Tuesday, January 29, 2013

Paleo Eggplant Parm

 Eggplant has been one of those vegetables that no matter how I've made it, this family just does not like it.  Except the one time I've ever made eggplant parmesan.  The version I used to make called for whole wheat bread crumbs and a whole lot of mozzarella cheese.  In this Recipe Makeover, I used an almond flour and arrowroot breading and topped with a vegan cheeze sauce.  Even my kids liked this one!  My littlest, 20 months, called the eggplant rounds "cookies", and kept asking for more! 




Paleo Eggplant Parm - serves two starvin' marvins

  • 1 medium eggplant
  • 1 egg
  • 1/2 c. almond flour
  • 1/4 c. arrowroot powder
  • 1 Tbsp. parsley
  • 1 tsp. oregano
  • 1 tsp. basil
  • 1/2 tsp salt
  • freshly ground pepper
  • 1 jar of your favorite marinara sauce (I use Newman's Own)
  • olive oil
  • Mozz. Sauce

For the Mozz.(arella) Sauce:
  • 1/2 c. almond milk
  • 1/2 c. raw cashews
  • 1 Tbsp. lemon juice
  • 1 Tbsp. tahini paste
  • 2.5 Tbsp. nutritional yeast
  • 1/4 tsp. salt
  • 1/4 tsp. onion powder
  • pinch of garlic powder

An hour before you plan on starting dinner, slice your eggplant in half inch rounds.  Lay the slices flat on a cutting board and sprinkle with salt.  Allow to sit for 30 minutes to draw out some of the moisture.  In the meantime, make your mozz. sauce by blending all ingredients together until smooth; Set aside.  When the eggplant is ready pat each round dry and repeat process for other side.  Preheat your oven to 450*.

Grab two plates.  In one plate, scramble an egg with 1 Tbsp. of water.  In the other, mix together almond flour, arrowroot, and spices.

Drizzle a baking sheet with olive oil.  Dip eggplant in egg and then into the breading mixture, coating both sides evenly.  Place on baking sheet.  Repeat with remaining eggplant rounds.  Put sheet in the oven and bake for 10 minutes.  Flip each round, drizzle tops lightly with olive oil, and return to oven for 10 more minutes.  Meanwhile, heat marinara.

When the eggplant is ready, get to eating!  I served mine over sauteed yellow squash and zucchini ribbons.

Try this and let me know what you think!



1 comment:

  1. I feel like my 'mozz sauce' is a lot darker than yours.

    ReplyDelete