Recipe of Speedy Stuffed Eggplant With Parmesan Cheese- Keto

Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to make a special dish, stuffed eggplant with parmesan cheese- keto. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Stuffed Eggplant With Parmesan Cheese- Keto is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Stuffed Eggplant With Parmesan Cheese- Keto is something that I’ve loved my entire life. They are fine and they look wonderful.

This delicious Keto Eggplant Parmesan is made completely from scratch with a chunky fresh tomato sauce and loaded with melty cheese. Note that this will affect the nutritional information below. In this video I took chicken breasts and stuffed the with eggplant parmesan mixture and then topped the whole thing with more marinara sauce and a combination of parmesan cheese and mozzarella. There are several people in my family who are cutting their carbs and doing the low carb or keto diet.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook stuffed eggplant with parmesan cheese- keto using 8 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Stuffed Eggplant With Parmesan Cheese- Keto:

1. Get 1 Eggplant
2. Take Yellow Onions
3. Prepare Mushrooms
4. Take Parmesan Cheese
5. Take Salt
6. Prepare Pepper
7. Take Fresh Garlic
8. Get (whatever else you want to stuff 'em with)

See how to make low carb, healthy eggplant parmesan with simple ingredients. Your healthy eggplant parmesan is done when the cheese is melted. Garnish with fresh basil, if desired. To serve, use a spatula to cut.

Instructions to make Stuffed Eggplant With Parmesan Cheese- Keto:

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!! 😋

Garnish with fresh basil, if desired. To serve, use a spatula to cut. In an oven proof dish layer the tomato sauce, parmasan cheese, then eggplant, mozeralla, more eggplant, more tomato sauce and finally parmesan cheese. Eggplant parmesan doesn't have to be breaded and fried! It is just as delicious and far more healthy prepared Keto style with no frying and no flour.

So that is going to wrap it up for this exceptional food stuffed eggplant with parmesan cheese- keto recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!