Hi, I am Kate. Today, I’m gonna show you how to prepare keto eggplant parmesan recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I will make it a little bit more unique. 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 foods on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Keto Eggplant Parmesan is something which I’ve loved my whole life. They are nice and they look fantastic.
To bewith 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 cook it.
The ingredients needed to make Keto Eggplant Parmesan:
- Make ready 1 whole fresh, Baked Eggplant (1 Whole - Medium)
- Prepare 0.75 container (1.8 cup) (63g) ea.), Tomato Sauce
- Prepare 1 tbsp, Organic Olive Oil
- Get 1 grams, Crushed Garlic
- Make ready 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
- Prepare 2 Tbsp, Salted Butter
- Prepare 2 ounce, Pecorino Romano
- Make ready 2 oz, Parmesan Cheese
- Make ready 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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