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Parmesan Crusted Eggplant

7 Servings

Ingredients Parmesan Crusted Eggplant

11 ounces —Eggplant

(1/2 of a large eggplant)

Egg wash

Parmesan breading (see

recipes below)—you

might not use it all up

(feel free to save it in the

refrigerator in a sealed

container.

Non-Stick Coconut

Spray / Olive Oil Spray

Ingredients Meat Sauce

1 pound —Un-cased

mild Italian sausage

1.5 pounds —ground

beef

Salt & Pepper to Taste

1 Tablespoon —Oregano

1-2 Containers —Low

carb Spaghetti sauce

(depends on

how saucy you like your

meat sauce) 

1 can —Organic Crushed

Tomatoes

Instructions Meat Sauce

  1. Transfer the sausage and the ground beef into a deep pot or pan and salt to taste. Cook on medium heat.
  2. Once the meat is nearing completely brown — add sofrito, black pepper and oregano. Mix well until combined.
  3. Cook until the juices dissipate.
  4. Add your low carb spaghetti sauce.
  5. Add your organic crushed tomatoes.
  6. Mix well until combined and allow to simmer for 15-20 minutes while you make your parmesan crusted eggplant.

Instructions Parmesan Eggplant

  1. Wash the eggplant and pat it dry.
  2. Cut into slices and place on a cookie sheet.
  3. Sprinkle pink Himalayan Salt onto the eggplant and place aside to sweat for 20-30 minutes.
  4. While the eggplant is sweating prepare your breading and your egg wash.
  5. Pat the sweat off with a clean paper towel.
  6. Dip eggplant into the egg wash then into the breading and place on the cookie sheet.
  7. Freeze for 10-15 minutes.
  8. Spray with non-stick coconut oil or olive oil spray.
  9. Broil these on High for 7 minutes or until browned and then turn them.
  10.     10. Broil for 7 more minutes or until browned.












Tips / Suggestions

  • 7 SERVINGS —Eggplant —(depends on how many you slices; how thick or thin you slice them)

Preparation

Keto With Lee

Parmesan Crusted Eggplant

Nutrition Facts

Macros

** Please note: These Macros are estimates according to the ingredients I used. ***