Keto Spicy Baked Eggplant with Herbs and Cheese Recipe

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

1. Place the eggplant slices in a colander and sprinkle them with salt.
2. Allow it to sit for 2 hours.
3. Wipe the eggplant slices with paper towels.
4. Brush the eggplant slices with olive oil; cook in a cast-iron grill pan until nicely browned on both sides, about 5 minutes.
5. Melt the butter in a pan over medium flame.
6. Now, cook the kale leaves until wilted.
7. In a mixing bowl, combine the three types of cheese.
8. Transfer the grilled eggplant slices to a lightly greased baking dish.
9. Top with the kale.
10. Then, add a layer of 1/2 of cheese blend.
11. Pour the tomato sauce over the cheese layer.
12. Top with the remaining cheese mixture.
13. Sprinkle with seasoning.
14. 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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