Beat the eggs well in another wide bowl, stirring in ½ teaspoon of the salt and some grinds of pepper. Set a wide colander on a plate, to drain the battered strips before frying. Tumble five …
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Dredge the eggplant slices in a thin layer or coconut flour, then dip in the egg, and press into the breadcrumb mixture. Roast. Once the eggplant is breaded, roast in the oven until soft and slightly golden. Assemble low carb eggplant parmesan layers. Spread marinara sauce on the bottom of the baking dish.
Brush the bottom and sides of the baking dish with about 2 tablespoons of the olive oil. Lay the onion rounds in the bottom in one layer, with the garlic cloves scattered among them, and drizzle over them the remaining 2 tablespoons olive oil. Lay the eggplant slices over the onions in an even layer, overlapping a bit if necessary.
Slice the eggplants crosswise into ½-inch- thick rounds. Lightly salt the slices on both sides, using about a tablespoon in all, and layer them in the colander, set in a bowl or the sink.
Assemble low carb eggplant parmesan layers. Spread marinara sauce on the bottom of the baking dish. Arrange eggplant slices in a single layer and top with more marinara and mozzarella slices. Repeat with a second single layer of eggplant, marinara, and mozzarella slices. Bake. Your healthy eggplant parmesan is done when the cheese is melted.