* ½ portion keto marinara sauce * 3 medium eggplant sliced lengthways ½ cm thick (700g / 1.5 pounds) – yields 24 slices, 6 per layer * ½ teaspoon salt * ½ teaspoon black pepper * 5 tablespoon olive oil * ½ cup grated parmesan 55g * 1.5 cups shredded mozzarella 170g * 4.4 oz mozzarella ball 125g, drained (buffalo or cow). Option to use more shredded mozzarella instead * 5 g fresh basil Handful
# INSTRUCTIONS
* Trim the eggplant and slice lengthways (3 – 5 mm thick). Place in a bowl and sprinkle with ½ teaspoon salt and allow to rest. * Make tomato sauce whilst the eggplant rest. * Rinse the eggplant to remove the salt and pat dry on kitchen paper. * Brush the eggplant on both sides generously with 5 tablespoon of olive oil. Heat a non stick pan and fry for about 1 – 2 minutes per side on a medium heat, or until golden. It’s best to do this in batches so as not to overcrowd the eggplant, about 5 slices per frying pan. * Preheat oven to 180C /350 F electric or 160C / 320F fan. * Spread a little marinara over the bottom of the casserole dish. Layer ⅓ of the eggplant on top. Top with ⅓ of the sauce, ⅓ of the black pepper and ⅓ of each of the cheeses. Repeat until all ingredients are used up. * Bake in the oven for 35 – 40 minutes until the cheese is melted and golden on top. Sprinkle with fresh basil leaves to serve.
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# EQUIPMENT
* casserole pan (26 x 21 x 5cm)
# INGREDIENTS
* ½ portion keto marinara sauce
* 3 medium eggplant sliced lengthways ½ cm thick (700g / 1.5 pounds) – yields 24 slices, 6 per layer
* ½ teaspoon salt
* ½ teaspoon black pepper
* 5 tablespoon olive oil
* ½ cup grated parmesan 55g
* 1.5 cups shredded mozzarella 170g
* 4.4 oz mozzarella ball 125g, drained (buffalo or cow). Option to use more shredded mozzarella instead
* 5 g fresh basil Handful
# INSTRUCTIONS
* Trim the eggplant and slice lengthways (3 – 5 mm thick). Place in a bowl and sprinkle with ½ teaspoon salt and allow to rest.
* Make tomato sauce whilst the eggplant rest.
* Rinse the eggplant to remove the salt and pat dry on kitchen paper.
* Brush the eggplant on both sides generously with 5 tablespoon of olive oil. Heat a non stick pan and fry for about 1 – 2 minutes per side on a medium heat, or until golden. It’s best to do this in batches so as not to overcrowd the eggplant, about 5 slices per frying pan.
* Preheat oven to 180C /350 F electric or 160C / 320F fan.
* Spread a little marinara over the bottom of the casserole dish. Layer ⅓ of the eggplant on top. Top with ⅓ of the sauce, ⅓ of the black pepper and ⅓ of each of the cheeses. Repeat until all ingredients are used up.
* Bake in the oven for 35 – 40 minutes until the cheese is melted and golden on top. Sprinkle with fresh basil leaves to serve.