Low-Carb Cheesy Eggplant Parmesan

READY IN: 1hr 20mins




  • Perheat oven to 425 degrees F. Cover large cookie sheets with non-stick aluminum foil.
  • Slice eggplants into 1/4" slices. I like to use a home meat slicer for uniform, beautiful slices.
  • In a bowl, beat the eggs until incorporated along with the mixed Italian herbs and pepper.
  • Lay out the eggplant on the cookie sheets.
  • Using a basting brush, paint the slices with the egg mixture.
  • Sprinkle a generous amount of the shredded Parmesan cheese over the top of the eggplant slices.
  • Cook the slices at 425 degrees F for 20-30 minutes until brown on top, with the Parmesan cheese melted.
  • Meanwhile, brown the hot Italian sausage in a skillet.
  • Lower the oven temperature to 350 degrees F once the eggplant slices have finished cooking.
  • Spray a 9X13 oven safe casserole dish with a cooking spray or olive oil. Put a small amount of sauce on the bottom, then layer some of the eggplant slices over the sauces creating the first layer.
  • Next, add some more sauce over the eggplant, spread some of the sausage next, then add some ricotta cheese. Add another layer of eggplant and repeat until you use it all up.
  • Top with a final layer of eggplant, then the mozzerella cheese.
  • Bake at 350 degrees F for 20 minutes to heat the casserole and melt the cheese.
  • Let sit for about 5 minutes to set up, slice and serve. Great as a leftover as well.