Keto Melanzane Ripiena di Pasta (Eggplant Stuffed with Pasta)
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.
Instructions
- Preheat oven to 425°F.
- Cut the eggplant lengthwise and score the eggplant into cubes.
- Brush 1 tbsp of olive oil over each eggplant. Season with salt and pepper.
- Bake for 20 minutes until tender.
- Meanwhile, heat the tomato sauce and boil the low carb pasta.
- Once the eggplant is done baking, remove from oven and scoop out the eggplant pulp. Making sure to keep the eggplant skin intact.
- Add the eggplant pulp to a mixing bowl along with, cubed mozzarella, tomato sauce and low carb pasta. Stir to combine.
- Fill the eggplant skin with the filling and top with grated parmigiano reggiano.
- Place the stuffed eggplant back into the oven for about 10 minutes until cheese has melted.
- Enjoy!
Notes
Nutrition Information / Serving (2 Servings):
- 516 Calories
- 23g Carbohydrates
- 16g Fiber
- 26g Fat
- 39g Protein