Prep the eggplant: Slice eggplant into 1/2-inch rounds and lay them on a sheet pan. Sprinkle both sides with the kosher salt.
Let sit 30 minutes to draw out water. Pat very dry with paper towels. This step keeps your layers from turning soggy.
2 medium eggplants, 1 tbsp kosher salt
Heat the oven: Preheat to 425°F (220°C).
Line two sheet pans with parchment and lightly oil them.
Make the breading: In a shallow dish, mix almond flour, half the Parmesan, garlic powder, Italian seasoning, black pepper, and red pepper flakes.
1 cup finely ground almond flour, 1 cup grated Parmesan cheese, 1 tsp garlic powder, 1 tsp Italian seasoning, 1/2 tsp black pepper, 1/4 tsp red pepper flakes
Make the egg wash: In another dish, whisk the eggs and heavy cream until smooth.
2 large eggs, 2 tbsp heavy cream
Bread the slices: Dip each eggplant round in the egg wash, let excess drip off, then press into the almond-Parmesan mix to coat both sides. Place on the prepared sheet pans.
Oil and bake: Brush or drizzle the tops lightly with olive oil. Bake for 20–25 minutes, flipping halfway, until golden and crisp on the edges.
3 tbsp Olive Oil
Lower the oven: Reduce oven temperature to 375°F (190°C).
Lightly oil a 9x13-inch baking dish.
Assemble the layers: Spread a thin layer of marinara in the dish. Add a layer of crispy eggplant, then spoon more marinara over the top. Sprinkle with mozzarella and some of the remaining Parmesan.
Repeat layers until everything is used, finishing with cheese.
2 cups low-carb marinara sauce (look for no added sugar), 2 cups shredded mozzarella
Bake to melt and brown: Bake 20–25 minutes until the cheese is bubbly and lightly browned. For extra color, broil on high for 1–2 minutes at the end, watching closely.
Rest and serve: Let the dish rest 10 minutes so it sets. Garnish with torn fresh basil.
Slice and serve hot.
1 handful Fresh basil
