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Keto Eggplant Parmesan
Keto Eggplant Parmesan

Before you jump to Keto Eggplant Parmesan recipe, you may want to read this short interesting healthy tips about Stamina Raising Treats.

Eating healthy foods makes all the difference in the way we feel. We have a tendency to feel way less gross after we increase our intake of nutritious foods and decrease our consumption of processed foods. A little bit of pizza does not have you feeling as healthy as eating a fresh green salad. This is often a problem, however, when it comes to eating between meals. Shopping for snack foods can be a difficult task because you have a great number of options. There’s nothing like one of these simple healthy foods when you need an energy-boosting snack.

Whole grain snacks are an outstanding choice for a fast wholesome snack. A slice of whole wheat toast, for example is a great snack in the morning hours. Chips and crackers created from whole grains can be fantastic for quick snacks to eat on the go. Make the modification from refined products including white bread to the healthier whole grain options.

You don’t have to look far to discover a wide variety of healthy snacks that can be easily prepared. Being healthier doesnt really need to be a battle-if you let it, it can be quite simple.

We hope you got benefit from reading it, now let’s go back to keto eggplant parmesan recipe. You can cook keto eggplant parmesan using 12 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Keto Eggplant Parmesan:
  1. Take whole fresh, Baked Eggplant (1 Whole - Medium)
  2. Take (63g) ea.), Tomato Sauce
  3. Provide tbsp, Organic Olive Oil
  4. Prepare grams, Crushed Garlic
  5. Get oz., Fresh Mozzarella
  6. Take oz., Ricotta Cheese
  7. Get medium, Organic Zucchini, Fresh
  8. Use (678 gs ea.), Simple Truth organic 4 Cheese Pasta Sauce
  9. Take Tbsp, Salted Butter
  10. Provide ounce, Pecorino Romano
  11. Take oz, Parmesan Cheese
  12. Use Cup, chopped Red Onion
Instructions to make Keto Eggplant Parmesan:
  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.

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