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keto-eggplant-stuffed-spaghetti

Keto Melanzane Ripiena di Pasta (Eggplant Stuffed with Pasta)

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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 2
Course: Main Course, Side Dish
Cuisine: Italian
Calories: 516
Ingredients Method Notes

Ingredients
  

  • 1 Eggplant
  • 1 Cup Tomato Sauce
  • 100 Grams Low Carb Spaghetti Or any other low carb pasta.
  • 60 Grams Cubed Mozzarella Or Smoked Cheese
  • 30 Grams Parmigiano Reggiano For Grating
  • 2 Tbsp Olive Oil
  • Salt To Taste
  • Pepper To Taste
  • Pine Nuts Optional, about 1 tbsp, not included in nutrition information.
  • Fresh Basil Optional garnish, to Taste.

Method
 

  1. Preheat oven to 425°F.
  2. Cut the eggplant lengthwise and score the eggplant into cubes.
  3. Brush 1 tbsp of olive oil over each eggplant. Season with salt and pepper.
  4. Bake for 20 minutes until tender.
  5. Meanwhile, heat the tomato sauce and boil the low carb pasta.
  6. Once the eggplant is done baking, remove from oven and scoop out the eggplant pulp. Making sure to keep the eggplant skin intact.
  7. Add the eggplant pulp to a mixing bowl along with, cubed mozzarella, tomato sauce and low carb pasta. Stir to combine.
  8. Fill the eggplant skin with the filling and top with grated parmigiano reggiano.
  9. Place the stuffed eggplant back into the oven for about 10 minutes until cheese has melted.
  10. Enjoy!

Notes

Nutrition Information / Serving (2 Servings): 
  • 516 Calories
  • 23g Carbohydrates
  • 16g Fiber
  • 26g Fat 
  • 39g Protein 
 
Net Carbs: 7g / Serving