A favorite low-carb eggplant parm recipe, easier than traditional preparation because it doesn't require breading each piece of eggplant. It's inspired by Alison Roman's recipe but simplified with jarred sauce and classic ingredients.
1. Preheat oven to 450°F. Slice eggplants into 1/2 inch wide rounds and place on a baking sheet. Sprinkle with salt and pepper on both sides and drizzle (or spray) both sides with olive oil. Bake for 15-20 minutes per side, flipping halfway through (30-40 minutes total). The eggplant should be brown on both sides as if it was pan-fried (ensure it's nicely browned and tender, time may vary depending on your oven).
2. In a pan over medium heat, toast the breadcrumbs in olive oil with a pinch of salt until they are golden brown, stirring constantly.
3. In a glass dish or Dutch oven, layer marinara, eggplant, Parmesan, basil, and breadcrumbs. Repeat until all eggplant is used. Top with mozzarella.
4. Bake at 450°F for 30 minutes, then broil the top for approximately 2 minutes until golden brown and bubbly. Enjoy!
