How to cook low-carb roasted eggplant pie

Preheat oven to 350 degrees Fahrenheit.

Get some eggplant. These were gigantic, so I only used one.

Cut the ends off of the eggplant.

Like so...

Slice the eggplant in half.

Slice it really thin.

Rub it with olive oil, salt, and pepper.

Roast it in the oven. I turned it halfway through.

All done roasting. You want it to be soft and have some color. It will shrink, too, as it gives off moisture.

In a shallow dish, place down about a quarter cup of tomato sauce. I am using Giada's tomato basil sauce.

Layer in a few eggplant slices.

Top with mozzarella or Italian cheese, some Italian seasoning, some crushed red pepper, a touch of garlic powder, and some Parmesan.

Then add another quarter cup of sauce.

Repeat. End with a layer of cheeses.

Throw into the still heated oven and bake for 15-20 minutes or until golden brown and bubbly on top.

Let cool before serving. I would have let this go longer, but this growin mama needs to eat.

Slice and serve! We turned this little pie into fourths and served it with a Caesar salad. Enjoy!