Stuffed Eggplant With Parmesan Cheese- Keto Recipe

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Stuffed Eggplant With Parmesan Cheese- Keto Recipe

Stuffed Eggplant With Parmesan Cheese- Keto

Stuffed Eggplant With Parmesan Cheese- Keto. Eggplants are the perfect vessel for keto meals because their flavor doesn't overpower the ingredients and they hold up well in the oven. 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. We provide you only the best Stuffed Eggplant With Parmesan Cheese- Keto recipe here. We also have wide variety of recipes to try. To cook Stuffed Eggplant With Parmesan Cheese- Keto you need 8 ingredients and 9 steps quickly.

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

1 of Eggplant
of Yellow Onions
of Mushrooms
of Parmesan Cheese
of Salt
of Pepper
of Fresh Garlic
of (whatever else you want to stuff 'em with)

Steps to make Stuffed Eggplant With Parmesan Cheese- Keto:

Preheat oven at 350 F.
Halve the Eggplant. Scoop out the meat, chop, spice (salt and pepper), set aside.
Spice the halves with salt and pepper, coat with Avocado or Olive oil, set aside.
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.
When you see that the mushrooms are shriveling\browning- add the chopped eggplant.
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.
Sprinkle some more Parmesan cheese on top.
Bake\roast the stuffed eggplant for about 30-40 minutes. Suggestion to use a cookie sheet – easier to transfer onto plate.
And now enjoy this scrumptious meal!! ?

Scoop out the centers, dice and set aside. Roughly chop eggplant centers, and add to pan with onion, garlic, oregano, and pepper. Cook and stir until lightly browned. Spoon mixture back into eggplant, and sprinkle each with Parmesan cheese, bread crumbs, and parsley. Place in a shallow baking dish, and cover with tomato sauce and mozzarella cheese.

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