Paleo Eggplant Parmesan
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 284.2
- Total Fat: 21.6 g
- Cholesterol: 42.4 mg
- Sodium: 267.0 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 4.7 g
- Protein: 12.1 g
View full nutritional breakdown of Paleo Eggplant Parmesan calories by ingredient
Introduction
This is a delicious take on an old Italian classic. This is a delicious take on an old Italian classic.Number of Servings: 6
Ingredients
-
4 serving Japanese eggplant (by NEKOPAPA55)
1 large Egg, fresh, whole, raw
2 oz Cheese, Mozarella, Low Moist/Part Skim (Lucerne)
2 oz Parmesan Cheese, hard
4 serving Bob's Red Mill Almond Flour - per 1/4 Cup
.5 cup (8 fl oz) Water, tap
.125 tsp Pepper, black
3 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil
1.5 tsp McCormick Italian Seasoning (by MRULAND)
2 Cup Stewed Tomatoes, Canned, No salt
Tips
This dish holds its heat. Letting it stand for a few minutes allows the flavors to meld even more. It also makes excellent leftovers.
Directions
Preheat oven to 350 degrees F. You will also need a frying pan and a 9" x 9" baking dish.
Wash and slice the eggplant into 1/2 inch slices leaving the skin on. Set aside in a bowl of water with a pinch of salt until ready for dredging.
In a medium sized bowl, mix together the almond flour,1 tsp of Italian seasoning, and the black pepper. Blend well. In a second bowl (smaller, cereal-sized if you prefer) mix the egg and the 1/2 cup of water and the remaining Italian seasoning and beat well.
In the frying pan, melt the 1/4 cup of coconut oil over medium heat and prepare your dredging station. Dip each slice of eggplant in the seasoned water wash, dredge in the almond flour mixture making sure all sides are coated, and immediately place in the frying pan to brown. Repeat until all eggplant is coated and browned on both sides. Remove and drain eggplant.
Pour 1/2 of the jar of vegetarian pasta sauce into the baking pan and coat the bottom. Layer the eggplant until the bottom and cover with the remaining pasta sauce. Sprinkle the mozzarella and Parmesan cheese on top and bake at 350 degrees for 45 minutes uncovered. Let stand for about 5 minutes before dividing into 6 servings.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user KACEYSW.
Wash and slice the eggplant into 1/2 inch slices leaving the skin on. Set aside in a bowl of water with a pinch of salt until ready for dredging.
In a medium sized bowl, mix together the almond flour,1 tsp of Italian seasoning, and the black pepper. Blend well. In a second bowl (smaller, cereal-sized if you prefer) mix the egg and the 1/2 cup of water and the remaining Italian seasoning and beat well.
In the frying pan, melt the 1/4 cup of coconut oil over medium heat and prepare your dredging station. Dip each slice of eggplant in the seasoned water wash, dredge in the almond flour mixture making sure all sides are coated, and immediately place in the frying pan to brown. Repeat until all eggplant is coated and browned on both sides. Remove and drain eggplant.
Pour 1/2 of the jar of vegetarian pasta sauce into the baking pan and coat the bottom. Layer the eggplant until the bottom and cover with the remaining pasta sauce. Sprinkle the mozzarella and Parmesan cheese on top and bake at 350 degrees for 45 minutes uncovered. Let stand for about 5 minutes before dividing into 6 servings.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user KACEYSW.