Recipe for Low Carb Eggplant Parmesan

What you're going to need:
1 eggplant
1 cup parmesan cheese, shredded and divided
2 cups mozzarella cheese, shredded and divided
1/2 jar of pasta sauce (I use Silver Palate San Marzano pasta sauce)
italian seasoning
dried oregano
dried basil

Directions:
Preheat oven to 375 degrees.
Peel eggplant, if you wish, and cut into thin round slices.
Lightly grease a medium sized casserole dish and place half of the eggplant on the bottom.
Top with 1/2 cup of parmesan, 3/4 cup mozzarella and 3/4 cup of sauce, sprinkle with spices.
Repeat layers and again, sprinkle with spices.
Cover with aluminum foil and bake for 40 minutes or until eggplant is tender.
Uncover and top with the remaining 1/2 cup of mozzarella and once again, sprinkle with spices; bake for about 5 more minutes or until the cheese is melted. If you like the cheese bubbly and crispy place under broiler for a couple minutes but watch carefully;) 

Note:

I use only mozzarella because we can't get kosher parmesan cheese here and it comes out great;)

Most of my recipes serve 2 adults and a toddler so if you are feeding more adjust accordingly:)