Keto Eggplant Parmesan

Name: Keto Eggplant Parmesan
Total time: 10800 s
Yield: 10 servings
Cuisine: American
Ingredients: 1 whole fresh, Baked Eggplant (1 Whole - Medium); 0.75 container (1.8 cup) (63g) ea.), Tomato Sauce; 1 tbsp, Organic Olive Oil; 1 grams, Crushed Garlic; 6 oz., Fresh Mozzarella; 6 oz., Ricotta Cheese; 3 medium, Organic Zucchini, Fresh; 1 container (678 gs ea.), Simple Truth organic 4 Cheese Pasta Sauce; 2 Tbsp, Salted Butter; 2 ounce, Pecorino Romano; 2 oz, Parmesan Cheese; 0.75 Cup, chopped Red Onion

DJ @cook_24066473

Vail, CO

13 grams of Net Carbs per serving

DJ @cook_24066473

Vail, CO

13 grams of Net Carbs per serving

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Ingredients

3 hours

10 servings

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

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Steps

3 hours

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.