Get ready-this recipe for Eggplant Parmesan is grain free and conventional in method, but somewhat unconventional in its use of ingredients. That's because I use goat cheese or dripped yogurt instead of other soft cheeses. I do add Parmesan into the mix, but the choice of cheeses is up to you, really.
I use eggplant, but you can use zucchini if you don't eat this vegetable that is part of the nightshade family (which includes potatoes, tomatoes and chili peppers). Some folks have a noticeable intolerance to nightshades, and historically the nightshade family did contain toxic chemicals as a defense (mainly bitter alkaloids), however many years of selection and breeding have removed most of those chemicals and bitterness.
Jean Allen says
Just a suggestion, even though most will know what you mean. When you list " large egg lightly scrambled" in the ingredients, you might want to say "lightly beaten" so readers will know right away that you mean the egg is not cooked.
Thank you so much for a grain-free eggplant parmesan recipe!!! One of my fav dishes, but only one restaurant here did a delicious job of a gluten-free version, and they've since closed. Now I can feel confident to try it at home!
Erica says
Great suggestion! thank you!
Alexis says
If I'm using zucchini, how many pounds should I buy for this recipe? Thanks!
Cat says
How thin do you cut your eggplant slices?
Erica says
about 1/4 inch thick
Andrea says
Instead of frying I greased a jelly roll pan and placed my floured eggplant slices on it. I let it bake at 400 for about 20-30 minutes, flipping once in the middle. This way they still came out fried but I didn't have to sit over the frying pan waiting to complete the whole batch! Great recipe...thanks!!!!
Christine says
This was really yummy. I used a vegetarian bolognese sauce and swapped the goats cheese for a low fat mozzarella. Tasted way too indulgent for this to be low carb and healthy. Very filling too.
Thanks for sharing this recipe!
Luana says
I made this today and it was really good. I loved the goat cheese, something I would not have thought to use that really works well with the eggplant; it has a bit of sharpness and it's creamy, which is a great combination in this dish.
However, I had a problem with browning the eggplant. I did not have it heavily coated in almond flour, yet a lot of it came off in the pan and turned into a dark mess. Had to wipe out the pan twice to continue browning. I've had the same problem before doing this with almond flour, so it's no fault of your recipe. Seems if the pan is not hot enough, the eggplant does not cook quickly and if too hot, too much falls off. I may not have found the happy medium of getting the pan at the right heat.
Next time, I'll either run them under the broiler to brown, or skip the almond flour and brush sliced eggplant with a bit of olive oil and run under the broiler. Either way, the recipe is definitely a keeper!
Erica says
Luana - thanks for the low-down. Yes, the almond flour can brown on a higher heat. I kind of like it sometimes (like on the chicken fingers), but not burnt. You can try lowering the flame/heat, but it sounds like you would much prefer no almond flour coating - just roasting or pre-heating. I've done it both ways and it tastes great either way. Glad you gave it a try!
Elise (Healing Cuisine) says
Yuuummmmmm. I'm going to serve this to my 3 brothers as "lasagna" 😉 They don't like my new direction of cooking, but I have a feeling they'll enjoy this one if marketed in just the right way to them.
Sarah says
Looks delicious! If I used zucchini, should I also salt it to draw the moisture out? Not a big eggplant person. 🙂
Erica says
Good question on the zucchini - no need to salt the zucchini.
Tracee says
Beautiful job. This looks so fancy. I always have trouble picking out a good eggplant.
Erica says
Hmm. I don't know the "rules" on picking out eggplant, but for me, if it's firm and had a shiny skin, it's good to go.