Begin by preheating your oven to 400°F (200°C). While it warms up, take the eggplants and slice them into rounds, about half an inch thick. As you slice, you might notice the delightful, vibrant colors. Now, sprinkle salt on the slices and let them sit for about 30 minutes. This process helps draw out excess moisture and bitterness, ensuring they cook perfectly.

After the eggplants have sat, rinse them off under cool water. Pat them dry with a kitchen towel. The goal here is to remove the salt and moisture, ensuring your dish isn’t watery. With dry eggplants, you’ll get that tasty crunch that adds to the overall texture.

Take a large baking sheet and lightly brush it with olive oil. Next, arrange your eggplant slices in a single layer. Brush the top of each slice with additional olive oil. This can be a fun moment; you'll start to see those beautiful golden browns forming as they bake!

Place the baking sheet into your preheated oven and let the eggplants bake for about 25 minutes. At the halfway mark, flip the slices. You want them tender and lightly browned, achieving that ideal texture.

While the eggplants are baking, prepare the assembly. In a rectangular baking dish, layer the marinara sauce, spreading a thin layer at the bottom. Place a layer of baked eggplants followed by a sprinkle of almond meal, mozzarella, garlic powder, and some fresh basil. Repeat these layers until you reach the top. Finish with a generous layer of mozzarella and a sprinkle of Parmesan.

Once you’ve stacked it all up, place the dish back in the oven at 400°F (200°C) and bake for another 20-25 minutes. You’ll know it’s done when the top is bubbly and golden brown. At this point, your kitchen will start smelling heavenly, and anticipation builds for that first bite!

Once baked to perfection, remove your low carb eggplant parmesan from the oven. Allow it to rest for about 10 minutes before slicing. This wait-time is crucial; it helps the flavors settle and your layers hold together when served.