I eat a pretty strict “Primal Blueprint” diet…no grains, legumes, refined sugar, LOTS of animal protein, healthy fats, nuts, seeds and vegetables with a limited dairy intake…BUT I do enjoy a Meatless Monday on occasion. Some days just call for lighter fare. One of the most satisfying and enjoyable vegetarian meals for me is my adapted version of the Eggplant Parmesan recipe from Elana Amsterdam’s Gluten Free Almond Flour Cookbook. I had a wonderfully enjoyable lunch today with my Dad, this recipe is one of his favorites too!
So, here you go…Enjoy!
- 1 1/2 pounds eggplant
- 1 1/2 cups blanched almond flour
- 1 teaspoon sea salt
- 1 cup buttermilk
- 4 tablespoons coconut oil (or other high heat cooking oil)
- 3 cups tomato sauce
- 1-2 cups freshly grated mozzarella cheese (depending on how cheesy you like it!)
- 1/4 cup freshly grated Parmesan cheese
Heat the coconut oil in a large skillet over medium-high heat. Sauté the eggplant for 3 to 5 minutes per side, until golden brown. Transfer the eggplant to a paper towel–lined plate.
Pour 1 cup of the Tomato Sauce into a 13 by 9-inch baking dish. Layer the eggplant over the sauce; cover the eggplant with 1 cup of the sauce and 1 cup of the mozzarella. Place the remaining eggplant over the top, then cover with the remaining sauce and mozzarella.
Bake for 10 to 15 minutes, until the cheese is melted and the edges are bubbling. Remove from the oven and top with grated Parmesan cheese before serving.
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