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