Low-Carb Eggplant Parm

60 mins
Serves 1
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Directions

  1. 1Slice two eggplants very thin.
  2. 2Slice two eggplants very thin.
  3. 3Slice two eggplants very thin.
  4. 4Lay the eggplant slices on a baking sheet.
  5. 5Lay the eggplant slices on a baking sheet.
  6. 6Lay the eggplant slices on a baking sheet.
  7. 7Spray both sides of the eggplant slices with olive oil.
  8. 8Spray both sides of the eggplant slices with olive oil.
  9. 9Spray both sides of the eggplant slices with olive oil.
  10. 10Season the eggplant slices with oregano, Italian seasoning, garlic powder, salt, and pepper.
  11. 11Season the eggplant slices with oregano, Italian seasoning, garlic powder, salt, and pepper.
  12. 12Season the eggplant slices with oregano, Italian seasoning, garlic powder, salt, and pepper.
  13. 13Preheat the oven to 350 degrees F (175 C).
  14. 14Preheat the oven to 350 degrees F (175 C).
  15. 15Preheat the oven to 350 degrees F (175 C).
  16. 16Bake the eggplant for about 20 to 30 minutes, until softened.
  17. 17Bake the eggplant for about 20 to 30 minutes, until softened.
  18. 18Bake the eggplant for about 20 to 30 minutes, until softened.
  19. 19Grab a round baking dish and start layering with eggplant as the base layer, picking the thickest pieces.
  20. 20Grab a round baking dish and start layering with eggplant as the base layer, picking the thickest pieces.
  21. 21Grab a round baking dish and start layering with eggplant as the base layer, picking the thickest pieces.
  22. 22Add a thin layer of Rao sauce over the eggplant.
  23. 23Add a thin layer of Rao sauce over the eggplant.
  24. 24Add a thin layer of Rao sauce over the eggplant.
  25. 25Add a layer of mozzarella cheese.
  26. 26Add a layer of mozzarella cheese.
  27. 27Add a layer of mozzarella cheese.
  28. 28Repeat the layers until there is no room to add another layer.
  29. 29Repeat the layers until there is no room to add another layer.
  30. 30Repeat the layers until there is no room to add another layer.
  31. 31For the top layer, use mozzarella and parmesan cheese.
  32. 32For the top layer, use mozzarella and parmesan cheese.
  33. 33For the top layer, use mozzarella and parmesan cheese.
  34. 34Put the eggplant parm back in the oven at 350 degrees F (175 C) for another 20 to 30 minutes until bubbly, melted, and aromatic.
  35. 35Put the eggplant parm back in the oven at 350 degrees F (175 C) for another 20 to 30 minutes until bubbly, melted, and aromatic.
  36. 36Put 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
  • 2 eggplants
  • 2 eggplants
  • olive oil
  • olive oil
  • olive oil
  • oregano
  • oregano
  • oregano
  • Italian seasoning
  • Italian seasoning
  • Italian seasoning
  • garlic powder
  • garlic powder
  • garlic powder
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • Rao sauce
  • Rao sauce
  • Rao sauce
  • mozzarella
  • mozzarella
  • mozzarella
  • parmesan cheese
  • parmesan cheese
  • 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.