Keto Eggplant Gratin at Albert Hansen blog

Keto Eggplant Gratin. Remove when done, set aside and turn up the oven to 450°f (220°c). Slice the eggplants into 1/2 inch thick (1cm) slices. Remove from oven, turn eggplant slices over and then continue to bake until the eggplant is soft another 5 to 10 minutes. Brush olive oil on both sides of the slices and sprinkle with salt. Put in a large casserole dish, cover with foil bake for 25 minutes or until softened. Preheat the oven to 400f. Soak the eggplant in salted water for 15 minutes. In a second bowl combine. In one bowl whisk 2 eggs and set aside. After 30 minutes pat the eggplant slices dry with a paper towel. Spread on a baking sheet and bake for 15 minutes. Add ½ cup marinara to the bottom of your dish, spreading evenly around the bottom. Preheat the oven to 400°f (200°c). Spray the inside of a deep casserole dish with cooking spray. Preheat your oven to 375°f.

Keto Eggplant Parmesan Recipe Easy Low Carb Vegetarian
from www.myketokitchen.com

Preheat your oven to 375°f. After 30 minutes pat the eggplant slices dry with a paper towel. Preheat the oven to 400f. Spray the inside of a deep casserole dish with cooking spray. In a second bowl combine. Add ½ cup marinara to the bottom of your dish, spreading evenly around the bottom. Remove when done, set aside and turn up the oven to 450°f (220°c). Preheat the oven to 400°f (200°c). Spread on a baking sheet and bake for 15 minutes. Soak the eggplant in salted water for 15 minutes.

Keto Eggplant Parmesan Recipe Easy Low Carb Vegetarian

Keto Eggplant Gratin Put in a large casserole dish, cover with foil bake for 25 minutes or until softened. Spray the inside of a deep casserole dish with cooking spray. Put in a large casserole dish, cover with foil bake for 25 minutes or until softened. Remove from oven, turn eggplant slices over and then continue to bake until the eggplant is soft another 5 to 10 minutes. Remove when done, set aside and turn up the oven to 450°f (220°c). Spread on a baking sheet and bake for 15 minutes. Preheat the oven to 400f. Place the sliced eggplant into a colander and sprinkle with salt. Soak the eggplant in salted water for 15 minutes. In one bowl whisk 2 eggs and set aside. Preheat your oven to 375°f. After 30 minutes pat the eggplant slices dry with a paper towel. In a second bowl combine. Add ½ cup marinara to the bottom of your dish, spreading evenly around the bottom. Preheat the oven to 400°f (200°c). Brush olive oil on both sides of the slices and sprinkle with salt.

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