Hi, I’m Laura. Today, I’m gonna show you how to prepare keto eggplant parmesan recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Keto Eggplant Parmesan Recipe
Keto Eggplant Parmesan is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Keto Eggplant Parmesan is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook keto eggplant parmesan using 12 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Keto Eggplant Parmesan:
- Prepare 1 whole fresh, Baked Eggplant (1 Whole - Medium)
- Take 0.75 container (1.8 cup) (63g) ea.), Tomato Sauce
- Take 1 tbsp, Organic Olive Oil
- Take 1 grams, Crushed Garlic
- Make ready 6 oz., Fresh Mozzarella
- Make ready 6 oz., Ricotta Cheese
- Get 3 medium, Organic Zucchini, Fresh
- Get 1 container (678 gs ea.), Simple Truth organic 4 Cheese Pasta Sauce
- Make ready 2 Tbsp, Salted Butter
- Prepare 2 ounce, Pecorino Romano
- Make ready 2 oz, Parmesan Cheese
- Prepare 0.75 Cup, chopped Red Onion
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.
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