Eggplant Parmesan

Eggplant Parmesan

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I originally published this recipe on my first blog. You can find that post, along with a bit about my health journey, HERE. I didn’t like the BlogSpot platform so I moved over to Word Press a couple of months ago. So, I’m reposting this recipe over on the official website now as I mentioned on Instagram making this over the weekend. While this recipe calls for baking the eggplant, I fried them in palm shortening instead. Not as healthy, but oh so yummy! If you want to go strict Paleo or you also are on a Whole 30/ 21-day Sugar Detox cleanse, this recipe can be easily modified by removing the Parmesan from the breading and skipping the mozzarella. That’s what I did this weekend for me and it was still amazing! Make sure you use a high quality marinara or make your own. It makes all the difference!


Almond Breaded Eggplant Parmesan

1 large eggplant, sliced thinly
1 cup almond meal
1 cup fresh grated parmesan cheese
1 T dried oregano
1 T dried basil
1 tsp garlic powder
2 eggs, whisked
6 oz fresh sliced mozzarella
1 cup marinara (see recipe below or subsitute any desired)

1. Preheat oven to 350 degrees F. Line baking sheet with parchment or spray lightly with cooking spray (I love Trader Joe’s coconut oil spray!)
2. Mix almond meal, parmesan cheese, and spices together
3. Dip sliced eggplant first into egg and then into almond meal mixture, coating both sides evenly. Arrange on baking sheet.
4. Bake for 12 minutes, flipping halfway, or until lightly browned on both sides. Top with sliced mozzarella and bake another 2-3 minutes, until cheese is melted. Arrange on plate and top with marinara sauce. Serve with pasta (I used Ancient Harvest’s gluten free penne) or zoodles.

Homemade Marinara Sauce

2 lbs roma tomatoes, diced
1 large can (28 oz) crushed tomatoes,
2 heaping T tomato paste
2 tsp salt
1 T dried oregano
1 T dried basil
4 cloves garlic, crushed
1 cup carrots, peeled and shredded
1 large onion, finely diced
1/2 cup red wine (I used Trader Joe’s Shiraz)
2 T olive oil

1. Heat olive oil in large saucepan on medium-high heat.
2. Saute onions and garlic in oil till browned and tender. Add red wine and reduce for 3 minutes.
3. Add rest of ingredients to pan. Simmer on low heat for 4 hours or until desired consistency. Add water, 1/2 cup at a time, if sauce becomes too thick.
4. If you like a smoother sauce, you can use an immersion blender to smooth it out. I, however, enjoy a chunkier marinara. You could also add diced eggplant or meat of your choice.