Keto Eggplant Parmesan Casserole - Recipes Simple
Recipe type: Main Course
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
Keto Eggplant Parmesan Casserole is the secondoriginal dish referring to one of Italy's most beloved dishes.
  • 4 eggplant
  • 250 ml ketchup
  • 1 garlic clove
  • Salt to taste
  • QB olive oil extra virgin
  • Basil to taste
  • qs Parmesan cheese
  • QB of capers
  1. To start the preparation of eggplant parmigiana contents, you must be from the base of the eggplant. First, it will be reduced to two and then dig in the middle. The meat of the fruit removed at this stage will not be discarded but set aside because it will be part of the stuffing to fill the aubergines.
  2. Sprinkle the aubergines with salt and a little extra virgin olive oil and put them in the oven at 180°C for 20 minutes or until the aubergines start to soften. Meanwhile, get ready for the filling, and ketchup.
  3. First, put a lot of extra virgin olive oil and one clove of garlic that you have left in a large frying pan to remove it. Sauté the garlic for a few minutes, then add the mashed tomatoes. Season with salt and pepper, continuing cooking until your tomato sauce has the desired viscosity. Also, add some basil leaves to give a more concentrated sauce flavor.
  4. Set aside the puree of the eggplant, this will turn into cubes and place in a large skillet with extra virgin olive oil to fry. Add salt and cook until golden.
  5. Take the cooked eggplant in the oven and fill it with the ingredients you want. Prepare a bowl for the soy sauce, add the eggplant cubes, a few basil leaves, cover everything with tomato sauce, then fill the basin with parmesan cheese.
  6. Sprinkle with grated parmesan cheese, add a handful of capers when put in a preheated oven at 180 ° for 15 minutes. The second step is to quickly mix all the flavors and melt the cheese.
  7. Once you scratch on the surface of the eggplant filled with parmesan you will be removed from the oven and served to guests while it is still hot.