In the vibrant heart of Naples, where the streets are alive with the aroma of fresh basil and simmering sauces, lived a chef named Lucia. Lucia, with her deep love for Italian cuisine and a newfound dedication to the ketogenic lifestyle, faced a culinary conundrum. She longed to recreate the comfort and joy of her grandmother’s Eggplant Parmesan, a dish that sang of family gatherings and lazy Sunday afternoons, but without straying from her keto principles.
Drawing upon her culinary prowess and the bounty of her garden, Lucia embarked on a journey to craft a Completely Keto Eggplant Parmesan. She started with a large, glossy eggplant, slicing it with care and attention. Instead of the traditional breadcrumb coating, Lucia turned to her kitchen garden, where she found inspiration in the versatility of cauliflower. She riced the cauliflower herself, blending it with a bit of its own cooking water and full-fat Greek yogurt to achieve a creamy, satisfying base that mimicked the richness of bechamel.
Layering the slices of eggplant with her homemade no sugar added marinara sauce and a generous helping of shredded mozzarella, Lucia assembled the dish with love and anticipation. Baked until bubbly and golden, the eggplant parmesan emerged from the oven as a testament to Lucia’s ingenuity and her grandmother’s legacy.
Serving this Completely Keto Eggplant Parmesan at her family table, Lucia watched as eyes lit up with delight and forks dove in with eagerness. The dish was more than a meal; it was a bridge between tradition and innovation, a celebration of heritage and health. Lucia’s creation proved that with creativity and respect for the ingredients, the heart and soul of Italian cuisine could thrive within the framework of a ketogenic lifestyle.
Completely Keto Eggplant Parmesan
- 1 Large eggplant
- 2 Cups No Sugar Added Marinara sauce
- 6 Ounces shredded mozzarella cheese
- 1 12 Oz Bag riced cauliflower
- 1/4 Cup water from cooking cauliflower
- 3 Oz Full fat plain Greek yogurt
- 1 Tsp sea salt
- Preheat oven to 375
- On a piece of parchment paper and butter line Eggplant slices out evenly and sprinkle with salt
- Bake for 20 minutes
- Remove from oven
- Grease a porcelain 9 x 13 inch baking tray with butter
- Place half the eggplant slices at the bottom
- Top with half of the marinara sauce and set aside
- In a pot cook the cauliflower for 5 minutes on low in water
- Remove cauliflower and keep 1/4 cup of the liquid
- In a blender make a paste of the frozen cauliflower, 1/4 cup of the cooking water, greek yogurt and salt
- After the layer of marinara sauce, spread half of the cauliflower paste evenly over and sprinkle half of the mozzarella cheese around, then repeat with placing the eggplant slices and marinara and cauliflower paste again ending with sprinkling the remaining cheese over at the end
- Bake for 30-40 minutes until golden
