Keto Baked Eggplant with Dairy-Free Ricotta and Tomato Sauce
Baked eggplant slices topped with a savory mixture of dairy-free ricotta, tomato sauce, and herbs. A delicious and satisfying keto-friendly Mediterranean dinner.
Ingredients
- 1 large Eggplant
- 1/4 cup Olive oil
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1 cup Dairy-free ricotta
- 1 Egg
- 2 tbsp Fresh parsley
- 1/2 tsp Dried oregano
- 1.5 cups Tomato sauce
Instructions
- 1Preheat oven to 375°F (190°C).
- 2Slice eggplant into 1/2-inch thick rounds.
- 3Brush eggplant slices with olive oil and season with salt and pepper.
- 4Bake for 15 minutes.
- 5In a bowl, combine dairy-free ricotta, egg, chopped parsley, and oregano.
- 6Spread a spoonful of tomato sauce on each eggplant slice.
- 7Top with a spoonful of the dairy-free ricotta mixture.
- 8Bake for another 20 minutes, or until heated through and slightly browned.
- 9Serve immediately.
Substitutions
Ricotta cheese → Dairy-free ricotta
Provides creamy texture and flavor similar to ricotta.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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