Gluten Free Eggplant Parmesan!
Low Carb Eggplant Parmesan!
Eggplant Parmesan is no longer a cheat meal with this recipe!
This is a great filling dish that is perfect for when you feel like you've had way too many dinners with meat in it.
Eggplant parmesan is a classic Italian dish that is now healthy, gluten- free, low carb, and keto/paleo friendly!
As someone who does not eat dairy when I personally make this I leave out the cheese or substitute for a vegan, dairy free alternative.
At the heart of this delicious and filling dish is baked not fried eggplant, our crumbs go perfect as the breading for this!
I really like cooking with eggplant, whether its grilling or this recipe, that is because eggplants are loaded with nutrients while being a delicious center piece to many dishes!
It's no wonder that eggplant is a staple in Mediterranean diets and cuisine, whether its babganoush, or sabich.
If for nothing else, eggplants are low in calories, well its MUCH more than that! It is truly loaded with vitamins and minerals such as: Fiber, Vitamin B-6, Magnesium, Potassium, and Vitamin C. Additionally this purple wonder is filled with antioxidants which are helpful in preventing cell damage!
In order to make this amazing breaded eggplant dish you are going to need the following:
2 Large Eggplants
2 Eggs Beaten
2 cups of Tomato Sauce (Canned or fresh work fine)
2 cups of cheese (my family uses mozzarella) or you can use soy or dairy free cheese!
Sprinkle of Parmesan Cheese
Hand full of cut up Basil or any other green herb (Parsely, Dill, Cilantro, etc.)
After washing your eggplant and cutting the ends off, cut your eggplant into circles that are roughly half an inch thick, don''t worry if its not perfect!
Salt the eggplant circles and let it sit for 30 minutes, this process helps improve the taste and cancel out the natural bitterness.
After the eggplant circles have sat, remove any of the remaining salt by rinsing it off. Preheat the oven to 425. Cover two baking pans with parchment paper and lightly spray the parchment paper with olive oil spray, you are going to toast your breaded eggplant on here!
Start the breading process by dipping your eggplant into the beaten eggs and then transferring the eggplant to the plate with the crumbs, make sure both sides get egg on it and the breading too.
If you are nervous about your hands getting messy you can use gloves :) I always do!
Once both sides are covered in Original Four Spice Salute or Crumbs With a Cayenne Kick. place the eggplant rounds onto the baking pans. Try to keep all of the eggplant rounds on one layer so they can be properly baked. Repeat with all of the eggplant until everything is covered in the gluten free breadcrumbs: Cooper's Crumbs .
Put the breaded eggplant circles in the oven and bake them for 10 minutes, after 10 minutes take them out and flip and repeat this step for another 10 minutes. This allows the breaded eggplant to crisp up before introducing the sauce into the recipe! If you notice that they are burning easily, you can lower your oven.
If you like a garnish, feel free to chop up your basil or if you like parsley you can use that instead! Prepare your casserole dish by lightly spraying the dish with olive oil. Prepare your tomato sauce and line the bottom of your dish with it and then put a layer of the toasted breaded eggplant, Spread more sauce on top of the eggplant rounds and sprinkle mozzarella cheese on top of the tomato sauce. Continue this and layer the breaded eggplant until you get to the top, at this point you can add the garnish and parmesan cheese!
Place in the oven for 20-25 minutes, after letting cool you are free to enjoy this delicious and gluten free cheesy dish!
Please email us any other recipe ideas you have!
Want to make this dish vegetarian or vegan? Just substitute the cheese and eggs!