Eggplant Parmigiana
Eggplant brings a little fiber and extra volume, while cheese adds protein and a richer flavor. Tomato sauce keeps the dish bright and savory, so it works well as a filling keto dinner with an Italian feel.
For the eggplants
Slice the eggplants (500 g) into pieces about 0.5 cm thick and pat them dry. Heat part of the olive oil (15 g out of the total 30 g) and fry the eggplants in batches for 3-4 minutes until lightly browned and softened.
For the tomato sauce
Finely chop the onion (120 g) and garlic (8 g). In the remaining olive oil (15 g), cook the onion and garlic until soft, then add the tomatoes (300 g), basil (4 g), oregano (2 g), salt (4 g), and black pepper (1 g) and stew the sauce for 5 minutes until slightly thicker.
For assembly
Slice the mozzarella (125 g) and grate the Parmesan (120 g). Spread a few spoonfuls of sauce on the bottom of the baking dish, then add a layer of eggplants, some mozzarella, and part of the Parmesan, repeating the layers until everything is used. Leave sauce on top, bake at 200 degrees for 30 minutes, then sprinkle with the remaining Parmesan and return to the oven for another 10 minutes.
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