I know I’ve previously printed an egglplant parmesan sandwich, but that’s not low carb at all. In fact, that’s probably completely off limits right now for a number of reasons. Many of the low carb recipes become unhealthy for other reasons— deep fried is not healthy, even if it is low carb. This one combines a low carb recipe with a low fat recipe for the best of both worlds.

Eggplant Parmesan

1 eggplant, sliced
3 eggs, beaten
Parmesan cheese (start with a half cup, but you may have to increase)
soy flour (about a half cup)
2 jars marinara sauce (just try to find one without sugar, or make your own)
mozzarella cheese, grated
salt and pepper

Slice eggplant. (This next step is vital— do not skip, or your eggplant may taste bitter.) Lightly salt each of the pieces of eggplant. Layer in a colander. Place a plate on top of the top layer. Put something heavy (I use a full bag of flour) on the plate. Let the eggplant sit for about 30 minutes. Rinse the eggplant well.

Preheat the oven to 400°F. Line baking sheet with foil. Spray foil with nonstick cooking spray.

Prepare three plates, one with beaten eggs, one with soy flour, one with parmesan cheese. Dip the eggplant slices in the beaten eggs, then in the soy flour, then in the eggs again, then in the parmesan cheese. Place on cooking sheets. Bake 30 minutes, turning eggplant over after 20 minutes, until golden brown and cooked through.

Spray 9×13 pan with nonstick spray. Starting with a thin layer of marinara, layer sauce, eggplant, sauce (again) and mozarella. You can use a square pan, but you will need to repeat layers.

Sprinkle Parmesan on top and bake for 20 minutes, or until eggplant is piping hot and sauce is bubbly.