Keto Eggplant Parmesan. An easy recipe for keto eggplant Parmesan made with almond flour. This flavorful dish is baked in your oven. If you like eggplant, I am certain that you will consider this recipe a delicacy..fantastic options on the Keto diet including vegetarian ones like our Keto Eggplant Parmesan. you how to make a keto version of Melanzane alla Parmigiana which is basically Eggplant Parmesan.

Low Carb Keto Eggplant Parmesan Casserole. Keto Eggplant Parmesan takes the classic Italian dish but lightens it up to be a lower carb version that is packed with just as much flavor and all the saucy, cheesy goodness you expcet in a good eggplant. Eggplant parmesan doesn't have to be breaded and fried!

Actually this is a simple recipe just behind the additional ones. I think the hardest part is to locate the best ingredients hence you can enjoy the appetizing Keto Eggplant Parmesan for your dinner with your connections or family. You can have Keto Eggplant Parmesan using 12 ingredients and 4 steps. Here is how you cook that.

Ingredients of Keto Eggplant Parmesan

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

It is just as delicious and far more healthy prepared Keto style with no frying and no flour. Keto Recipes > Keto Dinner Recipes. This recipe for baked eggplant Parmesan is gooey, cheesy, comfort food at its best. Keto Eggplant Parmesan is pure comfort food, the kind of food that makes my eyes close at the first bite.

Keto Eggplant Parmesan instructions

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..

It's the dish my Aunt Rita taught me to make. I always think of her when I'm making eggplant. Coat the salted eggplant rounds in the rice flour, then in the egg, letting any excess drip off, then in the seasoned almond meal. Standard recipes for eggplant Parmesan contain bread crumbs and flour to make the pie stick together. If you are eating in a restaurant the eggplant Parmesan is not keto friendly.

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