Low Carb Eggplant (Aubergine) Parmesan

READY IN: 55mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
  • 1
    cup parmesan cheese, shredded and divided
  • 2
    cups mozzarella cheese, shredded and divided
  • 1 12
    cups no-added-sugar low carb spaghetti sauce (I use Hunt's no added sugar Italian baking sauce, in a can) or 1 1/2 cups marinara sauce (I use Hunt's no added sugar Italian baking sauce, in a can)
  • italian seasoning
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DIRECTIONS

  • Preheat oven to 375 degrees.
  • Peel eggplant, if you wish, and cut into 1/4 inch thick round slices.
  • Lightly grease a medium sized casserole dish and place half of the eggplant on the bottom.
  • Top with 1/2 cup of parmesan, 3/4 cup mozzarella and 3/4 cup of sauce, sprinkle with spices.
  • Repeat layers and again, sprinkle with spices.
  • Cover with aluminum foil and bake for 40 minutes or until eggplant is tender.
  • Uncover and top with the remaining 1/2 cup of mozzarella and once again, sprinkle with spices; bake for about 5 more minutes or until the cheese is melted.
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