Low Carb Eggplant Parmesan
1 cup parmesan cheese
1 cup mozzarella cheese
Few leaves of fresh basil
Pre-heat oven to 375 degrees.
Start by peeling and slicing your eggplant pretty thin. I recommend slicing circles, rather than long pieces (similar to lasagna noodles) as it’s easier to serve.
Chop fresh basil that will be ready to sprinkle within the layers.
Have your cheese ready to go as well. For convenience, I purchased shredded mozzarella and shaved parmesan.
Prep your baking dish with a drizzle of olive oil and just begin by layering the eggplant, sauce, cheese, and basil. Layer, layer, layer! One thing about eggplant is that although it starts out kind of spongy, it actually cooks down to almost nothing, so don’t be afraid to pack your layers high, even if it seems like entirely too much for one baking dish!
Bake at 375 for about 45 minutes or until the sauce is bubbly.
I like to bake this early on a weekend morning, leave it sit all day and then reheat later. You can thank me later for this tip!
- 1 large eggplant
- 2 jars of marinara sauce
- 1 cup parmesan cheese
- 1 cup mozzarella cheese
- Few leaves of fresh basil
- Olive oil
- Pre-heat oven to 375 degrees.
- Peel and slice eggplant into thin pieces.
- Chop fresh basil.
- Prep your baking dish with a drizzle of olive oil.
- Layer the eggplant, sauce, cheese, and basil.
- Bake at 375 for about 45 minutes or until the sauce is bubbly.
More Low-Carb Recipes from More Than Kale: