Eggplant Parmesan - grain free - gluten free- real food
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4.67 from 3 votes

Easy Eggplant Parmesan Recipe

Eggplant Parmesan breaded in coconut flour with healthy grain free sauce!
Course Main
Cuisine Italian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 4 -6
Calories 583kcal
Author Katie Wells

Ingredients

Instructions

  • 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.

Nutrition

Calories: 583kcal | Carbohydrates: 64.3g | Protein: 17.7g | Fat: 28.8g | Saturated Fat: 14g | Cholesterol: 117mg | Sodium: 1470mg | Fiber: 19.1g | Sugar: 18.4g