Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, keto eggplant parmesan. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Keto Eggplant Parmesan is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Keto Eggplant Parmesan is something which I’ve loved my whole life.
An easy recipe for keto eggplant Parmesan made with almond flour. This flavorful dish is baked in your oven. If you like eggplant, I am certain that you will consider this recipe a delicacy.
To get started with this recipe, we have to first prepare a few components. You can have keto eggplant parmesan using 12 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Keto Eggplant Parmesan:
- Take 1 whole fresh, Baked Eggplant (1 Whole - Medium)
- Prepare 0.75 container (1.8 cup) (63g) ea.), Tomato Sauce
- Make ready 1 tbsp, Organic Olive Oil
- Make ready 1 grams, Crushed Garlic
- Get 6 oz., Fresh Mozzarella
- Get 6 oz., Ricotta Cheese
- Take 3 medium, Organic Zucchini, Fresh
- Make ready 1 container (678 gs ea.), Simple Truth organic 4 Cheese Pasta Sauce
- Take 2 Tbsp, Salted Butter
- Prepare 2 ounce, Pecorino Romano
- Make ready 2 oz, Parmesan Cheese
- Prepare 0.75 Cup, chopped Red Onion
Our Low Carb Eggplant Parmesan can be served up as a main or side dish - it goes perfectly with Keto Garlic Butter Chicken! This Keto Eggplant Parmesan recipe is the the perfect comfort food that will satisfy the entire family while keeping you in ketosis!. Not only that but eggplants are also extremely nutritious - they're high in antioxidants, may help reduce heart disease, can promote lower. Juicy slices of eggplant are baked in a savory almond flour coating, then smothered in homemade tomato sauce and a duo of delicious cheeses.
Steps to make Keto Eggplant Parmesan:
- In large skillet, saute chopped onion, sliced eggplant, sliced zucchini in olive oil and butter until onions are translucent (about 15 minutes), then add garlic and saute for an additional minute.
- Add sauce and simmer on low heat for about 2 hours, mixing every 30 minutes or so.
- Layer large casserole dish first with half the sauce mixture, ricotta cheese, half the parmesan, romano and mozzarella cheese, then another layer of the sauce mixture, parmesan, romano and mozzarella cheese.
- Bake on 350 for 30-40 minutes until bubbling at the sides and cheese is slightly browned on top.
Whip up this low carb Eggplant Parmesan for the ultimate plant-based meal. Grease a sheet pan and set it aside. Eggplant (Brinjal) Parmesan is a delicious recipe created by Devialini, one of my readers. I tweaked the recipe a little by adding some cream to the beaten egg and dried Italian herbs to the Parmesan coating. Eggplant Parmesan makes a great snack or side dish.
So that’s going to wrap this up for this special food keto eggplant parmesan recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
