Simple Way to Prepare Ultimate Keto Eggplant Parmesan for Vegetarian Food

Keto Eggplant Parmesan, this is the best Keto Eggplant Parmesan recipe ever. So easy to prepare and maybe this recipe is the ingredient you will ever need. Everyone needs a good Keto Eggplant Parmesan recipe and I can't be the only person forever seeing on my ripe table. Finally I learned to make , and I will share the recipe here with easy, flexible, and very delicious!

Hello everybody, it is Jim, welcome to my recipe page. Today, we're going to make a distinctive dish, keto eggplant parmesan. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Keto Eggplant Parmesan is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is simple, it's fast, it tastes delicious. Keto Eggplant Parmesan is something which I've loved my whole life. They're fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook keto eggplant parmesan using 12 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Keto Eggplant Parmesan:

1. {Prepare 1 of whole fresh, Baked Eggplant (1 Whole - Medium).
2. {Get 0.75 container (1.8 cup) of (63g) ea.), Tomato Sauce.
3. {Get 1 of tbsp, Organic Olive Oil.
4. {Prepare 1 of grams, Crushed Garlic.
5. {Prepare 6 of oz., Fresh Mozzarella.
6. {Prepare 6 of oz., Ricotta Cheese.
7. {Get 3 of medium, Organic Zucchini, Fresh.
8. {Prepare 1 container of (678 gs ea.), Simple Truth organic 4 Cheese Pasta Sauce.
9. {Get 2 of Tbsp, Salted Butter.
10. {Take 2 of ounce, Pecorino Romano.
11. {Make ready 2 of oz, Parmesan Cheese.
12. {Make ready 0.75 of 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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