Low Carb Vegetarian Eggplant Parmesan RecipeThis Baked Eeggplant Parmesan is a wonderful vegetarian dish and is almost like a meatless, noodle-less lasagna. Very yummy!  We like to serve with a side of baked zucchini coated in olive oil and low carb garlic bread.

Prep time: About 20 minutes
Bake time: 1.5 hours
Serves 8


  • 2 Medium to Large Eggplants
  • Olive Oil
  • 2 Large Eggs
  • 3/4 Cup of Italian Bread Crumbs or Crumbled Pork Rinds
  • 3 tablespoons Italian Seasoning
  • Salt & Pepper
  • 48 oz  Tomato or Pasta Sauce  (I like 1/2 smooth and 1/2 chunky)
  • 1 1/2 Cups of Shredded Mozzarella Cheese
  • 1/4 Cup of Shredded Parmesan Cheese



    1. Preheat oven to 375 degrees. Brush 2 baking sheets with oil. ( Put foil over baking sheets for easy cleanup ).  Set aside.  Peel eggplant and slice into 1/2 inch thick rounds.
    2. In wide, shallow bowl, whisk 2 eggs and 2 tablespoons of water. In another wide, shallow bowl, combine breadcrumbs, Italian seasoning, salt and pepper. ( If you have finely shredded parmesan cheese you can also add it ).
    3. Dip eggplant slices in egg mixture and dredge in breadcrumb mixture to coat both sides. Place on baking sheets.
    4. Bake eggplant until golden brown on bottom for 20 – 25 minutes.  Flip slices, sprinkle with parmesan cheese and bake again for 20 – 25 additional minutes.
    5. In a 9 x 13 baking dish, spread 2 cups of sauce along bottom of dish. ( Add a dash of Italian seasoning to the sauce ). Arrange half the eggplant over sauce. Cover with 2 more cups of sauce and then 1/2 cup of mozzarella cheese. Repeat with another layer of sauce, eggplant and mozzarella cheese. Finish the top with a sprinkle of parmesan cheese.
    6. Bake 20 – 25 minutes until sauce is bubbling and cheese is melted.  Let stand 5 minutes before serving