Whole30 Eggplant Parmesan
Hey there world! I feel like it’s been a while, even though it hasn’t even been a week. I’m trying my best to post on Tuesday and Thursday, but I got a smidge off schedule this week. I’m posting today OBVIOUSLY, and then I’ll give you a little something else on either Friday or Saturday. Sticking to my 2 posts a week goal! I’d been craving eggplant parmesan for a couple weeks because eggplant is in season, and some friends and I were talking about eggplant parmesan. I healthified it up for you if you are trying to eat super clean before the holidays hit hard.
I know, I know, parmesan really can’t be Whole30 because it’s dairy. But no worries, there is not really parmesan in it. I was going to make the title Eggplant “Parmesan” but for some reason that grosses me out – like I would be thinking ew what is the weird mystery ingredient that is fake parmesan going to be? So I chose not to do that to you.
I tried a couple of different things with the eggplant slices to make sure I achieved the right consistency. Steaming for a quick 30 seconds (in the microwave because I don’t have a problem with that) makes a big difference, so don’t skip that part. It is also key to have a lot of oil in the pan as you cook these. If you don’t, the eggplant will burn, and it will burn fast. I know this because it happened to me. Also, use a lot of salt. I would highly suggest getting yourself some pink himalayan sea salt because it has lots of good minerals in it, and – I know this sounds weird – but I think it is harder to over salt. I mean in my opinion really nothing can be over salted but I’m self aware enough to know that is not the case for all of you.
This breading situation would be REAL good on chicken for those of you who either don’t like eggplant or can’t eat nightshades. If you are into cheese, I would suggest throwing some real parmesan in with the walnut “breading” because you can’t beat the real deal when it comes to cheese. Of course, you could throw this on top of some real deal spaghetti noodles, but I went with spaghetti squash to keep it all Whole30 compliant. However you choose to vary this recipe, you won’t regret it.
One last thing! I’m going to announce my first cooking class soon. If you would be willing to take a quick survey to help provide feedback of what you would like to see in these classes, I would so appreciate it. Just click here!
1 eggplant, sliced into 1/2 in slices
1 cup coconut flour
1 cup walnuts
2 tbsp basil
2 tbsp oregano
1 tbsp nutritional yeast (optional)
1 tbsp garlic powder
salt and pepper
Lots of ghee or other cooking oil
In a food processor combine walnuts and herbs. Pulse until it looks like a breadcrumb mixture. Place mixture onto a plate. Place coconut flour on a separate plate. Beat egg and place in wide bowl. Steam or microwave eggplant slices until just tender. Heat ghee in a skillet over medium high heat. Dredge eggplant slices first in coconut flower, then egg, then walnut mixture. Place in skillet for about a minute, until breading is firm and crispy, flip and cook about one minute on the other side. Place on cooling rack. Continue until all slices are done (I did about four slices at a time). Place over pasta or spaghetti squash and your favorite marinara!
To roast spaghetti squash: Preheat oven to 375. Cut squash in half width wise and place face down on baking sheet. Bake until soften. Remove seeds and scrape out squash noodles!