The Paleo Plan

Eggplant Parmesan

Recipe by
Cook: 30 Minutes | Servings: 2

Eggplant Parmesan


1 eggplant
1/4 cup coconut flour
Dash garlic powder
Dash dried basil & oregano
1/4 tsp sea salt
1/4 tsp fresh pepper
1/2 cup fresh Romano cheese
1 egg Fresh mozzarella cheese as desired to top
1 cup tomato sauce

Cooking Steps

Beat egg in bowl and set aside. Add coconut flour, garlic, basil, oregano, salt, pepper & Parmesan cheese to a bowl (breading). Slice eggplant. Preheat oven to 400 degrees. Dip eggplant in egg, then breading, add to skillet over medium heat. Brown both sides, about 3 min per side. Place on paper towel to soak up oil. Spoon a thin layer of sauce into casserole dish. Lay eggplant onto casserole dish, spoon sauce & mozzarella cheese on top. You can shred more Romano cheese if you want. Lay another layer of eggplant but this time one on top of the other. Add sauce & cheese. Bake for 15 min.

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