Eggplant Parmesan that's gluten free, vegetarian, and low carb. This is so delightfully delicious that you will make it over and over again!
- 1 Tablespoon Olive Oil
- 1 Eggplant
- 1 cup Marinara Sauce
- 1 cup Mozzarella cheese
- 1/2 cup Parmesan Cheese
- 10-15 Fresh Basil Leaves
Preheat the oven to 200 C/400 F
Slice the eggplant into 1 cm round slices. Brush them with the olive oil.
Place the eggplant slices on a baking dish. Bake for 15 minutes on one side. Flip and bake for another 10 minutes on the other side.
In a flat dish, spread a 1/3 of the marinara sauce onto the eggplant.
Then, place another layer of eggplant slices on the marinara sauce. Top it with a Tablespoon of marinara sauce and shredded mozzarella cheese.
Sandwich it with another eggplant slice. Top with rest of the mozzarella cheese.
Sprinkle the Parmesan cheese on top.
Bake for 15 minutes at 180 C/356 F.
Broil for 10 minutes until the cheese is slightly brown.
Take out of the oven, top with shredded basil leaves and serve.
Calories: 207kcal | Carbohydrates: 11g | Protein: 13g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 699mg | Potassium: 498mg | Fiber: 4g | Sugar: 7g | Vitamin A: 630IU | Vitamin C: 6.8mg | Calcium: 308mg | Iron: 1.1mg