Since my husband is Italian, I’m always looking for healthy versions of Italian dishes that he likes. Some favorites so far have been one-pan spaghetti over cabbage noodles, zucchini lasagna and chicken cacciatore.
We had a lot of eggplant recently in the garden and CSA, and since all I’ve ever known to do with eggplant is make eggplant Parmesan … I did.
This recipe turned out really well, and the kids, who have never been huge fans of eggplant, really liked it. I figured that some of you might be missing Italian foods now that you are grain free, so this is a healthy alternative.
Easy Eggplant Parmesan Recipe
- 2-3 medium sized eggplants
- 1-2 cups tallow lard, or coconut oil
- ½ cup coconut flour or almond flour
- 1/3 cup arrowroot powder or more coconut flour
- 2 TBSP Parmesan cheese + more to top optional
- 2 cloves garlic
- ½ tsp salt
- ¼ tsp pepper
- 1 tsp dried basil
- 3-4 eggs
- 1 TBSP heavy cream optional
- 24 ounces pasta sauce
- 2 cups mozzarella cheese optional
- About an hour before preparing, peel eggplant and slice into ¼ to ½ inch slices.
- Place eggplant in strainer and sprinkle heavily with salt.
- Let sit for 45 mins to 1 hour. This sweats the eggplant and makes it much less bitter.
- After about an hour, rinse well with water and pat dry.
- Put lard, tallow, or coconut oil in a large skillet and turn on medium heat.
- Preheat oven to 350°F.
- Mix coconut flour, arrowroot, 2 tablespoons Parmesan, garlic, and spices in large bowl or on a large plate.
- In a medium size bowl, beat eggs with heavy cream, if using.
- Dip eggplant slices in egg mixture, then in coconut flour mixture, and place in hot oil in skillet.
- Cook approximately 4 minutes per side until browned.
- As eggplant finishes, place in a 9x13 baking dish.
- Pour pasta sauce over the eggplant and then top with Parmesan and mozzarella, if desired.
- Place in oven until cheese is melted and sauce is heated.
What is your favorite healthy Italian dish? Let me know below!