Beef / Pork

Eggplant Parm (Keto) takes several minutes to prepare.

Eggplant Parm (Keto) takes several minutes to cook.

Eggplant Parm (Keto) makes 8 servings.

The ingredients for Eggplant Parm (Keto) are:

60 Onions, raw
100 Green Peppers (bell peppers)
10 oz Ground beef, extra lean (15% fat) pan broiled
1 cup Tomato Sauce, Hunts Sauce
1 oz BelGioioso Cheese - Mozarella Fresh Pearls
2 cup (1" cubes) Eggplant
64 gram(s) Avocado Oil - Chosen Foods - 1 TBSP
2 large Egg, fresh, whole, raw
2 cup Ricotta Cheese, whole milk
16.7 oz Cheese, Mozarella, Low Moist/Part Skim (Lucerne)
2 cup Canned Tomatoes

Here is how you make Eggplant Parm (Keto):

Season eggplant with garlic powder, onion powder, and salt then roast (in slices or chunks) in avocado oil until soft and slighty browned.Saute ground beef until browned; add salt, pepper, garlic powder, onion powder to taste; remove from skillet. Saute peppers and onions in same skillet until golden brown. Mix ground beef, peppers and onions, and half the tomato sauce; layer in 8x8 casserole. Combine ricotta, egg, 1 oz fresh mozarella pearls, Italian seasoning, garlic powder, onion powder to taste; blend well. Layer over ground beef mixture.Saute eggplant in original skillet until tender and slightly browned. Layer over ground beef and ricotta. Top with remainder of tomato sauce and cover with shredded mozarella. Sprinkle with additional Italian seasoning.Bake at 350 until warmed through and cheese melted.

The nutritional information for Eggplant Parm (Keto) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 502.4

• Total Fat: 36.0 g
• Cholesterol: 144.4 mg
• Sodium: 891.5 mg
• Total Carbs: 10.1 g
• Dietary Fiber: 1.9 g
• Protein: 34.5 g