Luca's eggplant parmesan (recipe)

Luca's eggplant parmesan (recipe)
Name	Luca's eggplant parmesan
Ingredients	Eggplant • Kosher salt • Fresh ground black pepper • Extra virgin olive oil • Tomatoes • Salt • Fresh ground black pepper • Oregano sprig • Fresh thyme sprig • Bay leaf • Fresh basil leaves • Extra virgin olive oil • Cheese • Mozzarella cheese • Extra virgin olive oil • Fresh basil leaves • Parmesan cheese • Pancetta • Garlic cloves • Olive oil • Fresh parsley • Parmesan cheese • Fresh ground black pepper
Cooktime (in hours)	3.8
Preptime (in hours)	0.75
Totaltime (in hours)	4.55
Keto friendliness	Keto friendly
Calories	300.4
Fat	27.8
Protein	6.8
Carbohydrate	8
Fiber	3.5
Net carbohydrates	4.5
Sugar	3.5
Saturated fat	5.7
Cholesterol (mg)	12
Sodium	820.8
Servings	6
Reviewaggregate

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Luca's eggplant parmesan (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.

Recipe instructions

1. 6 SLICES MELTED EGGPLANT:
2. Season both sides of eggplant slices with 1-1/4 tsps salt; let stand at least one hour.
3. Pat eggplant dry with paper towels, and sprinkle with pepper and remaining 1/2 tsp salt.
4. Heat oil in a large non-stick skillet over medium-high-heat.
5. Add eggplant slices; cook 3 minutes or until browned.
6. Turn slices over.
7. Cover, reduce heat to medium, and cook for 25 minutes or until eggplant is soft.
8. SLOW-ROASTED TOMATOES:
9. Preheat oven 225 ?F.
10. Sprinkle cut side of tomatoes with salt and pepper.
11. Place tomatoes, cut side down, in bottom of a 13 x 9 inch baking dish.
12. Top with oregano and remaining ingredients.
13. Cover with foil, bakeat 225 ?F for 2 hours.
14. Remove from oven, and cut slits in top of foil, allowing steam to escape.
15. PANGRATTATO:
16. Heat a nonstick skillet over medium heat.
17. Add pancetta; cook 6 minutes or until crisp.
18. Add garlic, and cook 1 minutes.
19. Remove from pan.
20. Heat oil in pan over medium-high heat.
21. Add bread; saute 5 minutes or until toasted.
22. Remove from pan, and add to pancetta mixture.
23. Cool to room temperature.
24. Toss with parsley, Parmesan and parsley.
25. ASSEMBLY:
26. Preheat oven to 375 8F.
27. Place eggplant slices on a jelly-roll pan.
28. Top each with tomato half and 1 piece burrata or mozzarella.
29. Bakeat 375 8 for 7 minutes or until thoroughly heated and cheese starts to melt.
30. Place on a platter, and drizzle oil over cheese.
31. Top evenly with basil and Parmesan.
32. Sprinkle with Pangrattato.
33. Enjoy with a nice robust wine!.
    
    Food tags
    Pork, Cheese, Vegetable, Meat, European, Savory

Keto-meter rating

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Time:
Prep Time in Hours and Mins:4H33M

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