Harlan Kilstein’s Completely Keto Eggplant Parmesan




Harlan Kilstein’s Completely Keto Eggplant Parmesan




Harlan Kilstein’s Completely Keto Eggplant Parmesan

Ingredients:

1 Large eggplant

Sea Salt

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

1 Full fat 3 Oz container of 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



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