Paleo Eggplant Parmesan

Eggplant Parmesan is a popular and classic dish from Italy. In this Paleo version of the dish we will use almond flour to make it Grain-free. 

There is different types of Eggplant. Some of the most common are Globe, Indian, Chinese, Japanese, Graffiti, and White. Check out this picture below to help you choose the right Japanese Eggplant for the recipe.

Different types of Eggplant

Different types of Eggplant

Paleo Eggplant Parmesan
Serves 4
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Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
726 calories
60 g
168 g
41 g
38 g
16 g
540 g
2075 g
14 g
0 g
22 g
Nutrition Facts
Serving Size
540g
Servings
4
Amount Per Serving
Calories 726
Calories from Fat 354
% Daily Value *
Total Fat 41g
63%
Saturated Fat 16g
79%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 17g
Cholesterol 168mg
56%
Sodium 2075mg
86%
Total Carbohydrates 60g
20%
Dietary Fiber 17g
67%
Sugars 14g
Protein 38g
Vitamin A
37%
Vitamin C
13%
Calcium
106%
Iron
107%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 pounds Japanese eggplants
  2. olive oil or avocado oil for pan frying the eggplant
  3. 2 eggs
  4. ¼ Teaspoon sea salt
  5. 1½ cups almond flour
  6. ¾ cup grated parmesan
  7. 1 Teaspoon sea salt
  8. 10 ounces fresh mozzarella
  9. 2 cups Homemade Marinara Sauce
  10. Freshly cut basil to taste - ½ cup chopped
Instructions
  1. 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. Rinse well with water and pat dry
  2. Put lard, tallow or coconut oil (about 1-2 cups) in a large skillet and turn on medium heat.
  3. Preheat oven to 350 degrees
  4. Mix coconut flour, arrowroot, 2 T parmesan and spices in large bowl or on a large plate
  5. Beat eggs with heavy cream, if using
  6. Dip eggplant in egg mixture, then in coconut flour mixture and place in hot oil in skillet
  7. Cook approximately 4 minutes per side until browned
  8. As eggplant is finished, place in a 13x9 baking dish
  9. Pour pasta sauce over the eggplant and then top with parmesan and mozzarella, if desired
  10. Heat in oven until cheese is melted and sauce is heated.
beta
calories
726
fat
41g
protein
38g
carbs
60g
more
Adapted from Get Inspired Everyday!
Paleo202 http://paleo202.com/