while staying low in carbs makes it an excellent choice for Sunday dinners.

With this collection of 30+ recipes, you’ll never run out of ideas to make the most of this versatile vegetable.

Whether you’re experimenting with globally inspired dishes, indulging in comfort foods with a healthy twist, or seeking quick and easy recipes for busy weekends, these eggplant dishes have something for everyone.

So, gather your ingredients, embrace the creativity, and turn your Sunday into a celebration of wholesome and delicious eating.

Baked Eggplant Parmesan Casserole

This Baked Eggplant Parmesan Casserole offers a healthy twist to the classic Italian dish, perfect for diabetics. With low-carb ingredients and no frying, this recipe is both guilt-free and delicious. It’s ideal for a comforting Sunday family dinner, offering the classic savory flavors of Parmesan and marinara without spiking blood sugar levels.

Ingredients:

• 2 medium eggplants, sliced into ¼-inch rounds
• 1 cup almond flour
• 2 large eggs, beaten
• 2 cups low-sodium marinara sauce
• 1 cup shredded part-skim mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• Salt and pepper to taste
• Olive oil spray

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Sprinkle the eggplant slices with salt and let them sit for 20 minutes to release excess moisture. Rinse and pat dry.
3. Prepare two bowls: one with almond flour mixed with Italian seasoning and garlic powder, and the other with beaten eggs.
4. Dip each eggplant slice into the egg, then coat with the almond flour mixture. Place on a baking sheet sprayed with olive oil.
5. Bake for 20 minutes, flipping halfway through.
6. In a casserole dish, layer marinara sauce, baked eggplant slices, mozzarella, and Parmesan cheese. Repeat until all ingredients are used, ending with a cheese layer.
7. Bake for 25 minutes or until bubbly and golden on top.
8. Let cool for 5 minutes before serving.

This casserole is proof that healthy eating can be flavorful and satisfying. Serve it with a fresh green salad or steamed vegetables for a complete diabetic-friendly Sunday meal that the whole family will love.

Spiced Eggplant and Lentil Stew

This Spiced Eggplant and Lentil Stew combines the hearty textures of lentils with tender eggplant in a flavorful, diabetic-friendly dish. Perfect for a cozy Sunday, this stew is rich in fiber and plant-based protein, helping to maintain stable blood sugar levels while satisfying comfort food cravings.

Ingredients:

• 1 large eggplant, cubed
• 1 cup dry green or brown lentils, rinsed
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tsp cumin powder
• 1 tsp smoked paprika
• ½ tsp turmeric
• 1 can (14 oz) diced tomatoes, no salt added
• 2 cups low-sodium vegetable broth
• 1 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onions and garlic until fragrant.
2. Add the cubed eggplant, stirring to coat with the oil. Cook for 5 minutes until slightly softened.
3. Stir in cumin, smoked paprika, and turmeric, and cook for 1 minute to toast the spices.
4. Add the lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce to a simmer.
5. Cover and cook for 25-30 minutes, stirring occasionally, until the lentils and eggplant are tender.
6. Adjust seasoning with salt and pepper, if needed. Garnish with fresh cilantro before serving.

This stew is not only hearty and delicious but also supports stable blood sugar levels. Pair it with a side of quinoa or a small portion of whole-grain bread for a balanced diabetic-friendly meal to enjoy on a Sunday.

Grilled Eggplant and Chickpea Salad

For a lighter Sunday option, this Grilled Eggplant and Chickpea Salad is a refreshing and nutrient-dense dish. Grilled eggplant adds a smoky flavor, while chickpeas bring protein and fiber, making this salad a diabetic-friendly choice that’s quick and easy to prepare.

Ingredients:

• 2 medium eggplants, sliced lengthwise
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• 2 cups baby spinach
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Brush the eggplant slices with olive oil and sprinkle with smoked paprika, salt, and pepper.
2. Heat a grill pan or outdoor grill over medium heat. Grill the eggplant for 3-4 minutes per side, until soft and slightly charred.
3. In a large bowl, combine chickpeas, cherry tomatoes, red onion, and baby spinach.
4. Chop the grilled eggplant into bite-sized pieces and add to the salad.
5. Drizzle with lemon juice and toss to combine. Adjust seasoning as needed.

This salad is a refreshing addition to your Sunday meals, offering a blend of textures and flavors. It’s perfect as a standalone meal or as a side dish, ensuring your Sunday dining is both delicious and diabetes-conscious.

Eggplant and Zucchini Ratatouille

This Eggplant and Zucchini Ratatouille is a French-inspired dish bursting with flavors from fresh vegetables and aromatic herbs. Perfect for a leisurely Sunday meal, it’s a low-carb, diabetic-friendly option that’s rich in antioxidants and fiber. The slow-cooked combination of eggplant, zucchini, tomatoes, and bell peppers creates a comforting and satisfying dish.

Ingredients:

• 1 large eggplant, cubed
• 1 zucchini, sliced into rounds
• 1 red bell pepper, diced
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 2 cups diced tomatoes (fresh or canned, no salt added)
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat 1 tbsp of olive oil in a large skillet over medium heat. Sauté the eggplant for 5 minutes, then remove and set aside.
2. Add the remaining olive oil to the skillet and cook the onion, garlic, and bell pepper for 3-4 minutes until softened.
3. Stir in the zucchini and cook for another 3 minutes.
4. Return the eggplant to the skillet, then add the diced tomatoes, thyme, and basil. Season with salt and pepper.
5. Reduce the heat to low, cover, and simmer for 20-25 minutes, stirring occasionally.
6. Garnish with fresh parsley and serve warm.

This ratatouille is a versatile dish that can be served as a main or side. Pair it with grilled chicken or fish for a complete diabetic-friendly Sunday dinner. Its vibrant flavors and hearty texture make it a family favorite.

Low-Carb Eggplant Lasagna

This Low-Carb Eggplant Lasagna is a delightful alternative to traditional lasagna, perfect for a Sunday dinner. By using eggplant slices instead of pasta, it keeps the carbs low while delivering the cheesy, comforting layers everyone loves. It’s a diabetes-conscious recipe that doesn’t compromise on flavor.

Ingredients:

• 2 large eggplants, sliced lengthwise into ¼-inch thick slices
• 1 lb lean ground turkey or chicken
• 2 cups low-sodium marinara sauce
• 1 cup ricotta cheese
• 1½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 1 tsp Italian seasoning
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly salt the eggplant slices and let them sit for 15 minutes. Pat dry with a paper towel.
2. Heat olive oil in a skillet and cook the ground turkey until browned. Add marinara sauce and Italian seasoning. Simmer for 5 minutes.
3. In a bowl, mix ricotta cheese, Parmesan cheese, and the egg.
4. Spread a small amount of meat sauce in the bottom of a baking dish. Layer with eggplant slices, ricotta mixture, meat sauce, and shredded mozzarella. Repeat layers, ending with mozzarella on top.
5. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes until bubbly and golden.
6. Let rest for 10 minutes before serving.

This low-carb lasagna is a hearty and satisfying meal that’s diabetic-friendly and packed with flavor. Serve it with a simple side salad to make your Sunday dinner complete.

Eggplant and Chickpea Curry

This Eggplant and Chickpea Curry is a flavorful, diabetic-friendly dish that’s perfect for a cozy Sunday. Packed with spices and wholesome ingredients, this curry is high in fiber and plant-based protein, helping to keep blood sugar levels stable while satisfying your taste buds.

Ingredients:

• 1 large eggplant, cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 can (14 oz) coconut milk (light)
• 1 cup diced tomatoes (fresh or canned, no salt added)
• 1 tbsp curry powder
• 1 tsp ground cumin
• ½ tsp turmeric
• 1 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Sauté the onion, garlic, and ginger until fragrant.
2. Add the eggplant cubes and cook for 5-7 minutes until softened.
3. Stir in curry powder, cumin, and turmeric, cooking for 1 minute to toast the spices.
4. Add chickpeas, diced tomatoes, and coconut milk. Stir well and bring to a simmer.
5. Cover and cook for 20 minutes, stirring occasionally, until the eggplant is tender and the flavors are combined.
6. Garnish with fresh cilantro before serving.

This curry is a warm, comforting meal that pairs well with a side of cauliflower rice or a small portion of brown rice. It’s a diabetic-friendly Sunday dish that’s both nutritious and delicious, leaving you feeling satisfied and balanced.

Stuffed Eggplant with Quinoa and Vegetables

This Stuffed Eggplant with Quinoa and Vegetables is a visually stunning and nutritious dish that’s perfect for a diabetic-friendly Sunday meal. Eggplant halves serve as a natural bowl, stuffed with a delicious blend of quinoa, fresh vegetables, and flavorful seasonings. High in fiber and low in carbs, this meal is satisfying, wholesome, and ideal for maintaining balanced blood sugar levels.

Ingredients:

• 2 medium eggplants, halved lengthwise
• 1 cup cooked quinoa
• 1 small zucchini, diced
• 1 bell pepper, diced
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 cup cherry tomatoes, halved
• 1 tsp oregano
• 1 tbsp olive oil
• ¼ cup shredded mozzarella cheese (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Scoop out the flesh of the eggplants, leaving about ½ inch of the shell intact. Chop the scooped-out flesh and set aside.
2. Brush the eggplant shells with olive oil, sprinkle with salt, and bake for 15 minutes.
3. Heat olive oil in a skillet and sauté the onion, garlic, and bell pepper until softened. Add the chopped eggplant flesh, zucchini, and cherry tomatoes, cooking for another 5 minutes.
4. Stir in cooked quinoa and season with oregano, salt, and pepper.
5. Remove the eggplant shells from the oven and fill them with the quinoa mixture. Sprinkle with mozzarella cheese if desired.
6. Bake for another 20 minutes until the eggplants are tender and the filling is heated through.

This stuffed eggplant recipe is a show-stopping centerpiece for your Sunday dinner. Pair it with a fresh side salad for a complete, diabetes-conscious meal that’s as delightful to eat as it is to serve.

Eggplant and Spinach Stir-Fry

For a quick and light Sunday option, this Eggplant and Spinach Stir-Fry combines tender eggplant with fresh spinach and Asian-inspired flavors. Packed with nutrients, low in carbs, and bursting with taste, this recipe is perfect for a diabetic-friendly meal that’s ready in under 30 minutes.

Ingredients:

• 1 large eggplant, cubed
• 4 cups fresh spinach
• 1 small onion, sliced
• 2 garlic cloves, minced
• 1 tbsp low-sodium soy sauce
• 1 tsp sesame oil
• 1 tbsp olive oil
• ½ tsp crushed red pepper flakes (optional)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the onion and garlic, sautéing until fragrant.
2. Add the cubed eggplant, cooking for 8-10 minutes until tender, stirring frequently.
3. Stir in the spinach and cook until wilted, about 2-3 minutes.
4. Drizzle with soy sauce and sesame oil, tossing to coat evenly. Add red pepper flakes if desired.
5. Adjust seasoning with salt and pepper before serving.

This stir-fry is a simple yet flavorful dish that pairs well with grilled chicken, tofu, or a small portion of brown rice. Its quick preparation and fresh ingredients make it an excellent choice for a healthy Sunday dinner that supports blood sugar management.

Eggplant and Turkey Meatball Skillet

This Eggplant and Turkey Meatball Skillet is a one-pan wonder perfect for a hearty Sunday meal. Tender eggplant and flavorful turkey meatballs simmered in a rich tomato sauce create a protein-packed, diabetic-friendly dish. It’s comforting, satisfying, and easy to prepare, making it ideal for a relaxing evening with loved ones.

Ingredients:
For the Meatballs:

• 1 lb ground turkey
• 1 egg
• ¼ cup almond flour
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt and pepper to taste

For the Skillet:

• 1 large eggplant, cubed
• 1 can (14 oz) diced tomatoes, no salt added
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp oregano
• Fresh basil for garnish

Instructions:

1. In a bowl, mix ground turkey, egg, almond flour, garlic powder, Italian seasoning, salt, and pepper. Form into small meatballs.
2. Heat olive oil in a large skillet over medium heat. Cook the meatballs until browned on all sides, about 8 minutes. Remove and set aside.
3. In the same skillet, sauté the onion and garlic until fragrant. Add the cubed eggplant and cook for 5-7 minutes until softened.
4. Stir in diced tomatoes, paprika, and oregano. Return the meatballs to the skillet and simmer for 10-15 minutes, until the meatballs are cooked through and the flavors meld.
5. Garnish with fresh basil before serving.

This skillet meal is a comforting and flavorful choice for a Sunday dinner. Pair it with a side of cauliflower rice or roasted vegetables for a balanced and diabetes-conscious meal that everyone will enjoy.

Grilled Eggplant Caprese Stack

This Grilled Eggplant Caprese Stack is a low-carb, diabetic-friendly twist on the classic Caprese salad. Combining tender grilled eggplant slices with fresh mozzarella, ripe tomatoes, and basil, it delivers a burst of Italian-inspired flavors in every bite. Perfect as a light Sunday dinner, this dish is both elegant and easy to prepare.

Ingredients:

• 2 medium eggplants, sliced into ½-inch rounds
• 2 large tomatoes, sliced
• 8 oz fresh mozzarella, sliced
• Fresh basil leaves
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat a grill or grill pan over medium heat. Brush eggplant slices with olive oil and season with salt and pepper.
2. Grill eggplant slices for 3-4 minutes per side until tender and grill marks appear.
3. Assemble the stacks by layering a slice of eggplant, tomato, mozzarella, and a basil leaf. Repeat the layers until all ingredients are used.
4. Drizzle with balsamic vinegar and serve warm or at room temperature.

This Grilled Eggplant Caprese Stack is a refreshing and satisfying dish that’s ideal for a Sunday meal. Serve it as a light entrée or alongside grilled chicken or fish for a complete, diabetes-conscious dinner.

Eggplant and Lentil Stew

This Eggplant and Lentil Stew is a hearty, comforting dish packed with plant-based protein, fiber, and flavor. Perfect for a cozy Sunday dinner, it’s low on carbs and rich in nutrients, making it an excellent choice for those managing diabetes while enjoying a delicious and fulfilling meal.

Ingredients:

• 1 large eggplant, cubed
• 1 cup dried lentils, rinsed and drained
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes, no salt added
• 4 cups low-sodium vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened.
2. Add cubed eggplant and cook for 5-7 minutes until slightly tender.
3. Stir in lentils, diced tomatoes, cumin, and paprika. Pour in vegetable broth and bring to a boil.
4. Reduce heat to low, cover, and simmer for 25-30 minutes until lentils and eggplant are tender.
5. Adjust seasoning with salt and pepper, and garnish with fresh cilantro before serving.

This stew is a perfect one-pot meal that warms the soul and satisfies the palate. Serve it with a side of whole-grain bread or a small portion of quinoa for a balanced, diabetes-friendly Sunday dinner.

Baked Eggplant Parmesan

This Baked Eggplant Parmesan offers all the classic flavors of the traditional dish but with a healthier, diabetes-friendly twist. By baking instead of frying, it’s lower in carbs and calories while retaining the cheesy, savory layers that make it so comforting. It’s an excellent choice for a family Sunday dinner.

Ingredients:

• 2 large eggplants, sliced into ½-inch rounds
• 1½ cups marinara sauce, no sugar added
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 cup almond flour
• 2 large eggs, beaten
• 1 tsp Italian seasoning
• Olive oil spray

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Dip eggplant slices in beaten eggs, then coat in almond flour mixed with Italian seasoning.
3. Place the slices on the baking sheet and spray lightly with olive oil. Bake for 20 minutes, flipping halfway through, until golden and tender.
4. In a baking dish, layer marinara sauce, baked eggplant slices, mozzarella, and Parmesan. Repeat layers, ending with cheese on top.
5. Bake for 20-25 minutes until bubbly and golden. Let rest for 5 minutes before serving.

This Baked Eggplant Parmesan is a guilt-free indulgence that’s perfect for a hearty Sunday dinner. Serve it with a crisp green salad for a balanced and diabetes-conscious meal that the whole family will love.

Eggplant and Chickpea Curry

This Eggplant and Chickpea Curry is a flavorful, diabetes-friendly recipe that combines tender eggplant with protein-rich chickpeas in a spiced coconut curry sauce. Packed with fiber and plant-based protein, it’s a warm and satisfying dish perfect for a Sunday meal. This curry is easy to prepare and pairs wonderfully with cauliflower rice or whole-grain naan for a balanced dinner.

Ingredients:

• 1 large eggplant, diced
• 1 cup canned chickpeas, drained and rinsed
• 1 can (14 oz) unsweetened coconut milk
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onion, garlic, and ginger, sautéing until fragrant.
2. Add diced eggplant and cook for 8-10 minutes until softened.
3. Stir in curry powder, turmeric, and cumin, cooking for 1 minute to toast the spices.
4. Add chickpeas and coconut milk, stirring to combine. Simmer for 10-15 minutes until the flavors meld and the eggplant is tender.
5. Season with salt and pepper, garnish with fresh cilantro, and serve warm.

This Eggplant and Chickpea Curry is a comforting, nutrient-rich option for Sunday dinners. The creamy curry sauce and aromatic spices make it a standout dish that’s both satisfying and diabetes-conscious.

Eggplant Lasagna with Ricotta and Spinach

This Eggplant Lasagna with Ricotta and Spinach is a low-carb, gluten-free alternative to traditional lasagna. Instead of pasta, thinly sliced eggplant layers are used, making it ideal for those managing diabetes. Filled with creamy ricotta, spinach, and a rich marinara sauce, it’s a hearty dish that’s perfect for a comforting Sunday dinner.

Ingredients:

• 2 large eggplants, thinly sliced lengthwise
• 2 cups ricotta cheese
• 2 cups fresh spinach, chopped
• 1½ cups marinara sauce, no sugar added
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 large egg
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Lightly salt the eggplant slices and let them sit for 15 minutes to remove excess moisture. Pat dry with a paper towel.
2. In a bowl, mix ricotta, spinach, egg, Italian seasoning, salt, and pepper.
3. Spread a thin layer of marinara sauce on the bottom of a baking dish. Layer eggplant slices, ricotta mixture, and marinara sauce, repeating until all ingredients are used.
4. Top with shredded mozzarella and Parmesan.
5. Bake for 30-35 minutes until bubbly and golden. Let cool for 10 minutes before serving.

This Eggplant Lasagna is a delicious, diabetes-friendly take on a classic comfort food. It’s rich, flavorful, and satisfying, making it a perfect centerpiece for Sunday gatherings.

Roasted Eggplant and Bell Pepper Salad

This Roasted Eggplant and Bell Pepper Salad is a vibrant and healthy option for a light Sunday dinner. Featuring roasted eggplant, sweet bell peppers, and a tangy lemon dressing, this salad is both refreshing and nutrient-dense. It’s an excellent choice for those looking for a diabetic-friendly, plant-based meal packed with flavor and texture.

Ingredients:

• 1 large eggplant, cubed
• 2 bell peppers, sliced
• 1 red onion, sliced
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• Juice of 1 lemon
• 1 tbsp fresh parsley, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Toss eggplant, bell peppers, and onion with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread evenly on a baking sheet.
2. Roast for 20-25 minutes, turning halfway through, until vegetables are tender and slightly charred.
3. In a bowl, whisk together lemon juice, olive oil, and a pinch of salt for the dressing.
4. Toss the roasted vegetables with the dressing and sprinkle with fresh parsley. Serve warm or at room temperature.

This Roasted Eggplant and Bell Pepper Salad is a vibrant addition to your Sunday meal lineup. Light yet satisfying, it’s perfect on its own or as a side dish to complement grilled proteins. Its refreshing flavors and nutritional benefits make it a winner for diabetic-friendly dining.

Note: More recipes are coming soon!