Eggplant Parmesan with Marinara and Mozzarella Baked Eggplant with Cheese and Tomato Sauce

Preheat the oven to 200°C. Line a baking sheet with parchment paper.

Slice the eggplant crosswise into 1-cm-thick rounds. Season both sides with 1/2 tsp salt and let sit for 10 minutes to draw out moisture. Pat dry with paper towels.

In a shallow bowl, mix together the almond flour, 30g parmesan, oregano, remaining 1/2 tsp salt, and black pepper. In another bowl, beat the eggs.

Dip each eggplant round into the egg, then coat with the almond flour mixture. Place on the prepared baking sheet. Drizzle with 30 ml olive oil.

Bake the eggplant for 15 minutes, flip, and bake another 10 minutes until golden and crispy.

While the eggplant bakes, heat the remaining 30 ml olive oil in a skillet over medium heat. Slice the zucchini into half-moons and cook for 4–5 minutes until softened. Add the cherry tomatoes and cook 2 minutes more. Set aside.

In a small baking dish, spread a thin layer of marinara. Arrange half the baked eggplant slices, top with half the mozzarella (torn into pieces), half the remaining parmesan, and half the cooked vegetables. Repeat layers, finishing with mozzarella and parmesan.

Bake for 15–20 minutes until the cheese is melted and bubbly. Garnish with torn basil leaves before serving.