Almost Paleo Eggplant Parmesan

Eggplant always scares me. There is something about knowing that the skin has a poisonous toxin that makes me want to skin it, bake it to oblivion, or avoid it altogether. Did you know the skin was poinsonous? I guess Joe didn’t know my feelings about eggplant, because I came home to this set of mystery ingredients.

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Eggplant, tomatoes, green onions, and goat cheese. Joe tasked me with making eggplant parmesan, but with two catches. First, it had to be paleo (aside from the goat cheese). Second, I could make as many versions eggplant as I wanted in an attempt to get one crispier than the others. He gave me as much time as I needed for this challenge.

I immediately got the homemade sauce started. I chopped the tomatoes, minced garlic, oregano, basil, and green onions. I normally just use regular onions, but had to make use of the green onions Joe brought home. I actually really liked it! I plan to use green onions in my future pasta sauce recipes.

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While the sauce simmered for two hours, I worked on the rest of the meal. I sliced the eggplant and started removing the water from it. I used a couple of steps to do this. First, I put it in a colander and salted it. I let it release water for about 30 minutes. Then, I layered paper towels on a cookie sheet, placed the eggplant in a single layer, and layerd more paper towels on top. I added weight to help squeeze the water out of the eggplant for another 30 minutes. What did I use for weight you might ask? I placed my handy dandy bread machine on top of the layers (special note: I love it, but this is only the second time I’ve used my bread machine. The other time I actually did make bread).

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I prepared the egg wash and the coconut flour mixtures.

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I decided to try 3 different versions of eggplant parmesan.

Version One

I brushed each slice with olive oil, dredged them in a mixture of coconut flour, parmesan cheese, onion powder, parsley, and black pepper. I baked this version at 350 degrees for about 20 minutes.

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Version Two

I dipped the slices in egg wash and dredged them in a mixture of coconut flour, onion powder, parsley, and black pepper (minus the parmesan from version one). I fried the slices in salt free butter.

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Version Three

I dipped the slices in egg wash, dredged them in the coconut flour, parmesan cheese, onion powder, parsley, and black pepper (we’ve got paremesan back!) and fried it in coconut oil.

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Version Three (pictured on the left above) was my personl favorite. The crust was crispier, tasted better, and even looked better than the rest. I passed the challenge in terms of making a tasty meal that was (almost) paleo, but none of the slices really got crispy beyond the crust.This tasty meal still doesn’t change my mind about the potentially treacherous eggplant skin.

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2 thoughts on “Almost Paleo Eggplant Parmesan

  1. Allyson says:

    Your recipe looks delicious! 🙂 One of my favorite eggplant recipes, it’s so good: http://www.foodnetwork.com/recipes/melissa-darabian/tomato-and-eggplant-tian-recipe/index.html

  2. […] first thing I thought of was Eggplant Parmesan, but I had already made it in a previous cooking challenge post. I rummaged around my cabinets and refrigerator to see what else I could add to the ingredients. I […]

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