Sometimes I'm in the mood for some hearty Italian and my raw zucchini and marinara will just not cut it. This is my alternative "Eggplant Parmigiana" It's very filling and pretty simple to make. You can add parmesan if you'd like, but this is the dairy free version. I serve it with my raw "zucchini noodles" topped with a red wine vinaigrette.
Serves 2-3 People
Ingredients:
1 large eggplant
1-2 Eggs
1 Cup Almond Meal
3/4 Cup Gluten Free "Bread Crumbs" (see pic above for a good brand)
1/2 Tsp Garlic Powder
1 Tbs Italian Seasoning
2 Tbs Olive Oil
1/2 Jar of a high quality Organic Spaghetti Sauce
(Feel free to make your own, but this is the "simple" version)
Preheat oven to 350
Wash and slice the eggplants into "discs" about 1/4 - 1/2 thick.
Crack one of the eggs into a small bowl and stir it with a fork really well. Keep the extra egg handy in case you need more later on. In a medium size bowl mix the almond meal, "bread crumbs", garlic powder and Italian Seasoning.
In a non-stick skillet heat the olive oil over medium heat.
Also get a cookie sheet covered in foil ready.
First dip the eggplants (1-2 at a time) into the eggs and coat them well. Then mix them around in the almond meal mixture until well covered. Place the discs in the skillet. Once they are lightly browned, flip them over until the other side is lightly browned.
Place the eggplant discs on the cookie sheet and bake in the oven for 7-10 minutes.
While the eggplant is baking heat the spaghetti sauce in a small saucepan. Set aside. Easy:>
While the eggplants are cooking in the oven, I like to make "crumbles" Take the leftover beaten egg and almond meal mixture and mash them together. Then put them into the skillet and stir them around until browned. Set aside.
When the eggplant is done serve them on a plate covered in the spaghetti sauce and garnished with the crumbles.
Mmmm... So satisfying.
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