Here’s how to bake your own low-carb dinner with eggplant. Start out by preheating the oven to 425 degrees. Then, line 2 baking sheets with parchment paper. Slice the eggplants into 1/2-thick round slices. Make sure they are all the same size so that they bake at the same rate. After you slice them, put them aside. Whisk the eggs in a bowl.
This cheesy eggplant parmesan casserole is a perfect vegetarian dinner. It's both low carb and keto friendly! Preheat oven to 400 degrees. Slice the eggplant into ¼ inch slices. Line a cutting board with paper towels and lay out the eggplant then sprinkle with seas salt.
Slice the eggplant into long pieces. If you have time, sprinkle the eggplant with salt and let it rest for 15 minutes. After the 15 minutes, press a paper towel against the eggplant to remove any excess moisture. Cover 2 baking sheets with foil and spray with cooking spray. Place the eggplant in a single layer on the baking sheets.
Here are the basic steps: You start by slicing the eggplant and roasting the slices in a hot oven. Next, you layer the eggplant slices, the marinara sauce, and the mozzarella in a baking dish. Bake the casserole until golden and bubbly, about 15 minutes in a 425°F oven. Leftovers are really good, so it's not a bad idea to double the recipe.