Low Carb Eggplant Parmesan with Zoodles

Course Main Course
Prep Time 30 minutes
Cook Time 1 hour
Author Kroll's Korner


  • 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


  1. Salt both sides of the eggplant and let drain in colander for about 30 minutes.
  2. After the 30 minutes, brush off the excess salt.
  3. Preheat over to 375 degrees F.
  4. 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.
  5. 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.
  6. 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 :)
  7. Bake for 25 minutes, or until cheese is bubbly and brown. Serve with zoodles and topped with parmesan and parsley if desired. Enjoy!