Food

Grain-Free Eggplant Parmesan

Even though it is not eggplant season around here, I had a hankering for eggplant parm a couple of months ago and gave it try. It was my first time making it and it came out amazing! I would often eat a second portion late at night,  just because it was so tasty!

Grain-Free Eggplant Parmesan

Ingredients

  • 2 medium eggplants, cut into 1/2 inch thick round slices.
  • Sea salt
  • 3 cups almond flour
  • oregano
  • thyme
  • black pepper
  • olive oil for frying
  • 3 eggs
  • 2 tablespoons whole raw milk
  • Marinara Sauce
  • Mozzarella and Parmesan cheese

Instructions

  1. Arrange eggplant slices on paper towels and sprinkle with a little sea salt and let the bitter juices seep out, about an hour
  2. Mix together dry ingredients in one bowl, then egg and milk in another bowl
  3. Heat olive oil in frying pan
  4. Dredge an eggplant slice with the egg/milk mixture and then the dry ingredients, then fry that bad boy up
  5. Repeat until all the slices are cooked
  6. Then layer eggplant slices, marinara sauce and cheese in a pan until your dish is full
  7. Top with cheese
  8. Bake in the oven at 350 for 30 minutes

I made two medium dish pans of this, one to cook right away and one to freeze and cook later. Also, I tend to not give exact amounts of spices and things, because for one, I am not paying attention, and two, I am winging it. If it is pissing you off that I am not more precise, email me and I will try to be better about it!

Enjoy!

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  • Haley
    February 16, 2012 at 2:22 PM

    I love eggplant parm, but my son needs gluten-free so this is so helpful! Last year we had so many eggplants from our garden and I didn’t know what to do with them all!

  • Brooke
    February 16, 2012 at 2:48 PM

    How did you freeze your second dish and how do you prep it to cook again?

    Brooke
    http://www.MarvelousLoveBlog.com

    • Stephanie
      February 16, 2012 at 2:55 PM

      I put it in a glass pan with a lid, after I made it, but did not cook it. I will thaw it out the night before and cook it like normal.

  • Amanda
    February 16, 2012 at 10:25 PM

    Sounds fantastic and love that its grain free!!

  • Sarah
    February 17, 2012 at 4:16 AM

    The best cooks don’t keep track of the measuring and wouldn’t pay attention to specific measurements even if you gave them…lol. That”s my humble opinion. Sounds delish!

    • Stephanie
      February 19, 2012 at 12:00 AM

      Well that is good to know!

  • Martha
    February 20, 2012 at 2:17 AM

    I made this! I actually made this! AND it was not just edible, it was fantastic. Thanks so much for the recipe! SO delicious. I hight recommend it for your next diner or frozen get well dish. It’s good enough to gift!

  • Cynthia
    March 7, 2012 at 6:34 AM

    I have tried making eggplant parm healthier by cooking with eggplant and no breadcrumbs and it was always lacking. Maybe the almond flour will be the missing key. I am going to try this. I also like to put small dollops or ricotta between my layers if I have it, makes it very good also.( And I mean small, not like lasagna or anything. )

    • Stephanie
      March 7, 2012 at 12:59 PM

      oh, i bet a bit of ricotta cheese would be very tasty too.

    • Cynthia
      March 9, 2012 at 8:40 PM

      When I went to the market yesterday, they had gorgeous eggplants..so I am cooking up the eggplant parm as I write this.. Now I made my own almond flour in my Blendtec, and I found it didn’t stick to well to the eggplant and burned easy. Commercial almond flour probably works better. I haven’t assembled everything yet, but who can’t resist a slice of freshly cooked eggplant? and it tasted delicious….

      • Stephanie
        March 10, 2012 at 1:55 AM

        I have never made almond flour myself but I have heard it can get sticky and moist, but I don’t know how or why that happens.

  • Jo
    May 7, 2012 at 7:02 AM

    Have to say, I love your blog and I excitedly bought your e-cookbook. It is fantastic but I was hoping for a few more vegetarian recipes. Can you any more using this style of cooking? Thanks and love to you x

    • Stephanie
      May 7, 2012 at 1:47 PM

      Hi Jo, I do love some veggies, but my blog is heavily influenced by the Weston A Price foundation and we eat a lot of meat. We only eat meat from small farms that pasture their animals and treat them well, but we do eat meat. My new eCookbook has two veggie recipes. Wish I could direct you to a great vegetarian food blog, sorry. Lots of love to you too!

  • Jessica
    August 14, 2012 at 3:53 PM

    Goodness! I’m so excited about this!!!!

    • Stephanie
      August 15, 2012 at 1:21 AM

      You should be!! It’s amazing! 🙂

  • Nikki T
    January 24, 2013 at 3:18 AM

    I made this tonight and it was SOOOOO good. You don’t miss grains AT ALL! I am so thankful to find this recipe, and it is so forgiving. I added different herbs/seasonings b/c I didn’t have everything, and no worries. It was GREAT! Thanks!

    • Stephanie
      January 24, 2013 at 3:41 AM

      Right!? I don’t miss grains at all either.

  • Anne
    March 28, 2013 at 3:08 AM

    Thank you, I made it today…it took me forever with my 2 little one not letting me cook properly but boy it was yummy! Your blog is fantastic!

    • Stephanie
      March 28, 2013 at 2:04 PM

      That’s awesome!! Good for your for navigating dinner with two little ones. Did you make a big batch and freeze some so next time is a little easier?