Parmigiana is a super tasty dish, but traditionally to make it GREAT you’d have to fry the aubergine and that is not exactly healthy or light for your body. After realising just how much carbohydrates and sugars we were consuming we decided to embrace a ketogenic diet, my body had absolutely enough of all of that! I still believe in allowing yourself pasta or cake now and then but changing our lifestyle was much needed for us.
Enough chitchat, here’s my keto-friendly parmigiana!
INGREDIENTS: (serves 4)
- 3 aubergines
- 3 courgettes
- 10/15 plum tomatoes
- 200g Parmesan
- 3 mozzarellas
- 50g roasted pine nuts
Let’s start making the TOMATO SAUCE : in a pan with olive oil and 2 cloves of garlic throw your tomatoes cut in chunks and Cook them until soft. Blitz and season then put back on the heart and reduce until the watery pats evaporates.
While your tomato sauce is simmering, pre-heat the oven to 190C. Slice your aubergines and courgettes length wise, brush them with olive oil and a pinch of salt then roast them in the oven until golden and crunchy.
A quick BASIL PESTO can give a good kick to an otherwise very light parmigiana!!
Put 100g of Parmesan, 50g pine nuts, 80g fresh basil, one clove of garlic and olive oil in a blender until creamy and there you have it!
All that’s left is layering and baking! I did aubergines/courgettes, pesto, tomato sauce, mozzarella and parmesan x3 times.
Bake until the mozzarella and Parmesan form a nice crust and the water from the mozzarella is absorbed. (30 mins roughly)