Eggplant Parmesan by joebeone, on Flickr |
While hubby isn't fond of eggplant, this is one of my favorite vegetables. And this is quite a yummy way to prepare it!
I use coconut flour to low-carb this, but any flour you tolerate will work just fine.
eggplant parmesan
ingredients
- 2 large eggplants (about 2 - 2 1/2 lbs)
- 1/4 cup unrefined sea salt, unground
- egg
- 1 cup coconut flour
- 1 tsp onion powder (dehydrated onions, ground before measuring)
- 1/2 tsp unrefined sea salt, ground
- 1/2 tsp dried parsley
- 1/4 tsp garlic powder (dehydrated garlic, ground before measuring)
- 1/8 tsp dried oregano leaves, crumbled
- cup of olive oil, divided
- 1/2 lb mozzarella, shredded
- quart jar of spaghetti sauce (I use homemade)
- 1/2 cup Parmesan, grated or shredded
method
Peel the eggplants and slice into 1/4 inch rounds. Place in colander and toss with unground sea salt. Cover with kitchen towel and then add a weight on top to press the eggplant. Let sit in sink and drain for a half hour. Remove weight and rinse eggplant. Pat dry with paper towels.
Crack egg into a small bowl and beat with a TB of water. On a plate, mix coconut flour and herbs & spices. Heat a cast-iron skillet with 1/4 cup olive oil over medium heat.
In batches, dip eggplant in egg wash, then in flour mixture, then place in pan to fry. Turn, fry other side, then remove to plate. You will need to add olive oil after each batch as the eggplant soaks it all up.
When done cooking eggplant, layer in lasagna pan as follows:
1/4 of sauce
1/2 of eggplant
1/4 of sauce
1/2 of mozzarella
1/4 of sauce
1/2 of eggplant
1/4 of sauce
1/2 of mozzarella
sprinkle top with Parmesan
Bake at 350 degrees for 45 minutes.