#eggplantparmesan

This Eggplant Parm Dip is a keto-friendly twist on the classic eggplant Parmesan dish, transformed into a creamy and delicious dip. It's perfect for parties, gatherings, or as a tasty snack any time of day.

Ingredients: 1 medium eggplant, diced. 2 cloves garlic, minced. 1/4 cup grated Parmesan cheese. 1/4 cup shredded mozzarella cheese. 1/2 cup marinara sauce sugar-free. 2 tablespoons olive oil. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Sprinkle olive oil over diced eggplant that has been spread out on a baking sheet. Add pepper and salt to taste. For 20 to 25 minutes, or until the eggplant is soft and slightly browned, roast it in an oven that has already been heated. Take it out of the oven and let it cool down a bit. Put the roasted eggplant into a blender or food processor. Marinara sauce, grated Parmesan cheese, shredded mozzarella cheese, and minced garlic should all be added. If you need to, add more marinara sauce to get the consistency you want. Blend until smooth and creamy. Put the dip in a bowl to serve, and then add some fresh basil leaves on top. Warm it up and dip it in keto-friendly crackers or vegetable sticks.

Prep Time: 10 minutes

Cook Time: 25 minutes

Indulge in the delicious combination of crispy eggplant, tangy marinara sauce, and gooey cheese sandwiched between flavorful Parmesan herb ciabatta bread.

Ingredients: 1 large eggplant, sliced into rounds. 1 cup breadcrumbs. 1/2 cup grated Parmesan cheese. 2 eggs, beaten. Salt and pepper to taste. 1 cup marinara sauce. 4 slices Parmesan herb ciabatta bread. 1 cup shredded mozzarella cheese. Fresh basil leaves for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Add salt and pepper to the eggplant slices. In a bowl, beat the eggs and then coat each slice with breadcrumbs that have been mixed with grated Parmesan cheese. Put eggplant slices that have been dipped in bread crumbs on a baking sheet. Bake for 20 to 25 minutes, or until well-browned and crispy. Toast the ciabatta slices with Parmesan and herbs in the oven while the eggplant is cooking. Take the ciabatta out of the oven and cover each slice with marinara sauce. Shredded mozzarella cheese and baked eggplant slices should be put on top. Put it back in the oven and bake for another 5 to 7 minutes, until the cheese melts and starts to bubble. Add some fresh basil leaves as a garnish. Put the cheesy eggplant slices between two slices of Parmesan herb ciabatta bread to make sandwiches. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 30 minutes

Indulge in the comforting flavors of classic eggplant Parmesan without the guilt with this low carb eggplant Parmesan casserole. Layers of baked eggplant slices, marinara sauce, and melted cheese create a flavorful and satisfying dish that's perfect for a keto-friendly dinner. This recipe is gluten-free and packed with Italian-inspired goodness.

Ingredients: 2 medium eggplants, sliced into 1/2-inch rounds. 2 cups marinara sauce sugar-free. 2 cups shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/4 cup almond flour. 1/4 cup finely grated Parmesan cheese. 2 eggs, beaten. 1 teaspoon Italian seasoning. Salt and pepper, to taste. Fresh basil leaves, for garnish optional.

Instructions: Preheat the oven to 375F 190C. Grease a 9x13-inch baking dish with cooking spray. In a shallow dish, combine the almond flour, finely grated Parmesan cheese, Italian seasoning, salt, and pepper. Dip each eggplant slice into the beaten eggs, then coat with the almond flour mixture. Shake off any excess coating. Arrange the coated eggplant slices in a single layer in the prepared baking dish. Bake the eggplant slices in the preheated oven for 15-20 minutes, or until golden brown and tender. Remove from the oven and let cool slightly. Spread half of the marinara sauce over the bottom of the baking dish. Layer half of the baked eggplant slices on top of the marinara sauce. Sprinkle half of the shredded mozzarella cheese and grated Parmesan cheese over the eggplant slices. Repeat the layers with the remaining marinara sauce, eggplant slices, and cheeses. Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden brown. Garnish with fresh basil leaves, if desired, before serving. Enjoy this delicious low carb eggplant Parmesan casserole as a satisfying keto-friendly meal!

Prep Time: 20 minutes

Cook Time: 50 minutes

Enjoy a classic Italian dish, Melanzane alla Parmigiana, with a modern twist using your Airfryer. Crispy eggplant slices layered with marinara sauce and a cheesy topping make for a satisfying meal.

Ingredients: 2 large eggplants, sliced. 1 cup breadcrumbs. 2 cups marinara sauce. 2 cups mozzarella cheese, shredded. 1/2 cup Parmesan cheese, grated. 1/4 cup fresh basil leaves. Salt and pepper to taste. Olive oil spray.

Instructions: Get your air fryer ready by heating it up to 375F 190C. Salt the eggplant slices and let them sit for 15 minutes to get rid of any extra water. Clean the eggplant slices with water and dry them with paper towels. First, coat each slice of eggplant with a beaten egg. Then, cover it with breadcrumbs. Spread the eggplant slices out in a single layer in the Airfryer basket. Spray them with a little olive oil and cook for 5 to 6 minutes on each side, until they are golden brown and crispy. They might need to be cooked one at a time. The mozzarella and Parmesan cheeses should be mixed together in a different bowl. Put eggplant slices, marinara sauce, cheese mixture, and fresh basil leaves in a dish that can go in the oven. Do this again and again until all the ingredients are used up. Add a cheese layer on top to finish. Put the dish in the Airfryer and cook it at 350F 175C for 15 to 20 minutes, or until the cheese is golden and bubbly. After letting it cool for a few minutes, serve your Melanzane alla Parmigiana straight from the air fryer.

Prep Time: 30 minutes

Cook Time: 25 minutes