Steps to Make Ultimate Keto Eggplant Parmesan

Hello everybody, it's John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, keto eggplant parmesan. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Keto Eggplant Parmesan is probably the favorite food menus that are now being sought by many people from the internet. When you are the one who needs the recipe information, then this is the right website page. We convey the steps to how to cook combined with the ingredients needed. Do not forget to also display related videos as additional information.

Keto Eggplant Parmesan Our Low Carb Eggplant Parmesan can be served up as a main or side dish - it goes perfectly with Keto Garlic Butter Chicken! Regular eggplant parmesan is not keto friendly, because the breading usually isn't. Fortunately, since this is healthy eggplant parmesan without breadcrumbs, it's keto friendly!

To begin with this particular recipe, we must prepare a few components. You can easily cook Keto Eggplant Parmesan using 12 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to make Keto Eggplant Parmesan

1. Make ready 1 of whole fresh, Baked Eggplant (1 Whole - Medium).
2. You need 0.75 container (1.8 cup) of (63g) ea.), Tomato Sauce.
3. Get 1 of tbsp, Organic Olive Oil.
4. Get 1 of grams, Crushed Garlic.
5. Take 6 of oz., Fresh Mozzarella.
6. Get 6 of oz., Ricotta Cheese.
7. It's 3 of medium, Organic Zucchini, Fresh.
8. Take 1 container of (678 gs ea.), Simple Truth organic 4 Cheese Pasta Sauce.
9. Take 2 of Tbsp, Salted Butter.
10. Prepare 2 of ounce, Pecorino Romano.
11. Make ready 2 of oz, Parmesan Cheese.
12. Take 0.75 of Cup, chopped Red Onion.

Instructions to make Keto Eggplant Parmesan

1. 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..
2. Add sauce and simmer on low heat for about 2 hours, mixing every 30 minutes or so..
3. 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..
4. Bake on 350 for 30-40 minutes until bubbling at the sides and cheese is slightly browned on top..

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