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An Eggplant Parmesan Recipe That's Actually Healthy

DrAxe.com · /recipes/eggplant-parmesan/

Prep: 5 min · Cook: 12 min · Original yield: 2

Ingredients

Batches1Original yield: 2
  • eggplant1
  • Paleo flour4 tablespoons
  • coconut oil1 tablespoon
  • grated or shredded Pecorino Romano½ cup
  • organic marinara sauce13 ounces
  • sea salt, to taste and to sprinkle on top
  • fresh basil leaves½ cup

Method

  1. Cut across the eggplant for one-inch thick pieces, after cutting off the ends.
  2. Put the Paleo flour in a bowl and coat both sides of each eggplant slice.
  3. Melt coconut oil over medium heat in a big saucepan, then add the eggplant slices. Sauté each slice for five minutes on each side. Add a little more coconut oil when you flip the eggplant.
  4. Heat up the marinara sauce in a pan at low to medium heat.
  5. Move the eggplant to a plate, one slice a time. Spoon on the marinara sauce, layer on the basil leaves and then follow with the grated Pecorino Romano for each slice, leaving plenty of sauce and cheese for on top.