EGG PLANT PARM - Keto Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: **I do not measure, so the following is approx. amounts
**This recipe is for EGGPLANT OR ZUCCHINI (Medium sized zucchini - cut in thin slices but not lengthwise)
Eggplants (small to medium size)
Zucchini (medium size)
4 eggs
1 c almond flour
1 c finely grated parm cheese
1 c chopped fresh parsley
salt and pepper
garlic spice
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Directions: |
Directions:Two - four small/med eggplants
I use mandalin to cut THIN (Length wise into long, thin slices). **BE CAREFUL!!!!
- Lay slices on paper towel and lightly salt. put paper towel over the layer - Repeat
- let it sit for 30-45 min.
Two large, wide bowls:
- Bowl 1: 4 eggs whisked
- Bowl 2: 1/2 c parm., 1/2 c almond flour and Tbsp chopped parsley (refill later) - mix well
1. Pick up a slice of eggplant and quickly dip in egg wash. I tap it on the side of the bowl to rid of all excess or the almond flour will get all goopy (it's not like using bread crumbs)
2. Lightly bread with almond flour/parm cheese mix
3. Lay on meat platter. Repeat
4. Coat the bottom or large fry pans with EVOO and heat until hot
5. Fry each side - crispy but not burnt - (salt & pepper only one side) - lay on paper towel.
**If you want to freeze eggplant parm (traditional sauce), try cooling the fried eggplant slices and free them in a zip lock bag. I put parchment paper in between layers. Once thawed, you can assemble like normal:
EGGPLANT PARM CASSEROLE: (Traditional)
1. Coat the bottom of casserole with sauce
2. Lay eggplant slices to cover the casserole dish
3. Spoon sauce over each slice (medium amount) - I use Perecca's sauce
4. Cover sauce with moz. cheese or Italian mix (**Sometimes I also do a layer with Ricotta cheese/Parm Cheese)
5. Repeat layers until you reach the top. Cover with cheese
6. Bake at 350 for approx. 45 min. (Cooking times varies depending on whether eggplant is at room temp or cold from being in refrigerator).
EGGPLANT PARM WITHOUT SAUCE:
1. Spray the bottom of casserole dish with EVOO
2. Lay eggplant slices to cover the casserole dish
3. Lay slices of Jalapeno Monterey Jack cheese (or whatever) across the eggplant slices
4. Repeat layers until the top
5. Bake at 350 degrees for approx. 45 min. depending on whether casserole is refrigerated or at room temp.
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Personal
Notes: |
Personal
Notes: If I want to freeze the casseroles, I prefer the no sauce version. I prefer the traditional eggplant parm so I have started to freeze the fried eggplant slices and make it with fresh sauce and cheese when thawed.
I'm not sure what I'd do during the summer if it weren't for dad's eggplant & zucchini!!
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