Keto Eggplant Skillet With Cheese Recipe

About this recipe

A hearty and flavorful keto-friendly dinner featuring tender eggplant slices simmered in a spiced tomato sauce and topped with melted cheese. Perfect for those seeking a low-carb, satisfying meal.

Ingredients

• - Oregano 100g
• - Thomas Ridley Fresh British Beef Mince
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 stick Organic Celery Stick
• - CHATCHAWAN Fresh Thai Round Eggplant
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• NaN Unsweetened Almond Beverage
• - Cathedral City Mature Cheddar Cheese
• - Chilli Powder Rajah
• - Mill & Mortar Finishing Salt Flakes Gift Set
• 60G Terre Exotique Cheeselovers Pepper, 60G
• - Schwartz Paprika
• 130G Filotea Red Tomato Pesto

Instructions

1. 1. Heat a large skillet over medium heat and cook 1 lb of lean ground beef with 1/4 cup diced onion and 1/4 cup diced celery until the beef is browned and the vegetables are softened, about 5-7 minutes.
2. 2. Drain off any excess fat from the skillet.
3. 3. Stir in 8 oz of tomato sauce, 1/2 teaspoon of oregano, 1/2 teaspoon of chili powder, and 1/2 cup of almond milk. Mix well to combine.
4. 4. Slice 1 medium eggplant into rounds and season both sides with salt and pepper.
5. 5. Arrange the seasoned eggplant slices on top of the meat sauce in the skillet.
6. 6. Cover the skillet and let it simmer over low heat until the eggplant is tender, about 15-20 minutes.
7. 7. Sprinkle 4 slices of shredded cheddar cheese evenly over the eggplant and meat mixture, then sprinkle with 1/4 teaspoon of paprika.
8. 8. Cover the skillet briefly to allow the cheese to melt, about 2-3 minutes.
9. 9. Serve hot, garnished with 2 tablespoons of grated Parmesan cheese.