Baked Eggplant Parmesan without Breadcrumbs
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Ingredients
1 large eggplant
1 cup marinara sauce (sugar-free)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
Salt and pepper to taste
Olive oil spray or 1 tablespoon olive oil
Fresh basil leaves for garnish (optional) 
Instructions
1. Preheat the oven to 375°F (190°C).
2. Slice the eggplant into 1/4-inch thick rounds. If desired, sprinkle salt on both sides of the slices and let them sit for 10 minutes to draw out excess moisture and bitterness. Rinse under cold water and pat dry.
3. In a large baking dish, spread a thin layer of marinara sauce on the bottom.
4. Arrange a layer of eggplant slices over the marinara sauce, slightly overlapping them if needed.
5. Sprinkle half of the shredded mozzarella and half of the grated Parmesan cheese over the eggplant layer.
6. Season with half of the oregano, basil, garlic powder, salt, and pepper.
7. Repeat the layering process with another layer of eggplant, marinara sauce, mozzarella, Parmesan, and seasonings.
8. Finish with a final layer of marinara sauce and top with the remaining mozzarella and Parmesan cheese.
9. Lightly spray the top with olive oil to promote browning.
10. Cover the baking dish with foil and bake for 20 minutes.
11. Remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is bubbly and golden brown.
12. Allow the dish to cool for a few minutes before serving. Garnish with fresh basil leaves if desired.
Serve this delicious Baked Eggplant Parmesan as a satisfying dinner that is low in carbs and sugar, perfect for a diabetic-friendly meal. Enjoy your culinary creation!
