Luca's eggplant parmesan (recipe)

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Luca's eggplant parmesan (recipe)
NameLuca's eggplant parmesan
IngredientsEggplant 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 friendlinessKeto friendly
Calories300.4
Fat27.8
Protein6.8
Carbohydrate8
Fiber3.5
Net carbohydrates4.5
Sugar3.5
Saturated fat5.7
Cholesterol (mg)12
Sodium820.8
Servings6
Reviewaggregate


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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.

Did you know? - WikiMD has over 50,000 keto friendly recipes with a color coded ketometer rating scale!

Luca's eggplant parmesan (recipe)


  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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Contributors: Prab R. Tumpati, MD