Keto Eggplant Bake Recipe

About this recipe

A delicious and hearty keto-friendly dinner featuring layers of eggplant, spinach, and cheese baked to perfection. Perfect for those seeking a low-carb, vegetarian meal solution.

Ingredients

• Pack Of 2 Aubergine/Eggplant Medium (Pack Of 2)
• 500 g Italian Ricotta Cheese - 500Gr - Marco Alimentari
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 1 L Olive Oil – Organic
• - Mill & Mortar Finishing Salt Flakes Gift Set

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Slice 2 medium eggplants into 1/4-inch rounds, lightly salt them, and let them sit for 15 minutes to draw out moisture. Pat them dry with paper towels.
3. 3. Heat a non-stick skillet over medium heat and lightly fry the eggplant slices in batches until golden on both sides. Set them aside on paper towels to drain excess oil.
4. 4. Cook 2 cups of frozen spinach according to package directions, then drain thoroughly to remove excess water.
5. 5. In a mixing bowl, combine 2 cups of ricotta cheese with the cooked spinach. Mix gently until well blended.
6. 6. Spread the ricotta-spinach mixture evenly in the bottom of a baking dish.
7. 7. Layer the fried eggplant slices over the ricotta-spinach mixture.
8. 8. Slice or grate 1/2 cup of mozzarella cheese and layer it over the eggplant.
9. 9. Pour 1 cup of tomato sauce evenly over the mozzarella layer.
10. 10. Sprinkle 1/4 cup of grated Parmesan cheese over the top.
11. 11. Bake in the preheated oven for 45 minutes, or until the dish is bubbly and the cheese is golden.
12. 12. Let cool for 5 minutes before serving. Enjoy your keto-friendly eggplant bake!