Saturday, January 5, 2013

Eggplant Non-Parmesan! GF, V, SCD!

Happy Birthday Mom!!
What do give to the woman who has shaped every fiber of your being, and who you’ve always looked up to as a role model? Who’s been a constant supporter through your ups and downs, a non-judgmental listener, and loyal friend?
A hug :)
happy birthday mom! i love you!
Happy Birthday Mom. Thanks for being you:)
Eggplant Non-Parmesan!
So for dinner tonight, I made a special dish. Super healthy with dynamite flavor!
look at that breading!
Eggplant Non-Parmesan! Delicately breaded eggplant “steaks” with a knockout marinara sauce!
so healthy!
There’s something so comforting about warm Italian food. It’s like it gives you a hug from the inside out:)
such a crunchy coating!
Sometimes, such comfort food is not so comforting to your tummy. This, however, is “happy tummy” approved!
all good here!
And it’s Gluten Free, Dairy Free and Specific Carb Diet friendly with a Vegan option!
dig in!
Here’s what you need: serves 2
1 eggplant, sliced in 1/2 inch rounds
1 egg white, beaten (Vegan option: almond milk)
1/3 cup almond flour (mixed with a bit of salt and pepper)
1 tomato, sliced
2 tomatoes, chopped, with their juice
1 carrot, diced
1/2 onion, diced
3 garlic cloves, minced
1/2 tsp dried basil and oregano
salt and pepper
fresh basil, chopped (garnish)
Preheat your oven to 400 degrees. After you slice your eggplant, set up your “breading station.” You will need one bowl with your egg (or milk), a plate with your almond flour/salt/pepper mixture, and a tin-foil-lined, olive-oil sprayed baking sheet. Dunk your eggplant in the egg, coat it with almond flour and place on the baking sheet. Spray all the tops with olive oil, and then bake for 38-40 minutes until golden brown, flipping half way through.
Meanwhile, on the stove, saute your onion in 1 tsp EVOO, with salt, pepper, dried oregano and basil. Add your carrot, and let it soften, about 6 minutes. Finally, add in your tomatoes and garlic. Let them cook for about 3 minutes. Mash with a potato masher, or put in the food processor to create your desired consistency.
Gluten Free, Dairy Free, Specific Carb Diet Friendly!
To assemble: Place a slice of tomato on your eggplant, top with the sauce and garnish with chopped basil. (A tip: only place the tomato on part of the eggplant so it stays crispy)
What a meal! This was absolutely outrageous! The breading on the eggplant was crispy, nutty, slightly salty, and perfectly golden brown. That crispiness went wonderfully with the chewy, meaty eggplant. And the sauce brought it all together.
The sauce was seriously one of the most delicious things I’ve had in a long time. It was just bursting with flavor from the fresh, juicy tomatoes! The carrot added just the perfect sweetness to off-set the tomatoes’ acidity. (The carrot makes it so you don’t have to use sugar!) And the fresh basil finished it off just beautifully! Not to mention, adding a bright pop of green!
the basil is just the perfect fresh pop!
This was an all around delight of a meal. Hearty (yet light) Italian that warms the belly and soul.
chewy eggplant steaks!
Do you have any birthday traditions? Like going out for a special dinner, breakfast in bed, going to a movie or show?
Until tomorrow!
My food processor and olive oil mister made this recipe a reality! Here's the ones I use:


  1. what is on top of your eggplant???

    1. It's a tomato topped with the tomato sauce from the post. Thanks for stopping by. Have a great night!


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