Healthy Baked Eggplant Parmesan Stacks, a keto, low-carb appetizer that is bursting with fantastic flavours. A lot lighter than the classic eggplant parmesan, but as delicious.
Preheat the oven at 200 degrees Celsius (390 Fahreneheit).
Slice the eggplants, and spread them over 2 baking trays.
Season lightly with salt and pepper, and brush some olive oil over.
Bake for 20 minutes or until golden and tender.
Spread a thin layer of tomato sauce over the bottom of a baking dish, arrange one layer of eggplant slices, top with tomato sauce and parmesan, then another layer of eggplant slices until you finish them all up.
Make sure you end with tomato sauce and cheese on top.
Bake for a further 20 minutes until the eggplant stacks are tender, and the cheese is melted.
Garnish with fresh parsley or basil.