Low-Carb Eggplant Parm
Directions
- 1Slice two eggplants very thin.
- 2Lay the eggplant slices on a baking sheet.
- 3Spray both sides of the eggplant slices with olive oil.
- 4Season the eggplant slices with oregano, Italian seasoning, garlic powder, salt, and pepper.
- 5Preheat the oven to 350 degrees F (175 C).
- 6Bake the eggplant for about 20 to 30 minutes, until softened.
- 7Grab a round baking dish and start layering with eggplant as the base layer, picking the thickest pieces.
- 8Add a thin layer of Rao sauce over the eggplant.
- 9Add a layer of mozzarella cheese.
- 10Repeat the layers until there is no room to add another layer.
- 11For the top layer, use mozzarella and parmesan cheese.
- 12Put the eggplant parm back in the oven at 350 degrees F (175 C) for another 20 to 30 minutes until bubbly, melted, and aromatic.
Ingredients
- 2 eggplants
- olive oil
- oregano
- Italian seasoning
- garlic powder
- salt
- pepper
- Rao sauce
- mozzarella
- parmesan cheese
Equipment
baking sheetovenround baking dish
Tips
- Slicing the eggplants very thin makes all the difference for even cooking and best layers.
- You can add as much sauce and cheese as you want.
- For the top layer, use both mozzarella and parmesan cheese for a golden finish.
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