Easy Eggplant Parmesan Recipe
Eggplant Parmesan breaded in coconut flour with healthy grain free sauce!
Prep Time30 mins
Cook Time30 mins
Total Time2 hrs
Servings: 4 -6
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.
Calories: 583kcal | Carbohydrates: 64.3g | Protein: 17.7g | Fat: 28.8g | Saturated Fat: 14g | Cholesterol: 117mg | Sodium: 1470mg | Fiber: 19.1g | Sugar: 18.4g