Paleo Eggplant Parmesan
Try this Paleo Eggplant Parmesan recipe, or contribute your own.
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!
My Go-To Paleo Eggplant Parmesan
As a busy working mom, finding time to cook healthy, delicious meals can feel like a Herculean task. But I’ve discovered that even amidst the chaos of work deadlines and school pick-ups, preparing satisfying and nutritious food is entirely possible. This Paleo Eggplant Parmesan recipe is my go-to weeknight dinner – it's incredibly flavorful, surprisingly easy to make, and satisfies my craving for a comforting Italian classic without the guilt. The best part? It’s completely adaptable to your preferences and what you have on hand. You can adjust the amount of spices, swap out the cheese for different vegan options, or add other vegetables for extra nutrition.
The beauty of this recipe lies in its simplicity. The eggplant, baked to golden perfection, offers a delightful contrast to the rich tomato sauce. And let’s not forget that amazing melt-in-your-mouth vegan mozzarella! I often find myself doubling the recipe, not only for my family but also to have leftovers for lunch the next day. It’s the perfect way to start my day with a healthy, delicious meal that fuels me for the busy hours ahead. The prep time is relatively short, and the baking time is incredibly convenient, allowing me to multitask while dinner simmers in the oven. This recipe has become a staple in my weeknight rotation, allowing me to balance my demanding work schedule with the joy of providing wholesome food for my loved ones.
Beyond the ease and deliciousness, this dish also speaks to my commitment to healthy eating. This recipe fits perfectly within a Paleo diet, allowing me to enjoy comforting food without compromising my health goals. It’s a great source of protein and fiber and is lower in carbohydrates than traditional versions. The use of fresh ingredients ensures a flavorful and vibrant meal, and the baking method allows for healthier fats compared to deep frying. It’s a win-win situation – a delicious and satisfying meal that supports a healthy lifestyle.
I love experimenting with different variations of this recipe. Sometimes I add sauteed zucchini or bell peppers to the layers for extra flavor and nutrients. Other times, I'll play with the herbs and spices, experimenting with basil, thyme, or rosemary to add depth of flavor. It's incredibly versatile and allows for creativity in the kitchen. One thing remains constant though: the joy of sitting down to a meal that is both delicious and healthy.
One important tip I've learned is to make sure the eggplant slices are not overlapping while they bake. This ensures they crisp up evenly and prevents any soggy spots. And don't be afraid to adjust the baking time to your oven. Every oven is different, so keep an eye on the eggplant and adjust the time as needed. This dish is truly a testament to the idea that healthy eating doesn’t have to be complicated or time-consuming. This Paleo Eggplant Parmesan is proof that a nutritious and flavorful dinner can be achievable even on the busiest of days.
I encourage you to try this recipe and make it your own. Share your modifications and experiences – I love hearing from fellow food lovers! Happy cooking!
