Eggplant Parmesan with Zucchini Noodles

This intermediate-level recipe features roasted eggplant layered with marinara, Parmesan, and mozzarella, served over sautéed zucchini noodles for a low-carb delight.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 375°F (190°C).

Step 2

Wash produce. Cut eggplant into 1/2 inch rounds. Halve the tomatoes. Spiralize the zucchini into noodles

Step 3

Brush eggplant slices with olive oil and season with garlic powder, salt, and pepper. Arrange on a baking sheet.

Step 4

Roast for 15 minutes until tender.

Step 5

Layer roasted eggplant with marinara, Parmesan, and mozzarella in a baking dish.

Step 6

Bake for 10 minutes until cheese is melted and bubbly.

Step 7

While eggplant bakes, sauté zucchini noodles until warm.

Step 8

Serve the eggplant Parmesan over warm zucchini noodles.