Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, keto eggplant parmesan. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Keto Eggplant Parmesan is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Keto Eggplant Parmesan is something which I have loved my entire life.

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