I have a breaded version of Keto Eggplant Parmesan, but this light version has no breading at all. Easier to make, the eggplant flavor really shines!.
Serves 6.
Ingredients:
- 1 large standard eggplant
- 2 Tbsp olive oil
- 3 c marinara sauce
- 8 oz shredded Mozzarella cheese
- 3 oz grated Parmesan cheese
Directions:
- Preheat oven to 400 degrees F.
- Peel the eggplant in vertical stripes. Cut crosswise in third-inch slices.
- Place eggplant slices on large baking sheet(s) in a single layer. Brush tops and bottoms with the olive oil.
- Bake the eggplant slices for 10 minutes, or until tender but firm. Remove from oven, but leave oven on.
- Spread a cup of marinara sauce in the bottom of an 11 x 7 x 2 inch baking dish or similar.
- Add half of the eggplant slices in an even layer.
- Add half of the Mozzarella.
- Sprinkle half of the Parmesan on top.
- Add another cup of sauce and the remaining eggplant.
- Pour over the rest of the sauce and sprinkle with the remaining, Mozzarella and Parmesan cheese.
- Bake at 400 degrees F for 20 minutes. Serve hot or warm with a green salad.