Eggplant Parmesan - Low Carb
4 medium eggplants, cut into 1/2-inch thick round slices
1/3 cup olive oil (more, if needed)
Sea salt, to taste
1 24-ounce jar pasta sauce (I used Rao's Arrabbiata Sauce)
12-ounces (about 3 cups) shredded mozzarella cheese (more, if desired)
5 to 6 slices provolone cheese, cut into fourths
1/2 cup shredded or shaved Parmesan cheese
Preheat oven to 425 degrees F. Brush both sides of eggplant slices with olive oil and place on a parchment lined baking sheet or in a single layer in a nonstick roasting pan. Season with salt, to taste. Bake for 15 minutes; turn slices over, brush with additional olive oil, and bake for an additional 10 minutes, or until tender when pierced with a fork. Set cooked eggplant aside.
Reduce oven to 400 degrees F. Spread about 1/2 cup of pasta sauce in the bottom of a 2 to 3 quart casserole dish. Place half of the eggplant slices on top of sauce (see note below). Top and spread each slice with a spoonful (about 1 tablespoon) of sauce. Top with half of the mozzarella cheese. Cut slices of provolone cheese in half, then half again to cut into fourths. Place 1/4 slice of provolone on top of each eggplant/mozzarella mound. Top with remaining half of eggplant slices. Spoon remaining pasta sauce on top of each eggplant stack. Top with remaining half of mozzarella cheese, then with final layer of Parmesan cheese. Bake for 20 to 30 minutes or until hot and bubbly. If desired, run under the broiler for a few minutes to brown cheese. Allow to sit for about 10 to 15 minutes before serving so cheese can set up.
*Note: If you have extra slices of cooked eggplant left, you can add an additional layer of eggplant and top with sauce, then end with Parmesan.