Eggplant Parmigiana
Course: MainServings
6
servingsPrep time
30
minutesCooking time
30
minutesTotal time
1
hourIngredients
2-3 purple eggplants, cut into 1/2 inch medallions
1/4 cup coconut flour
1/2 cup almond flour
1/4 cup ground sunflower seeds
1 cup Pecorino Romano cheese, plus 1/4 cup for topping
1 clove garlic, minced
3 Tablespoons fresh basil, chopped
3 Tablespoons fresh parsley, chopped
2 Tablespoons dried Italian spices
1-2 eggs, beaten
5-6 Tablespoons coconut or olive oil
4 ounces fresh mozzarella cheese
Garnish with more cheese and fresh basil
4-6 cups tomato sauce
Directions
- Preheat your oven to 350 degrees.
- Cut the eggplant into 1/2 inch slices and arrange on a plate
- Sprinkle with salt and set aside for about 30 minutes (the salt will draw out the bitter waters of the eggplant)
- After 30 minutes, rinse each medallion and pat dry with a paper towel
- While waiting on the eggplant, mix together the coconut flour, almond flour, ground sunflower seeds, cheese, garlic, herbs and spices to make the breading
- Beat eggs and mix with a splash of water
- Soak eggplant medallions in the egg mixture for 10 minutes
- Dip in breading, coating both sides
- Add oil to frying pan and heat on medium
- Pan fry until golden on both sides
- Remove from pan and place on a paper towel
- Pour 1-2 cups of tomato sauce into a glass baking dish
- Put the fried eggplant medallions in the dish
- Cover with a spoonful of sauce
- Top with a pinch of fresh mozzarella and a teaspoon of Pecorino Romano cheese
- Cover and bake for 30-40 minutes
Notes
- This dish is well paired with pasta or zucchini noodles.
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