Keto friendly Eggplant Parmigiana
- Apr 8, 2025
- 1 min read
Delish!
Makes 6 Portions
1 and a half eggplants (or one really large one!)
1 tbsp salt
Half an onion
A good 2-3 tblsp olive oil
200g tinned tomatoes
Half tsp smoked paprika
1 tsp dried oregano (or italian herbs)
Half tsp salt
Half tsp pepper
Fresh basil (optional)
100g grated mozzarella (I did use ordinary edam and it was still yummy)
100g buffalo mozzarella (I did make it without this and it was still yummy)
50g parmesan (don't skip this cheese)
Slice the eggplant into rounds about 2cm thick, sprinkle the salt over evenly and leave to sit for 30 mins.
Make the tomato sauce by adding the diced onion to the pan with olive oil in it. Saute until translucent and then add the tinned tomatoes, paprika, oregano, salt and pepper and simmer for 10 mins.
Take the sauce off the heat and blend with a stick blender until smooth.
Pat the eggplant dry with paper towels and then fry for 2 mins each side until golden.
Layer up the sauce (start with this on the bottom), grated mozzarella or edam, and eggplant, a little like a lasagne. Finish the stack with sauce and grated cheese. Add the buffalo mozzarella if you're using it and then the parmesan being the final flouish.
Bake for 15 to 20 mins until golden brown. Service with fresh basil. A side of baby rocket and goes well too.
Per portion
Net carbs: 4.8g
Fibre: 3.7g
Fat: 10.7g
Protein: 10.2g
Net calories: 165g
