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!
Paleo Eggplant Parmesan: A Deliciously Healthy Twist on a Classic
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Weeknights are a whirlwind of school pick-ups, homework battles, and the never-ending cycle of laundry. But I refuse to let my family settle for processed, unhealthy food. That’s why I’m always on the hunt for recipes that are both nutritious and quick to prepare. This Paleo Eggplant Parmesan is one such discovery; a recipe that satisfies my family's craving for comfort food without sacrificing their health or my precious time.
The beauty of this dish lies in its simplicity and versatility. It’s a healthier take on a classic Italian-American favorite, and it's surprisingly easy to make. Forget the heavy, greasy frying; this recipe embraces baking, resulting in a lighter, crispier eggplant that's bursting with flavor. And let's not forget the creamy, tangy sauce – a vibrant mix of tomatoes, coconut sugar, and a hint of spice that perfectly complements the eggplant's delicate sweetness.
What makes this recipe so special?
Firstly, it’s Paleo-friendly. This means it's free from grains, legumes, and refined sugars, aligning with the principles of the Paleo diet. This makes it a fantastic choice for those following this dietary approach or simply looking to reduce their intake of processed foods. Secondly, it's incredibly adaptable. Feel free to experiment with different types of cheese, add other vegetables like zucchini or bell peppers, or adjust the spices to your liking. This recipe is a blank canvas for your culinary creativity!
Beyond the recipe: A reflection on busy lives and healthy choices.
Cooking, for me, is more than just preparing food; it’s an act of love and self-care. It’s a way to nourish my family, and in doing so, nourish myself. In the midst of the daily chaos, finding time for this act of creation is essential. It’s a way to de-stress, connect with my family, and create memories around a shared meal. This recipe isn't just a dish; it's a symbol of my commitment to balancing a busy life with healthy eating habits.
This Paleo Eggplant Parmesan isn't just about a quick, easy, healthy meal; it's about reclaiming control of your time and your health. It's a reminder that delicious and nutritious food doesn’t have to be complicated or time-consuming. By taking the time to prepare this dish, you’re investing in your well-being and that of your loved ones. So, gather your ingredients, and let's create a culinary masterpiece together!
Tips and variations:
- For a spicier kick, add more red pepper flakes.
- If you don't have vegan mozzarella, regular mozzarella will work just fine.
- Add some fresh basil or oregano to the sauce for extra flavor.
- Serve this dish with a side salad for a complete and balanced meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This recipe is more than just a meal; it's a testament to the fact that healthy eating can be delicious, convenient, and even enjoyable! So, go ahead, give it a try, and let me know how it turns out!
