Stuffed Eggplant With Parmesan Cheese- Keto

Name: Stuffed Eggplant With Parmesan Cheese- Keto
Total time: 2400 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 Eggplant; Yellow Onions; Mushrooms; Parmesan Cheese; Salt; Pepper; Fresh Garlic; (whatever else you want to stuff 'em with)

Saved

Ingredients

30-40 minutes

2 servings

1Eggplant
Yellow Onions
Mushrooms
Parmesan Cheese
Salt
Pepper
Fresh Garlic
(whatever else you want to stuff 'em with)

Saved

Steps

30-40 minutes

1

Preheat oven at 350 F.
2

Halve the Eggplant. Scoop out the meat, chop, spice (salt and pepper), set aside.
3

Spice the halves with salt and pepper, coat with Avocado or Olive oil, set aside.
4

In a saucepan, saute onions. Salt and pepper them after a few minutes. Wait till it starts browning and throw in your sliced or chopped mushrooms. Salt and pepper the mushrooms.
5

When you see that the mushrooms are shriveling\browning- add the chopped eggplant.
6

Let the mixture simmer with pan covered to get the eggplant cookin'. When you see the eggplant is softening and turning yellowish - add in some parmesan cheese, mix to incorporate, and then stuff the mixture into the eggplant halves.
7

Sprinkle some more Parmesan cheese on top.
8

Bake\roast the stuffed eggplant for about 30-40 minutes. Suggestion to use a cookie sheet - easier to transfer onto plate.
9

And now enjoy this scrumptious meal!! 😋