This recipe resembles eggplant Parmesan, but with a healthier twist. I topped it with Goat cheese instead of Parmesan for better digestion. Eggplant is a great source of phytonutrient, Nasunin, an antioxidant found in the deep purple skin of the vegetable. Nasunin is a potent antioxidant that has been shown to protect the cell membrane from damage and other free radical damage. Eggplants are a good source of fiber, folate, and other essential vitamins and minerals. Bon Appétit!
Serving size 2-3
2 Cage-free organic egg
1 large eggplant
1- 1 ½ cups almond flour
1 tsp garlic powder
1 tsp onion powder
Himalayan sea salt
4 tbsp coconut oil
Ingredients for sauce:
1 28 ounce crushed tomatoes
2 tbsp tomato paste
1 handful fresh basil, chopped
1 tbsp olive oil
1/3 cup shallots, minced
3 garlic cloves, minced
salt and pepper
Cut the Eggplant 1 in thick slices. Place on a paper towel and sprinkle each slice of eggplant with Himalayan sea salt (This helps get some of the moister out)
While you wait for the eggplant start the sauce. Over a light heat gently sauté the shallots, garlic, and spices for 5 minutes. Add in the tomatoes and tomato paste. Let simmer for about 15 minutes to absorb all the flavors.
In a small bowl Wisk together the eggs. In another bowl mix the almond flour and spices.
In a large saucepan melt coconut oil over medium to high heat. (prepping to cook the eggplant)
*(You can also bake the almond flour crusted eggplant slices. 375 for 15-20 minutes)
Pat dry the eggplant slices. Dip the slices in the egg wash first then in the almond flour. Lightly brown each side in the pan about 5 minutes each side.
Stack the eggplant slices with tomato sauce and top with goat cheese (optional)
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