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4.70
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Easy Eggplant Parmesan Recipe
Eggplant Parmesan breaded in coconut flour with healthy grain free sauce!
Prep Time
30
minutes
mins
Cook Time
30
minutes
mins
Total Time
2
hours
hrs
Course:
Main
Cuisine:
Italian
Servings:
4
-6
Calories:
583
kcal
Author:
Katie Wells
Ingredients
2-3
medium
eggplants
salt
1-2
cups
tallow
(or lard, or
coconut oil
, for frying)
½
cup
coconut flour
(or almond flour)
⅓
cup
arrowroot
powder
(or more coconut flour)
2
TBSP
Parmesan cheese
(plus more for topping, optional)
2
cloves
garlic
½
tsp
salt
¼
tsp
pepper
1
tsp
basil
3-4
eggs
1
TBSP
heavy cream
(optional)
24
oz
pasta sauce
2
cups
mozzarella cheese
(optional)
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:
583
kcal
|
Carbohydrates:
64.3
g
|
Protein:
17.7
g
|
Fat:
28.8
g
|
Saturated Fat:
14
g
|
Cholesterol:
117
mg
|
Sodium:
1470
mg
|
Fiber:
19.1
g
|
Sugar:
18.4
g