Baked Eggplant With Tomatoes and Parmesan – Keto Recipe!

On the off chance that you haven’t attempted heated eggplant some time recently, at that point it’s certainly justified regardless of an attempt.

As a matter of first importance, the taste is unbelievably superior to heating up the vegetable.

Second, it makes an awesome showing with regards to of engrossing and conveying flavors.

Ingredients:

• 4 Sliced Eggplants
• 3.5oz Tomato Paste (100g)
• 1 tsp. Italian Herbs
• 2oz Parmesan Cheese (60g)
• 1 tsp. Salt
• 1 tbsp. Olive Oil

Methods:

1. Cut the eggplants into one-centimeter thick cuts.

2. In a bowl, blend the tomato glue, Italian Herbs, and salt.

3. Place the eggplant cuts on a heating plate, gently brush with olive oil, and afterward put a tad bit of the tomato glue blend to finish everything.

4. Cover each piece with some ground parmesan cheddar.

5. Put the cuts into a broiler and cook at 200°C for around 15 minutes.

Enjoy!

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Via - healthyforreallife.com