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Recipe Category: Side-Dish
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Keto Spicy Baked Eggplant With Herbs And Cheese Recipe
Ingredients
Servings 6
Per serving: 230 Calories; 18.5g Fat; 6.7g Carbs; 2.4g Fiber; 10.6g Protein; 3.3g Sugars
- 1 (3/4-pound) eggplant, cut into 1/2-inch slices
- 1 tablespoon olive oil
- 1 tablespoon butter, melted
- 8 ounces kale leaves, torn into pieces
- 14 ounces garlic-and-tomato pasta sauce, without sugar
- 1/3 cup cream cheese
- 1 cup Asiago cheese, shredded
- 1/2 cup Gorgonzola cheese, grated
- 2 tablespoons ketchup, without sugar
- 1 teaspoon Peperoncino (hot pepper)
- 1 teaspoon Basilico (basil)
- 1 teaspoon oregano
- 1/2 teaspoon Rosmarino (rosemary)
Method
- Place the eggplant slices in a colander and sprinkle them with salt.
- Allow it to sit for 2 hours.
- Wipe the eggplant slices with paper towels.
- Brush the eggplant slices with olive oil; cook in a cast-iron grill pan until nicely browned on both sides, about 5 minutes.
- Melt the butter in a pan over medium flame.
- Now, cook the kale leaves until wilted.
- In a mixing bowl, combine the three types of cheese.
- Transfer the grilled eggplant slices to a lightly greased baking dish.
- Top with the kale.
- Then, add a layer of 1/2 of cheese blend.
- Pour the tomato sauce over the cheese layer.
- Top with the remaining cheese mixture.
- Sprinkle with seasoning.
- Bake in the preheated oven at 350 degrees F until cheese is bubbling and golden brown, about 35 minutes. Bon appetit!
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