Monday, March 4, 2013

ALMOST Paleo Eggplant Parmesan

Almond Flour
2 Eggs for the egg wash
Skim Mozzarella Cheese
1 large eggplant
1 Jar of tomato basil pasta sauce
Basil, Crushed Red Pepper, Salt and Pepper for seasoning

This will serve 4-6 

Use a peeler to remove the skin from the eggplant.

Slice the eggplant into centimeter width slices.

Use either Coconut or Sunflower oil to fry eggplant slices.  I poured this in my pan and had it heating while I prepared the first round of eggplant slices.
At this time preheat your oven at 300 degrees and be sure your cooking dish is greased .

Egg wash your eggplant slices.

Dredge in the almond flour seasoned with basil, crushed red pepper, salt and pepper.

Fry your slices until their lightly brown on both sides.  I had to dump my oil a few times throughout the process.  The almond flour gets very dark and turns the oil dark.  

Once they're browned pull them off and place on a paper towel to drain any additional oil off.

Start with a layer of the tomato sauce on the bottom of your greased dish.  I used a pyrex casserole bowl.  Then layer your eggplant, another layer of sauce, then a layer of shredded cheese.  Repeat until all of your eggplant slices are used. 
Top off with a layer of cheese.  

Bake for 30-40 minutes or until the cheese on the top is crispy and slightly browned. 

Serve and enjoy!

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