Try this Paleo Eggplant Parmesan recipe, or contribute your own.
- 1/2 tsp crushed red pepper flakes
- 3 medium thin eggplants (i used some japanese ones) sliced thin vertically (so you end up with long, thin slices)
- 2 tbs flax meal whisked into 6 tbs water (or substitute beaten and mixed with 2 tbs water)
- 1-1/2 cups almond meal
- 1-1/2 tsp dried oregano
- sea salt and black pepper
- 1 28- oz can crushed tomatoes
- 1-1/2 tbs coconut sugar
- 4 oz thinly sliced vegan mozzarella cheese
- 1/4 cup vegan parmesan cheese shreds
- Carbohydrate 0.33978 g
- Cholesterol 0 mg
- Fat 0.10362 g
- Fiber 0.163200004577637 g
- Protein 0.07206 g
- Saturated Fat 0.01956 g
- Serving Size 1 1 Serving (20g)
- Sodium 26.0186666666667 mg
- Sugar 0.176579995422363 g
- Trans Fat 0.01734 g
- Calories 2 calories
Step-by-step
- Preheat the oven to 425°F.
- Place the egg and water mixture into a shallow pie plate or dish.
- In a second shallow dish, combine the almond meal with the oregano and some salt and black pepper.
- Dip each eggplant slice in the egg mixture and flip to coat well.
- Then dredge each piece in the almond flour mixture, again turning to coat well.
- Place the dredged slices on parchment-lined baking sheets in a single layer, making sure they are not touching each other.
- Place the trays in the oven and bake for 30 minutes. Then flip the slices over and bake for another 10 minutes, or until the slices start to get crisp and golden brown. (Note: all ovens are different, so check your slices occasionally to make sure they don't cook too quickly.)
- Meanwhile make the sauce: In a medium saucepan, combine the tomatoes, red pepper flakes, coconut sugar, and salt and pepper to taste. Simmer, covered, for 30 minutes, stirring occasionally.
- When the eggplant is done, remove it from the oven, and reduce the temperature to 350°F.
- Ladle some sauce into the bottom of a 13x11 baking dish (or a dish close to that size).
- Arrange eggplant slices over the sauce, putting them close to each other but not overlapping much.
- Spread some sauce over the eggplant. Layer some mozzarella over the sauce. Repeat with a second layer (and a third layer if you have extra eggplant).
- After you add your final layer of eggplant, finish with sauce, then mozzarella, and then sprinkle on the Parmesan.
- Bake for 20 minutes.
- Enjoy!
Vibrant red tomato sauce bubbles up around edges of golden, almond-crusted eggplant while melting vegan cheese coats the top in bubbling patches. Success in this dish hinges entirely on moisture management during the baking phase. Eggplant holds high water content, which quickly turns a crisp crust into a soggy layer if trapped. Spacing the vertical slices completely apart on parchment-lined baking sheets allows steam to escape properly at 425 degrees Fahrenheit rather than condensing underneath. Baking these slices for thirty minutes before flipping them for an additional ten minutes builds a durable barrier that withstands heavy layers of sauce. Traditional Italian versions rely on wheat flour and deep-frying, but this grain-free adaptation uses a high-heat oven roast to achieve similar structural integrity. Almond meal browns quickly due to its natural fat content, meaning visual checks are mandatory during the final minutes to prevent scorching. Simmering crushed tomatoes with coconut sugar for thirty minutes balances the natural acidity without adding heavy starches. Layering the baked vegetables alternately with sauce and cheese in a thirteen-by-eleven-inch dish ensures every bite absorbs balanced moisture during the final twenty-minute bake at 350 degrees Fahrenheit.
