Keto Eggplant and Courgette Parmesan Bake

ngredients:

• 1 large eggplant, sliced into 1/4-inch rounds
• 2 medium courgettes (zucchini), sliced into 1/4-inch rounds
• 2 cups marinara sauce (look for a low-carb or homemade version)
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil (or 1 tablespoon dried basil)
• 1/4 cup chopped fresh parsley (or 1 tablespoon dried parsley)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• Olive oil, for brushing

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Prepare the vegetables:
   • Brush the eggplant and courgette slices with olive oil on both sides.
   • Place them in a single layer on a baking sheet. You may need to do this in batches.
   • Bake for about 15-20 minutes, flipping halfway through, until they are tender and slightly golden.
3. Prepare the baking dish:
   • In a medium bowl, mix the marinara sauce with garlic powder, onion powder, salt, and pepper.
4. Assemble the bake:
   • Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
   • Layer half of the eggplant and courgette slices over the sauce.
   • Spread half of the remaining marinara sauce over the vegetables.
   • Sprinkle with half of the mozzarella cheese and Parmesan cheese.
   • Repeat the layers with the remaining eggplant, courgette, marinara sauce, and cheese.
5. Bake:
   • Cover the dish with foil and bake for 20 minutes.
   • Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
6. Garnish and serve:
   • Let the dish cool for a few minutes before serving.
   • Garnish with chopped fresh basil and parsley, if desired.