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Keto Eggplant Parmesan

Keto Eggplant Parmesan

Features:
  • Baked
  • One Pot/Pan
Cuisine:
  • Medium

Directions

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This Keto Eggplant Parmesan is made exactly how the Italians prepare it – the bread crumbs to make a great meal for those on a keto diet. 

Keto Eggplant Parmesan

WHAT KIND OF EGGPLANT FOR EGGPLANT PARMESAN 

Italian eggplant, the most popular kind that can be found at almost any grocer.

Keto Eggplant Parmesan

WHERE IS EGGPLANT PARMESAN FROM

Funny enough i  arrived in Italy during the 15th century. It is said the Arabs are the ones whom brought it from India. So is it Italian or Arab, ill let you decide. 

Keto Eggplant Parmesan

CAN YOU BAKE EGGPLANT FOR EGGPLANT PARMESAN

Most defiantly! That is the traditional way to make eggplant parmesan. 

Keto Eggplant Parmesan

IS EGGPLANT PARMESAN ITALIAN

Yes and this recipe is exactly made how the Italian’s do it!

Keto Eggplant Parmesan

WHAT DOES EGGPLANT PARMESAN TASTE LIKE

If you have ever had Ratatouille, as seen below. It taste a lot like that – minus the zucchini. 

Ratatouille

WHY IS MY EGGPLANT PARMESAN TOUGH

Because, you simply need to soak the eggplant prior in water and salt to tenderize it.

That way it will turn out just as delicious as the kind that is fried in oil.

HOW TO MAKE EGGPLANT PARMESAN EASY

HOW TO MAKE EGGPLANT PARMESAN EASY

HOW TO MAKE EGGPLANT PARMESAN EASY

  • You will want to start by soaking the eggplant in water and salt before hand to tenderize and remove any of the bitter taste. Don’t miss this step, it’s important.
  • Start by  slicing the eggplant into 1 inch slices, then place those slices into a large bowl.
  • Cover completely with water and 1 tsp of table salt.
  • Put a plate down on top of the eggplant to submerge every pieces
  • And allow it to soak for 30 to 40 minutes to ensure it tenderizes. 
  • Meanwhile shred your cheese and open your can of tomato sauce
  • Once the eggplant has soaked remove and pat dry with a tea towel
  • Now in a large baking dish add 1 cup of tomato sauce and spread even across the bottom
  • Layer the eggplant and season with your spices, next the cheese the repeat
  • Tomato sauce, eggplant, season and cheese.
  • Bake covered at 375 f for 40 minutes. 

HOW TO MAKE EGGPLANT PARMESAN EASY

IS EGGPLANT PARMESAN KETO

Some are and this one defiantly is since we are not using any breadcrumbs or pasta.

Keto Eggplant Parmesan

IS EGGPLANT PARMESAN VEGETARIAN

Some are some are not, this one is.

Now, if you think you will be missing out on the meat protein here and feeling hungry afterwards.

Your going to fall in love with this recipe. Guaranteed!

CAN EGGPLANT PARMESAN BE FROZEN AFTER BAKING

Yes, in fact you can make some meal preps with the leftovers. 

Notes: You can use less cheese if you want.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

Keto Eggplant Parmesan

Keto Eggplant Parmesan

Yield: 6
Cook Time: 40 minutes
Total Time: 40 minutes

Garnish with fresh parsley!

Ingredients

  • 1 large cut into 1/2" thick slices Eggplant
  • 3 tbsp Extra Virgin Olive Oil
  • 2 Jars each, 650 ML Italian Pasta Sauce
  • 3 cups Fresh Mozzarella cheese
  • 1 cup Fresh Parmesan cheese
  • 3 tbsp fresh parsley
  • 1 tbsp Italian Seasoning
  • 1 tbsp Garlic powder
  • Salt and pepper to taste

Instructions

  1. You will want to start by soaking the eggplant in water and salt before hand to tenderize and remove any of the bitter taste. Don't miss this step, it's important.
  2. Start by  slicing the eggplant into 1 inch slices, then place those slices into a large bowl.
  3. Cover completely with water and 1 tsp of table salt.
  4. Put a plate down on top of the eggplant to submerge every pieces
  5. And allow it to soak for 30 to 40 minutes to ensure it tenderizes. 
  6. Meanwhile shred your cheese or use shredded cheese
  7. AND open your can of tomato sauces
  8. Once the eggplant has soaked remove and pat dry with a tea towel
  9. Now in a large baking dish add 1 cup of tomato sauce and spread even across the bottom
  10. Layer the eggplant and season with your spices, drizzle with olive oil and next the cheese the repeat
  11. Tomato sauce, eggplant, olive oil, season and cheeses.
  12. Bake covered at 375 f for 40 minutes. 
  13. Allow to cool down and garnish with fresh parsley to serve.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 429Total Fat: 28gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 63mgSodium: 1760mgCarbohydrates: 24gFiber: 5gSugar: 13gProtein: 21g

These calculations are based off Nutritionix

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

 

Jacqueline

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