Hi, I’m Joana. Today, I will show you a way to make keto eggplant parmesan recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. 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 foods on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Keto Eggplant Parmesan is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. 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:
- Get 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
- Take 6 oz., Fresh Mozzarella
- Take 6 oz., Ricotta Cheese
- Take 3 medium, Organic Zucchini, Fresh
- Take 1 container (678 gs ea.), Simple Truth organic 4 Cheese Pasta Sauce
- Make ready 2 Tbsp, Salted Butter
- Prepare 2 ounce, Pecorino Romano
- Take 2 oz, Parmesan Cheese
- Take 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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