Title: How to Whip Up a Delicious Paleo-Friendly Eggplant Parmesan
If you’re a fan of Italian cuisine but are on a Paleo diet, you might think many of your favorite dishes are off-limits. However, with a bit of creativity, you can enjoy these meals while sticking to your dietary needs. A perfect example is the beloved Eggplant Parmesan. Traditionally, this dish is layered with breadcrumbs, fried, and then smothered in cheese and tomato sauce. But with some simple tweaks, you can transform this classic into a Paleo-friendly delight. Here’s how to make a delicious Paleo Eggplant Parmesan that’ll have you licking your fingers and coming back for seconds.
Ingredients:
- 2 large eggplants, sliced into 1/2 inch thick rounds
- Sea salt, to taste
- 3 cups of almond flour
- 1 tablespoon of Italian seasoning
- 4 large eggs, beaten
- 3 cups of your favorite Paleo-friendly marinara sauce
- 2 cups of cashew cheese, shredded (or any Paleo-friendly cheese substitute)
- Olive oil, for frying
- Fresh basil leaves, for garnish
Instructions:
1. Prep Your Eggplant
Begin with prepping your eggplants. Eggplants tend to be a bit bitter, but you can remove some of that bitterness with salt. Lay out the slices of eggplant on paper towels and sprinkle both sides with sea salt. Let them sit for about 20 minutes. Then, rinse off the salt and pat the slices dry. This process, called “sweating,” draws out the bitterness and improves the texture of your eggplant.
2. Ready Your Breading Station
Next, it’s time to prepare your Paleo breading station. In one bowl, place the beaten eggs. In another bowl, mix the almond flour with Italian seasoning for a flavorful crust. This setup will be your assembly line for coating the eggplant slices.
3. Fry the Eggplant
Heat a generous amount of olive oil in a large skillet over medium heat. Working in batches, dip each eggplant slice first in the egg mixture, making sure it’s fully coated. Then, dredge it in the seasoned almond flour. Place the coated slices in the hot oil and fry them until they’re golden brown on both sides, about 2-3 minutes per side. Once fried, place the eggplant slices on paper towels to remove any excess oil.
4. Assemble Your Eggplant Parmesan
Preheat your oven to 375°F (190°C). Grab a baking dish and spread a thin layer of marinara sauce at the bottom. This keeps the dish from sticking and starts layering the flavors. Next, place a layer of fried eggplant slices over the sauce. Spread a generous amount of marinara sauce over the eggplant, then sprinkle with your Paleo-friendly cheese substitute. Repeat the layers until all of your ingredients are used up, finishing with a layer of cheese on top.
5. Bake to Perfection
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue to bake for an additional 15 minutes, or until the cheese is bubbly and slightly golden. This process helps to meld all the flavors together and soften the eggplant to a perfect texture.
6. Serve and Enjoy
Once your Paleo Eggplant Parmesan is baked to perfection, let it sit for a few minutes before cutting into it to let everything set. Garnish with fresh basil leaves to add a pop of color and freshness. Serve it up and watch as your family or guests dive into this healthier version of a classic Italian dish.
Conclusion
Creating a Paleo-friendly version of Eggplant Parmesan doesn’t have to be a daunting task. With some easy substitutions and a bit of creativity, you can enjoy this classic Italian dish while sticking to your Paleo diet. This version swaps out traditional ingredients for healthier alternatives without sacrificing flavor. Give it a try and discover just how delicious Paleo eating can be. Buon appetito!
