Directions
WHAT KIND OF EGGPLANT FOR EGGPLANT PARMESAN
Italian eggplant, the most popular kind that can be found at almost any grocer.
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.
CAN YOU BAKE EGGPLANT FOR EGGPLANT PARMESAN
Most defiantly! That is the traditional way to make eggplant parmesan.
IS EGGPLANT PARMESAN ITALIAN
Yes and this recipe is exactly made how the Italian’s do it!
WHAT DOES EGGPLANT PARMESAN TASTE LIKE
If you have ever had Ratatouille, as seen below. It taste a lot like that – minus the zucchini.
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
- 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.
IS EGGPLANT PARMESAN KETO
Some are and this one defiantly is since we are not using any breadcrumbs or pasta.
IS EGGPLANT PARMESAN VEGETARIAN
Some are some are not, this one is.
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.
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Keto Eggplant Parmesan
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
- 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 or use shredded cheese
- AND open your can of tomato sauces
- 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, drizzle with olive oil and next the cheese the repeat
- Tomato sauce, eggplant, olive oil, season and cheeses.
- Bake covered at 375 f for 40 minutes.
- Allow to cool down and garnish with fresh parsley to serve.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 429Total Fat: 28gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 63mgSodium: 1760mgCarbohydrates: 24gFiber: 5gSugar: 13gProtein: 21g
These calculations are based off Nutritionix
