Paleo Eggplant Parma-goodness

Whenever my husband and I go out for Italian dinner we get the same thing. Every time. Not the same thing as each other, but the same thing we always get. He loves his Lasagna and I love my Eggplant Parmesan or Gnocchi. I have made lots of different versions of Lasagna for him over the years but I have never mastered how to make my own Eggplant Parmesan or Gnocchi. I finally found some inspiration from  What did you eat? to get me started on my quest for a beautiful Eggplant Parmesan. I have adapted the recipe to make it GF and Paleo friendly. It really was quite simple and fun to make.

Ingredients
Olive oil
2 eggplants sliced about 1/4 inch think
1 cup shredded parmesan cheese
1 tsp of salt or herbamare
1 tsp ground pepper
3/4 cup almond meal/flour
3 eggs beaten well (the original recipe calls for 4 eggs. I think 3 is sufficient)
Feta cheese (or cheese of choice)
Marinara sauce or pesto sauce
Turn oven to 350-400 degrees

In a medium mixing bowl combine the shredded parma, salt or herbamare, ground pepper, and almond meal.

Heat enough oil (about 1/8 inch deep) in a fry pan on med/high heat.

Take a slice of eggplant for a swim in egg mixture.

Dredge the egg covered eggplant slice in the parma goodness mixture, coating both sides of eggplant.

Gently add to hot oil (being careful to not splash yourself).

Repeat the eggplant dress up time until the pan is full of them.

Cook in oil for about 3-4 min per side. (until it is the desired toasted brown color).

Transfer the toasted eggplant to a paper towel lined cookie sheet to absorb oil.

Now, here is the tricky part. The oil in the pan will look pretty dark. Carefully pour dark oil into a glass container to cool. Clean off pan with a paper towel and return pan to the stove. Repeat the fry and absorb cycle until all eggplant has been cooked.

Line a baking pan with parchment paper and lay the beautifully toasted eggplant piece on it. Crumble feta cheese or cheese of choice on top. Place baking pan in oven and cook until cheese is soft melted.

Now, you can do lots of fun options with this eggplant parma goodness. For this recipe I topped the eggplant with feta cheese, a dollop of pesto sauce, served over fresh spinach leaves, and garnished with baby tomatoes. There is so much flavor in this simple meal.

Next time I make this I am going to toss pesto or marinara sauce with Zoodles (or regular pasta noodles) and place eggplant parma on top. Be creative and have fun. I am just so happy I know how to make eggplant parmesan! Now, how to make gnocchi? Enjoy!

Paleo and Gluten Free friendly meal. Enjoy!

Feel free to use Mrs. Dash as a salt substitute

Adapted from:  What did you eat?