Eggplant Keto

This mouthwatering Parmesan Eggplant Keto recipe uses a hearty fresh tomato sauce that is created entirely from scratch, and it is smothered in melting cheese.

Substitute one cup of Marinara Sauce if you don’t want to prepare your own. Please take note that this will change the nutritional data below.

Sauce components

Olive oil, 4 tablespoons
12 small onion, diced, 4 smashed garlic cloves
Tomato paste, 2 tablespoons
1 teaspoon dried thyme and 2 teaspoons dried basil
Salt, 1 teaspoon
12 ounces of fresh, chopped tomatoes and
half teaspoon of ground black pepper

Ingredients in eggplant

Olive Oil, 2 Tablespoons
3 thickly sliced eggplants (you will need 18 slices)
1/2 tsp. of salt
1 tablespoon of freshly chopped fresh parsley, 3 ounces of sliced fresh mozzarella cheese, 2 ounces of grated parmesan cheese, and 3 ounces of grated mozzarella cheese

Making Eggplant Parmigiana

180 C/390 F oven temperature.
Add the oil, garlic, and onion to a big saucepan and cook it up over high heat. Heat onion for THREE to FIVE minutes.
Basil, thyme, tomato paste, salt, and pepper should all be added. Add the diced tomatoes after cooking for 2 to 3 minutes.
Turn heat to medium-low. Simmer the tomatoes in a chunky sauce for FIFTEEN to TWENTY minutes.
Remove from heat. Let the pot alone.

Slices of eggplant should be salted and brushed with oil.
For 2-3 minutes on each side, grill the eggplant slices in a cast-iron pan over medium-high heat. Do this on your grill/barbecue.

In a casserole dish, layer 6 slices of eggplant on the bottom. A slice of fresh mozzarella cheese and a tablespoon of chunky tomato sauce should be placed on top of each. Continue with the following layer.

The third layer of eggplant slices should be added before adding a tablespoon of chunky tomato sauce and some shredded mozzarella and parmesan cheese.

Bake the cheese for 25 minutes, or until it turns golden.

Serve after adding some fresh parsley.

It’s a fantastic vegetarian dish!

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Dinner is a course. Main Dish Cook Italian food 25 minutes and 0 seconds Time Spent: 25 minutes 6 servings total. Energy: 313 kcal

Ingredients

Sauce components

Olive Oil, 4 Tablespoons
Crushed 4 cloves of garlic, diced 12 small onion

2 tablespoons tomato paste; 1 teaspoon each of dried basil and thyme; and 2 teaspoons
12 ounces 1 teaspoon salt and 1/2 teaspoon ground black pepper diced fresh tomatoes

Ingredients in eggplant

Olive Oil, two tablespoons

3 thickly sliced eggplants (you will need 18 slices)
Salt, 1/2 teaspoon, 3 ounces Fresh Mozzarella Sliced cheese
two ounces Parmesan shreds of cheese

two ounces Mozzarella Shredded cheese, one tablespoon Fresh Parsely finely chopped

Instructions

180 C/390 F oven temperature.
Add the oil, garlic, and onion to a big saucepan and cook it up over high heat. Heat onion for THREE to FIVE minutes.

Basil, thyme, tomato paste, salt, and pepper should all be added. Add the diced tomatoes after cooking for 2 to 3 minutes.
Turn heat to medium-low. Simmer the tomatoes in a chunky sauce for FIFTEEN to TWENTY minutes.
Remove from heat. Let the pot alone.

Slices of eggplant should be salted and brushed with oil.
For 2-3 minutes on each side, grill the eggplant slices in a cast-iron pan over medium-high heat. Do this on your grill/barbecue.
In a casserole dish, layer 6 slices of eggplant on the bottom. A slice of fresh mozzarella cheese and a tablespoon of chunky tomato sauce should be placed on top of each. Continue with the following layer.

The third layer of eggplant slices should be added before adding a tablespoon of chunky tomato sauce and some shredded mozzarella and parmesan cheese.
Bake the cheese for 25 minutes, or until it turns golden.
Serve after adding some fresh parsley.

Another Variation

Seriously, this low-carb eggplant parmesan is my best dish I’ve prepared in a very long time. With only 5 ingredients, it is quite easy to make! My favorite feature is that there is no breading used in this recipe, making it even simpler and lower in carbohydrates.

A breading made of almond flour will only increase the amount of carbohydrates as one cup of eggplant contains roughly 5 carbs in addition to the carbs in the marinara. Breading is unnecessary because it always turns mushy. On a keto diet, is eggplant okay? As I have indicated, eggplant has only roughly 5 total carbs per cup, making it a great keto food. I don’t know about you, but I have never come across anyone who overate vegetables and ended up gaining weight.

Please understand that while I adore this vegetarian-friendly keto meal, I also adore meat and believe that getting enough protein is crucial. For a complete keto supper, I would serve this with some steak or chicken.

Is mushy eggplant acceptable?

In a nutshell, yes, eggplant will be mushy because that is how the vegetable naturally is. It tastes fantastic when combined with cheese and marinara!

INGREDIENTS

two eggplants, sliced into 12 inch pieces.

Two cups of marinara (click here to see my favorite brand)
1 cup of parmesan cheese, shredded
Italian seasoning, 1 cup of shredded mozzarella cheese

INSTRUCTIONS

Slices of eggplant should be placed on a paper towel-lined sheet tray. Use a lot of salt on both sides. To extract moisture and bitterness, let sit for around 30 minutes. With a paper towel, dry.
Spray cooking spray into a big skillet and heat over medium heat.
Sear the eggplant slices in the hot skillet for TWO mins on each side. Take out. Put it aside.

Set the oven to 400 degrees. Sear the eggplant slices in the hot skillet with cooking spray.
Spread a half cup of marinara equally on the bottom of your dish. Lay down your eggplant in a single layer on the bottom of the pan. Next, add 12 cup marinara sauce, 12 cup parmesan, and a dash of Italian seasoning. One more time, repeat this procedure. All of the mozzarella, the remaining marinara, the eggplant, and a dash of Italian spice make up the top layer.
30 minutes of cooking are required in a preheated oven. Serve.