1/2 cup Parmesan
1 medium eggplant
¾ jar low carb tomato basil sauce (Rao’s)
8 oz mozzarella
8 Fresh basil leaves
Slice eggplant lengthwise in 1/4 inch slices. Lightly salt the slices with sea salt, coating both sides. Next place the slices in a colander and let sit for 20 minutes. This will allow the eggplant to “purge” itself of the “bitter waters” that can cause a bitter taste and cause the eggplant to soak up too much oil. You will notice a brownish liquid seeping from the eggplants, this is normal. After 20 minutes thoroughly rinse the slices and let dry on a paper towel.
While the oil is heating up, lightly season the slices with garlic powder. Fry the eggplant in olive oil until golden brown or lightly crispy, to your taste.
In a bowl, mix together the eggs and the Parmesan.
In an oven-safe casserole or pie dish begin layering the casserole. First coat the bottom with a light layer of the tomato basil sauce. Next add a layer of eggplant (leaving some left over). Then add half of your mozzarella. After this, pour the egg and Parmesan mixture over the previous layers. Finish off with another layer of eggplant, another layer of the tomato basil sauce, and a final layer of mozzarella. Top with chopped basil and generous amounts of fresh, grated Parmesan.
Bake in an oven at 400 degrees for 20 minutes, until it is brown and bubbling.