This Friday’s Lenten providing is a little bit of an Italian-American deal with. My husband is 1 / 4 Italian, and he loves it once I ketofy his favorites, so he was fairly excited once I whipped these infants up.
Eggplant Parmesan is usually battered and fried, then smothered in sauce and cheese. With my triple-step breading course of, and a few assist from our buddy Rao, we managed fairly the good Italian-style meal. I served this with a crisp, Italian aspect salad to spherical out our plates, and everybody was blissful, together with the children (my daughter had two servings the day I made it and cleaned out the leftovers the subsequent evening, so it was definitley a success)!
Notes: Eggplant tends to get a bit soggy because it cooks. To assist a bit, I rested the freshly sliced rounds on paper towels to attract out a little bit of extra moisture previous to breading and frying. You additionally don’t wish to overcook the rounds. Cook them simply lengthy sufficient on all sides for the cheese to get golden and begin crisping up, however going so much longer than that may cook dinner the eggplant to mush, so watch it intently as you fry. Slicing the eggplant into barely thicker rounds may even assist, however could yield fewer servings (until you’re down with chopping some completed rounds in half earlier than serving).
While I made a decision to complete it off within the oven casserole-model (#teamlazy), you’ll retain extra of a crunch in your breading if you happen to lay the fried rounds out and high every one individually earlier than baking. I depart that as much as your discretion.
Ingredients
- 1 lb (16 oz/ 454 g) eggplant, weighed after trimming
- 4 tbsp (approx. 2 oz/ 57 g) coconut flour
- 3 massive eggs
- 2 tbsp (1 fl oz/ 30 ml) heavy cream
- 1 1/2 (approx. 12 oz/ 340 g) grated parmesan cheese
- 1 tsp Seasoned Salt, divided
- 1/2 c (4 fl oz/ 118 ml) or coconut oil, or extra for frying
- 1 c (8 fl oz/ 237 ml) Rao’s marinara sauce (or related, about 4 carbs per 1/2 c)
- 4 oz (113 g) mozzarella cheese, shredded
Instructions
- Preheat oven to 350 levels F. Line a big baking sheet with paper towels.
- Slice the eggplant into rounds between 1/4″ and 1/2″ thick, as desired. Place the rounds onto the paper towels and let stand half-hour to soak up a number of the extra moisture.
- Grab three shallow however extensive bowls, or alternatively two plates and one bowl. In one dish, place the coconut flour, within the second bowl the eggs and heavy cream, and the parmesan within the final container.
- Beat the heavy cream and egg collectively to make an egg wash.
- Evenly divide the seasoning between the coconut flour, the overwhelmed egg wash, and the parmesan cheese. Mix the spices into every.
- Step one is to evenly roll every spherical within the coconut flour. You need a good dusting on the eggplant, however not a thick layer, so you should definitely faucet off any extra.
- Step two is to dip every floured spherical into the egg wash, being positive to coat fully, then letting any extra drip again down into the bowl.
- Step three is to roll or dredge the eggplant within the seasoned parmesan to cowl properly, once more tapping off any extra. You could must press it into the eggplant somewhat. That’s OK.
- Repeat the triple breading steps with every eggplant spherical, and place apart on a plate till able to fry.
- In a big pan, warmth your chosen oil over medium. You need a good 1/2 inch of liquid oil within the backside of the pan.
- Once it’s sizzling sufficient {that a} drop of water sizzles when dropped into the pan, it’s prepared. Add the rounds, just a few at a time, to the pan to fry. Be cautious to not overcrowd the pan. When doubtful, fewer is sort of at all times higher.
- DO NOT WALK AWAY. Watch your eggplant! When the primary aspect is golden brown, and an excellent crust is fashioned (it ought to look very near a unified piece of breading), flip and proceed cooking on the second aspect. This normally takes 3-4 minutes per aspect, however once more, watch and don’t ever stroll off when pan frying.
- When the second aspect is golden and your crust is properly-fashioned, then take away from the oil to a foil-lined baking sheet or a big casserole dish. Repeat till all eggplant rounds are cooked.
- If utilizing a baking sheet, place every particular person spherical on the sheet and high with somewhat marinara and cheese. If utilizing a casserole dish, organize rounds so that they overlap, as desired, then evenly disperse the marinara and cheese excessive.
- Bake for 10-quarter-hour, or till sauce is heated via and cheese is properly melted.
- Let stand 5 minutes then serve sizzling.
Notes
Macros estimated for 8 servings, however you will get as many as ten from this recipe relying on how massive of a serving every individual takes.
When frying meals, it’s somewhat troublesome to get an excellent diet depend of fats, as a result of whilst you could use quite a lot of oil in your pan, a big portion of it doesn’t get absorbed into your breading. I fry these in avocado oil, and use a really goodly quantity, however most of it stays behind in my pan, and so I guesstimated macros for about 1/2 c oil consumed throughout the complete recipe. It could also be somewhat kind of, however I didn’t wish to depart the fats estimate out since you do eat a few of it.
Per 1/8 recipe: 343 cal, 12.2 g protein, 28.8 g fats, 9.7 g carbs, 3 g fiber, 6.7 g NET carbs
Keywords: Eggplant, Eggplant Parmesan, Vegetarian, Italian
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