EGGPLANT PARM, IT’S WHAT’S FOR DIN DIN!
I’ve never been one for Italian food. Unless, that is, you call Kraft Mac n’ cheese Italian! One thing I do crave though is eggplant parmesan. Don’t ask me why, I don’t even remember the first time eating it. The big bummer when I started moving away from dairy products though was that it was now off the menu since normally its made with parmesan. That was, until I came up with this recipe.
I have now fed this dish three different times when hosting friends and it’s been a hit all three times. That’s a success in my book! Not to mention, my husband said to say he loves it!
With the Italian sausage I don’t discuss cooking it because I usually have some on hand pre-cooked that I’ve frozen in a 1lbs portions. I cook enough to freeze in ziplock bags which helps speed dinner making up. That way I can just pull the baggie out the day before or that same day, defrost it, and then not have to worry about adding that to my list of things needing to be cooked for this meal.
First you’ll peel the eggplant and slice it into 1/8-1/4 inch rounds.
Whisk 2 eggs together in preparation for giving the eggplant rounds a dip.
Once you’ve dipped the eggplant in the whisked eggs followed by dipping in the dry mixture, place on greased cookie sheet in individual pieces.
Bake for 25 minutes at 375° until browned.
In layers, place eggplant, coconut cream, marinara, and sausage. I try to make my last two layers just eggplant and marinara.
Sprinkle the top layer with brewers yeast. Brewers yeast helps give it an extra “cheesy” flavor without adding the dairy.
Bake for 30-40 minutes at 375°, or until bubbly and the top is beginning to brown. Remove from oven and let sit for 5-10 minutes before serving. I find than letting it cool helps bind the layers together, keeping it from dishing up runny.
Creamy Paleo Eggplant Parmesan
1 1/2 cup almond flour
6 tsp tapioca flour
2 tsp oregano
2 tsp thyme
2 tsp basil
1 tsp salt
2 tbsp brewers yeast
1 jar marinara sauce
8oz coconut cream
1 lb cooked Italian sausage
Pre-heat oven to 375° and grease a large sheet pan and an 8×8 baking dish.
Mix together dry ingredients omitting the brewer’s yeast in a wide mouth bowl. This will be the dry mixture you dip your eggplant rounds in.
Whisk together 2 eggs in wide mouth bowl for dipping.
Peel eggplant then slice into 1/8-1/4 inch round.
Once sliced, dip eggplant rounds first into the whisked egg, then dip into almond flour/spice mixture. Place rounds individually on sheet pan and bake at 375° for 25 minutes or until slightly browned. This step will help add extra texture to the end product, not leaving you with soggy eggplant.
While baking, set out marinara, cooked Italian sausage, coconut cream, and brewers yeast. I like to have a fork on hand to spread the sauce and cream around.
Once eggplant has finished baking, place a thin layer of marinara sauce in the 8×8 greased pan. In layers, place eggplant, coconut cream, marinara, and sausage. I try to make my last two layers just eggplant and marinara. Sprinkle the top layer with brewers yeast to add an extra cheesy flavor.
Place in 375° oven and bake for 30-40 minutes. When fully heated and you can see bubbles, pull from oven and let cook for 10 minutes before diving in. This will help the layers set. Dish up with a side of Caesar salad and enjoy!