Hi, I’m Joana. Today, we’re going to prepare keto eggplant parmesan recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I will 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 current trending foods in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Keto Eggplant Parmesan is something which I’ve loved my entire life.
To get started with this particular 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 cook that.
The ingredients needed to make Keto Eggplant Parmesan:
- Prepare 1 whole fresh, Baked Eggplant (1 Whole - Medium)
- Get 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
- Make ready 6 oz., Ricotta Cheese
- Get 3 medium, Organic Zucchini, Fresh
- Make ready 1 container (678 gs ea.), Simple Truth organic 4 Cheese Pasta Sauce
- Make ready 2 Tbsp, Salted Butter
- Get 2 ounce, Pecorino Romano
- Make ready 2 oz, Parmesan Cheese
- Make ready 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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