Since my husband is away I figured I might as well make some dinners that he doesn’t like– one of them is anything eggplant. I on the other hand LOVE it, but haven’t had it since removing flour from my diet. That is until now, because almond flour is the *perfect* substitute, and in fact I’d even go as far as to say it tastes better!
Eggplant is super healthy. Check it out! It can be a bit bitter though, so I “sweat” mine before cooking it, which draws out some of the water as well as eliminating any potential bitterness. All sweating means is sprinkling with salt and letting it sit for 30 mins. at room temperature. I use sea salt, but regular salt will do.
1. Slice one large eggplant (peeled or unpeeled, depending on personal preference), and sprinkle with a small amount of salt. Set aside for 30 minutes.
2. Preheat oven to 350 degrees.
3. Rinse the eggplant and pat dry with paper towels.
4. Beat one egg with a little bit of water.
5. Dip eggplant in the egg mixture and dredge through almond flour. I use Honeyville brand.
6. Heat 4 Tbsp. olive oil in a large skillet over medium-high heat. Arrange eggplant and fry for 3-5 mins. on each side, until golden brown. Remove from pan and drain on paper towels.
7. Cover the bottom of a baking pan with your favorite tomato sauce. I use Wegmans Organic Chunky Marinara. (I used 8×8 for a small eggplant– for a big one, you may need a 9 x 13 baking pan)
8. Arrange eggplant in a single layer and top with a layer of marinara and shredded mozzarella. I used this Italian Blend made by Organic Valley, which has four Italian cheeses in it– if you are using plain mozzarella, you may want to also add Parmesan cheese. Add the rest of the eggplant and top with the rest of the sauce and cheese.
9. Bake for approx. 15 mins. or until the cheese is melted and bubbly.