Modified from: http://www.paleocupboard.com/italian-breaded-eggplant.html
Can’t believe it’s been 10 months since I last posted…to some extent, it makes sense. I mean, it’s a pretty full recipe box and I tend to make the same things over and over again. Plus, as a single working mom, I can only get so creative…but, it’s also because I’ve been slacking in the nutrition department. Life has been more than a little full, and it’s been too easy to back slide and not cook at all most days…but it’s time to get back on track, and there was this organic eggplant calling my name at the grocery store last week, so…first attempt at paleo/grain-free eggplant.
Verdict? Not bad! The amount of salt called for in the original recipe was a bit too much for me, so I’ve cut back in my below recipe, but otherwise the ingredients I used were pretty damn good!
1 medium sized eggplant
1 large egg
3/4 cup almond flour
1/4 tsp sea salt
1/2 tsp fresh ground black pepper
1 tsp oregano
1 tsp basil
1 tsp garlic powder
1/2 tbsp coconut oil
1/2 cup marinara sauce (for dipping)
1 tsp parsley (for garnish, optional)
Grease baking sheet with coconut oil. Wash eggplant, remove ends, and slice thinly. Layer slices in a colander and sprinkle each layer with sea salt. Allow to sit for at least 30 minutes (or overnight) to drain excess moisture and so that the bitter liquid will drain out.
Once drained, whisk egg in medium sized bowl. In separate bow, mix almond flour, sea salt, pepper, oregano, basil, and garlic powder. Dip eggplant slices in egg and then in almond flour mixture, coating thoroughly.
Place eggplant sliced on greased baking sheet and bake for 30 minutes at 375 degrees F, turning slices over after 15 minutes to ensure crispiness on both sides. Garnish with parsley if desired and serve with marinara sauce for dipping.