Low Carb Eggplant Parmesan with Zoodles

Course Main Course
Prep Time 30 minutes
Cook Time 1 hour
Author Tawnie Kroll


  • 1 eggplant sliced into 1/2 inch thick slices
  • 2 Tbsp. salt
  • 3 eggs
  • 1/2 cup 2% milk
  • 6 Tbsp. vegetable oil for pan frying
  • 1.5 cups breadcrumbs gluten free optional
  • 1 jar of marinara of your choice
  • 1 cup shredded mozzarella
  • 3-4 zucchini for zoodles see recipe links above for directions


  • Salt both sides of the eggplant and let drain in colander for about 30 minutes.
  • After the 30 minutes, brush off the excess salt.
  • Preheat over to 375 degrees F.
  • In 2 shallow plates or containers, add breadcrumbs to one and whisk the eggs and milk in another. Dip both sides of the eggplant into the milk/egg mixture and then coat the eggplant in the breadcrumbs. Place on a paper plate or wax paper until the rest of the eggplant slices are coated.
  • Heat a skillet over medium heat and add 1 Tbsp. vegetable oil. Once the skillet is warm, start to lightly pan fry the eggplant. You can fit in 2 at a time, flipping the eggplant over every 2 minutes, or until they become a golden brown color. Repeat with remaining eggplant, and add in vegetable oil each time.
  • In a large casserole dish add 1 cup of marinara on the bottom and spread evenly. Gently place the eggplant slices in the dish, you might have to layer a couple of them. Dollop each eggplant with more marinara and sprinkle the mozzarella cheese over the tops. Layer with more cheese if needed :)
  • Bake for 25 minutes, or until cheese is bubbly and brown. Serve with zoodles and topped with parmesan and parsley if desired. Enjoy!