Keto Eggplant Parmesan

 

On today’s episode I’m going to show you how to make a keto version of Melanzane alla Parmigiana which is basically Eggplant Parmesan. This is a delicious and wholesome vegetarian Keto dish. A total winner indeed. One of the good things about this is that you can make a big batch of it for meal prep and even freeze it. I think it’s an extremely wholesome dish. Give it a try, you won’t be disappointed.

Servings: 4 servings 

Prep Time: 10 minutes

Cook Time: 20 minutes

Watch Recipe Video

Credit: Headbanger's Kitchen 

Ingredients

• 300 grams Eggplant
• 150 grams Fresh Buffalo Mozzarella
• 200 grams HK's Keto Marinara Sauce
• 50 grams Parmesan cheese
•  Salt

Instructions

• Slice and salt the eggplant and leave for 30 minutes in a colander
• Put the eggplant dry and then either pan fry, deep fry or grill.
• In an oven proof dish layer the tomato sauce, parmasan cheese, then eggplant, mozeralla, more eggplant, more tomato sauce and finally parmesan cheese.
• Bake for 15-20 minutes till golden brown
• Serve

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Nutrition Info (Per serving)

Calories: 241

Net Carbs: 5g

Carbs: 9g

Fat: 18g

Protein: 14g

Fiber: 4g

This recipe makes 4 serving.