Low-Carb Eggplant Parmesan with Mozzarella

Ingredients

• 1 large eggplant (~500g), sliced
• 1 cup low-carb marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 2 tablespoons olive oil (for frying)
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F. Slice the eggplant into even rounds and season both sides lightly with salt. Let sit 10 minutes, then blot moisture with paper towels.
2. Brush or lightly pan-fry the eggplant slices with olive oil over medium heat for 2–3 minutes per side, until slightly softened and lightly browned.
3. Spread a thin layer of low-carb marinara in a baking dish. Add a layer of eggplant, then mozzarella, Parmesan, and more marinara.
4. Repeat the layers until all eggplant is used, finishing with mozzarella and Parmesan on top.
5. Bake uncovered for 20–25 minutes, until the cheese is melted and bubbling. Broil 1–2 minutes at the end if you want a browned top.
6. Let rest 5–10 minutes before serving so the layers hold together.

Nutrition per serving

Calories, macros, and macro split are approximate per 1 serving (about 485g). Net carbs = total carbs minus fiber.

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