Eggplant Parmigiana

Eggplant Parmigiana
Eggplant Parmigiana
Yields 6
Eggplant, Skin-On Is Full Of Antioxidants!
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  1. 2-3 purple eggplants, cut into 1/2 inch medallions
  2. 1/4 cup coconut flour
  3. 1/2 cup almond flour
  4. 1/4 cup ground sunflower seeds
  5. 1 cup Pecorino Romano cheese, plus 1/4 cup for topping
  6. 1 clove garlic, minced
  7. 3 Tablespoons fresh basil, chopped
  8. 3 Tablespoons fresh parsley, chopped
  9. 2 Tablespoons dried Italian spices
  10. 1-2 eggs, beaten
  11. 5-6 Tablespoons coconut or olive oil
  12. 4 ounces fresh mozzarella cheese
  13. Garnish with more cheese and fresh basil
  14. 4-6 cups of tomato sauce
  1. Preheat your oven to 350 degrees.
  2. Cut the eggplant into 1/2 inch slices and arrange on a plate
  3. Sprinkle with salt and set aside for about 30 minutes (the salt will draw out the bitter waters of the eggplant)
  4. After 30 minutes, rinse each medallion and pat dry with a paper towel
  5. While waiting on the eggplant, mix together the coconut flour, almond flour, ground sunflower seeds, cheese, garlic, herbs and spices to make the breading
  6. Beat eggs and mix with a splash of water
  7. Soak eggplant medallions in the egg mixture for 10 minutes
  8. Dip in breading, coating both sides
  9. Add oil to frying pan and heat on medium
  10. Pan fry until golden on both sides
  11. Remove from pan and place on a paper towel
  12. Pour 1-2 cups of tomato sauce into a glass baking dish
  13. Put the fried eggplant medallions in the dish
  14. Cover with a spoonful of sauce
  15. Top with a pinch of fresh mozzarella and teaspoon of Pecorino Romano cheese
  16. Cover and bake for 30-40 minutes
  1. This dish is well paired with pasta or zucchini noodles.
The Keyes Ingredients

Posted on

June 20, 2014

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