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Before you jump to Keto Eggplant Parmesan recipe, you may want to read this short interesting healthy tips about Try Using Food to Elevate Your Mood.
Most of us have been conditioned to believe that comfort foods are bad and must be avoided. Sometimes, if your comfort food is basically candy or other junk foods, this holds true. Other times, though, comfort foods can be totally nourishing and it's good for you to consume them. There are a number of foods that, when you eat them, can boost your mood. If you seem to feel a little bit down and need a happiness pick me up, try some of these.
Your mood could truly be helped by green tea. You were just anticipating to read that, weren't you? Green tea is high in a specific amino acid referred to as L-theanine. Studies have shown that this amino acid essentially stimulates brain waves. This helps focus your mental energy while at the same time calming your body. You already knew that green tea helps you be a lot healthier. Now you know that green tea can improve your mood also!
Now you realize that junk food isn't necessarily what you need to eat when you wish to help your moods get better. Try some of these instead!
We hope you got benefit from reading it, now let's go back to keto eggplant parmesan recipe. You can cook keto eggplant parmesan using 12 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to prepare Keto Eggplant Parmesan:
- Use 1 of whole fresh, Baked Eggplant (1 Whole - Medium).
- Prepare 0.75 container (1.8 cup) of (63g) ea.), Tomato Sauce.
- Use 1 of tbsp, Organic Olive Oil.
- Prepare 1 of grams, Crushed Garlic.
- Provide 6 of oz., Fresh Mozzarella.
- Get 6 of oz., Ricotta Cheese.
- Prepare 3 of medium, Organic Zucchini, Fresh.
- Get 1 container of (678 gs ea.), Simple Truth organic 4 Cheese Pasta Sauce.
- Use 2 of Tbsp, Salted Butter.
- Take 2 of ounce, Pecorino Romano.
- You need 2 of oz, Parmesan Cheese.
- Provide 0.75 of Cup, chopped Red Onion.
Steps to make Keto Eggplant Parmesan:
- In large skillet, saute chopped onion, sliced eggplant, sliced zucchini in olive oil and butter until onions are translucent (about 15 minutes), then add garlic and saute for an additional minute..
- Add sauce and simmer on low heat for about 2 hours, mixing every 30 minutes or so..
- Layer large casserole dish first with half the sauce mixture, ricotta cheese, half the parmesan, romano and mozzarella cheese, then another layer of the sauce mixture, parmesan, romano and mozzarella cheese..
- Bake on 350 for 30-40 minutes until bubbling at the sides and cheese is slightly browned on top..
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