Tuesday, July 10, 2012

Paleo Eggplant Parm

Since going paleo and gluten free I've been craving Italian lately. A lot. And as we know, Italian food does not really fit well into the paleo lifestyle. Actually, it doesn't really fit at all. No pasta, no breading, no mozzarella, no ricotta, no garlic bread. WTF, what's left after that? Not much. But having altered my favorite dishes to make them more friendly in the past year or so, I've learned a thing or two. Thanks in part of course to nom nom paleo, paleo parents, paleomg, food lovers kitchen and some sites I can't remember the names of. So after some research I decided to make some eggplant parm this weekend which was, and now, can still be one of my favorites. Shame I didn't get a picture. But I will be making it again, and again.

Eggplant Parm
1 eggplant, sliced about 1/2"-3/4" thick (I used 7 slices for 2 adults and had leftovers for lunch)
2 eggs
1 tbsp water
1/2-1 cup Almond flour
garlic powder
onion powder
salt and pepper
coconut oil (or whatever fat you like)
mozzarella and parmasean cheese (optional)

1 large spaghetti squash or 2 medium
3 cups tomato sauce

Preheat oven to 400, cut spaghetti squash in half, sprinkle with s&p and a touch of olive oil. Place face down on baking sheet and bake for about 20 minutes. They should be soft and browned on the edges. Remove, flip and let cool. 

Meanwhile mix almond flour and seasonings in a pie plate or shallow bowl. In another shallow bowl whisk eggs and 1 tbsp of water. Coat eggplant slices (both sides) in egg mixture, then in flour mixture. Heat skillet medium high and add fat. I used coconut oil. Brown slices for 2 minutes a side. Don't crowd them. 

In a baking dish, add tomato sauce enough to cover bottom. Place slices on top, single layer. Add a little sauce on top of each slice, then your cheese if desired. Layer each additional slices on top (depending on how many you make) and cover with sauce and cheese. Bake 15 minutes. While they are cooking prepare your squash. Going WITH the grain, shred with a fork. It should come out looking exactly like spaghetti and it should also remove from the skin fairly easily.  

To make sure the eggplant are cooked, I pierced them gently with a fork. If they are soft, the sauce is bubbly, they are done. 

Cover and reheat your squash in the microwave if necessary (I had to) for a minute. Plate squash, spoon a little sauce over, then layer your eggplant slices on top.

No wod for me today. The shoulders are smoked after the cleans yesterday. I had a terrible nights sleep and need ice and rest. I did get to live vicariously thru my daughter this morning though. She asked me to program a wod for her today. HA! I made her do 3x 10 SDHP(5# bar), 10 kte, 10 box jumps. Her time was 3:57. 

No comments:

Post a Comment