Eggplant With Tomato Sauce Recipe

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Saute eggplant in oil until it is soft and brown. Add garlic and continue sauteeing until garlic is golden. Remove from pan and set aside. Stir fry the …

Rating: 4.5/5(2)
1. Saute eggplant in oil until it is soft and brown.
2. Add garlic and continue sauteeing until garlic is golden. Remove from pan and set aside.
3. Stir fry the peppers until they are soft.
4. Combine vegetables and add tomato sauce, salt and pepper. Simmer until sauce is warm.

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Brush both sides of the eggplant with olive oil and season with the salt and pepper. Bake until browned, about 10 minutes, turning once. Place 1

1. Preheat oven to 425 degrees F.
2. Brush both sides of the eggplant with olive oil and season with the salt and pepper.
3. Bake until browned, about 10 minutes, turning once.
4. Place 1 tomato slice on each eggplant slice. Sprinkle with basil and oregano then top with shredded mozzarella cheese.

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Instructions. Heat oil over medium-high heat in a large deep skillet, when hot saute the garlic in olive oil. Add eggplant and cook about 3 minutes, …

1. Heat oil over medium-high heat in a large deep skillet, when hot saute the garlic in olive oil.
2. Add eggplant and cook about 3 minutes, until it begins to soften.
3. Coarsely chop tomatoes and add them to the skillet along with the juices.
4. Season with salt and pepper and simmer, uncovered about 15-20 minutes.

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Heat oil in a large skillet over medium high heat until it reaches 375 degrees F. Fry the eggplant slices 2 or 3 at a time, in the skillet, until browned, …

Rating: 5/5(7)
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Set the sliced eggplant out on paper towels. Sprinkle the eggplant with salt and let them sweat for 10 minutes. Dab the water from the tops. Flip the slices over, salt, and sweat again for another 10 minutes. Dab the water from the tops.
3. In a saucepan over medium heat, combine the chopped tomatoes, half the oregano, half the remaining salt, and tomato paste. Stir well. Simmer for 15 minutes.
4. On a plate, combine the Parmesan cheese, almond flour, remaining salt and oregano. Coat each slice of eggplant in the mixture and press it down so it attaches to the eggplant.

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Pour the canned tomatoes into a heavy-bottomed saucepan. Peel the garlic, chop and add to the tomatoes. Salt, pepper the tomatoes with garlic to your taste, and mix. Return the pan to heat and simmer the sauce for about 10 minutes until it slightly reduces its volume. Place the ricotta cheese in a small bowl, add the eggs and mix well.

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Healthy, Low Carb, & Vegetarian Nutritional Information and Points $4 – Buy Now more info Instructions 1 Preheat the oven to 400 degrees. Slice …

Rating: 4.8/5(4)
1. Preheat the oven to 400 degrees. Slice the eggplant into long pieces. If you have time, sprinkle the eggplant with salt and let it rest for 15 minutes. After the 15 minutes, press a paper towel against the eggplant to remove any excess moisture.
2. Cover 2 baking sheets with foil and spray with cooking spray. Place the eggplant in a single layer on the baking sheets. Brush with olive oil. Sprinkle with salt, pepper, and Italian seasoning.
3. Bake for 20-25 minutes until softened.
4. Meanwhile, coat an 8 X 8 glass baking dish with cooking spray. Add about 1/3 of the sauce to the bottom. Add a layer of the baked eggplant. Sprinkle with 1/2 the mozzarella cheese. Add more sauce, another layer of eggplant, more sauce, and then sprinkle the remaining mozzarella cheese on top. Mix together the almond flour and Parmesan cheese and sprinkle over top.

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Blot all the moisture off of the surface of the eggplant slices with paper towels. Line a sheet pan with foil and spread with 1 tablespoon of oil. Method …

Rating: 5/5(7)
1. Slice the eggplant into 8 rounds 1/2 inches each. Place in a colander and sprinkle salt on each side. Let sit 10 minutes to draw out some moisture. Then give them a quick rinse.
2. Preheat oven to 400 F.
3. Cool Eggplant Parmesan before covering and refrigerating. Can freeze, but it will not be crispy when it thaws. To reheat, warm a leftover serving in the microwave or cover with foil and reheat in a 350 oven or convection air fryer for 20-30 minutes. Can also reheat in a drawer-type air fryer for several minutes at 350F.

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Just so you know, this is a low carb eggplant recipe. The coating I used is a combination of Parmesan cheese and crushed pork rinds. I Serve …

Rating: 4.8/5(15)
1. Prep. : Slice the eggplant into 10-12 rounds, sprinkle them with salt and put in a colander to drain for 15 minutes. Dry completely on paper towels. Meanwhile crack the eggs in a shallow bowl (cereal or soup bowl) large enough to hold an eggplant round and scramble with a fork. Mix the pork rinds, cheese, and seasoning together in another shallow bowl. Ready a small sheet pan.
2. Procedure: Pick up a round with a fork and flip it back and forth in the egg until completely covered. Pick up with a fork and let the egg run off. Place into the crumb mixture and cover the top with crumbs. Press the crumbs onto the top. Then, flip the round over with the fork and do this again. Lift the eggplant round out and shake off the excess crumbs. Lay on a sheet pan. Repeat the process on all of the rounds. You should have enough for 10-12 rounds depending on how big they are.
3. Cook: Heat an iron skillet or a non-stick pan over medium high heat. Alternately, you can use a big pancake skillet and fit all on the skillet at once. When hot, add the oil (you will need much less oil in a non-stick skillet). When the oil is hot, add 3-4 round to the pan and let cook for 3 minutes per side. Remove to a paper towel to drain then to a cooling rack. As you go, you may need to add a little more oil to the skillet or adjust the heat down just a bit. The eggplant will be brown and very crispy. Serve with tomato sauce, spicy mayo or eat as is!
4. Net Carbs per serving: 3.15 g.

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It is both vegetarian and a vegan recipe, low carb and gluten free. A perfect Mediterranean diet dish. Add to Recipe Box I don’t have too many baked eggplant recipes. This one turns the baked eggplant . 總共需要時間: 15 分鐘. I told Kerry about the recipe makeover challenge, and she suggested I tackle eggplant Parmesan. Urg. Never one to back down from a challenge, I …

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In a bowl, mix together well almond flour, pork rinds, parmesan and spices. Now take your sliced eggplant and dip them into the egg, then your flour mixture and then repeat the …

Rating: 5/5(1)
1. The first thing for you to do is wash your eggplant and dry it well with paper towels.
2. Slice your eggplant in the size that you desire.
3. Put your eggs in a bowl and blend it well with a fork.
4. Next grind up your pork rinds in a food processor and grind them up.

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Our Keto Eggplant Parmesan recipe is a low carb version of a classic Italian favorite that so many people love. The tender eggplant slices are coated in a crispy almond flour …

1. Slice the ends off the eggplants, and using a vegetable peeler, peel the eggplants. Cut into round slices ⅛”-¼” thick. Try to cut even slices.
2. Line a baking tray with paper towels, and place the slices on the baking tray. Sprinkle all the slices with salt, then flip over and sprinkle the other side. Let sit for 30 minutes. Pat dry with paper towels after the 30 minutes is up.
3. In one bowl whisk 2 eggs and set aside. In a second bowl combine the almond flour, parmesan cheese, seasonings, and then mix together.
4. Dip the eggplant slices into the egg mixture, then move to the flour mixture, making sure to evenly coat each piece of eggplant. Place the slices onto a tray while you finish dipping the rest of the eggplant.

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Trim the eggplant and slice lengthways (3 - 5 mm thick). Place in a bowl and sprinkle with ½ tsp salt and allow to rest whilst you make the sauce. Make tomato sauce whilst the …

Rating: 5/5(8)
1. Trim the eggplant and slice lengthways (3 - 5 mm thick). Place in a bowl and sprinkle with 1/2 tsp salt and allow to rest whilst you make the sauce.
2. Make tomato sauce whilst the aubergines rest.
3. Rinse the aubergines to remove the salt and pat dry on kitchen paper.
4. Brush the eggplant on both sides generously with 5 tbsp 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 aubergines, about 5 slices per frying pan.

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Light food such this Roasted Eggplant and Tomato Gratin. Think of this as a delicious, low-calorie, low-carb version of eggplant Parmesan. Instead of breaded, fried eggplant, the eggplant is roasted, sliced and layered with a rich and tasty tomato sauce and freshly grated Parmesan, and baked in a hot oven until bubbly.

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Warm the sauce in the microwave or a saucepan, and pour over the eggplant. Serve with about a ¼ cup of sauce per serving. Notes Nutrition info calculated in Carb Manager …

Rating: 4.9/5(13)
1. Preheat grill on high heat setting.
2. Cut off ends of eggplants, and slice into 1/4 inch to 1/2 inch thick planks. Baste with olive oil, and sprinkle with a little oregano, salt and pepper.
3. Place eggplant on the grill and reduce grill to medium heat. Turning once after a 3-5 minutes and continue to grill until eggplant has softened
4. Transfer to serving dish, and immediately top with mozzarella cheese.

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The flesh of the Eggplant – depending on how restricted you are with carbohydrates, you use leftover chopped eggplant flesh in the bolognese sauce. Cut into small cubes and add into the sauce before filling the vegetable. Herbs – Use herbs only once the whole eggplants are baked.

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If you are using a copper chef non-stick pan (I highly recommend for this), you don't need any oil and you will get a very crispy eggplant. Preheat oven to 400 degrees. Put small …

1. Slice eggplant. I like it medium thick, about 1 inch if I'm baking it without stacking it. I recommend first slicing off the dark skin.
2. Sweat the eggplant. Lay out on cloth or paper towels and salt heavily on both sides. Use more cloth or paper towels to absorb the liquid.
3. Beat 2 eggs. Use more as needed.
4. Add salt and pepper into eggs.

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Step 1: In a medium pot, heat the olive oil over medium heat. Add the minced garlic and chili flakes and cook for 2 – 3 minutes. Step 2: Add the diced tomatoes, tomato paste, …

Rating: 4.7/5(23)
1. In a medium pot, heat the olive oil over medium heat. Add the minced garlic and chili flakes and cook for 2 – 3 minutes.
2. Add the diced tomatoes, tomato paste, sea salt, pepper, and fresh basil. Mix well, then turn the heat down to low and allow the marinara to simmer for 20 – 30 minutes.
3. Slice the eggplant into 1/4 inch thick rounds and place on a baking tray. Sprinkle sea salt over the top side of the eggplant, then flip over to sprinkle the other side. Allow to sit for 30 minutes, then dry off excess water with a paper towel.
4. Preheat your oven to 400F (200°C) and line a baking tray with parchment paper.

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Frequently Asked Questions

How do you cook low carb eggplant parmesan?

Low Carb Eggplant Parmesan is such a simple, delicious dinner! With crispy eggplant and melted, bubbly cheese, this is one recipe you'll come back to again and again. In a medium pot, heat the olive oil over medium heat. Add the minced garlic and chili flakes and cook for 2 – 3 minutes.

How to cook eggplant and tomato sauce?

This simple Eggplant and Tomato Sauce is delicious, made with diced eggplant stewed in tomatoes and garlic. I love it served over pasta but it's also great as a side dish on it's own. Heat oil over medium-high heat in a large deep skillet, when hot saute the garlic in olive oil. Add eggplant and cook about 3 minutes, until it begins to soften.

Is eggplant with marinara sauce low carb?

Crispy fried eggplant rounds coated in Parmesan cheese and pork rind breadcrumbs make a fun low carb appetizer or snack when served with Marinara sauce. Prep. : Slice the eggplant into 10-12 rounds, sprinkle them with salt and put in a colander to drain for 15 minutes.

Is eggplant parmesan keto?

My Keto eggplant parmesan is coated in almond flour and grated parmesan cheese instead of using flour and breadcrumbs. Which means this recipe for baked parmesan is much lower in carbs than traditional eggplant parm. To be more specific, our Keto eggplant parmesan has only 8 NET CARBS per serving.

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