Italian

Paleo Eggplant Parmesan is for Dinner.

Paleo Eggplant Parmesan takes 15 minutes to prepare.

Paleo Eggplant Parmesan takes 55 minutes to cook.

Paleo Eggplant Parmesan makes 6 servings.

The ingredients for Paleo Eggplant Parmesan are:

4 serving Japanese eggplant (by NEKOPAPA55)
1 large Egg, fresh, whole, raw
2 oz Cheese, Mozarella, Low Moist/Part Skim (Lucerne)
2 oz Parmesan Cheese, hard
4 serving Bob's Red Mill Almond Flour - per 1/4 Cup
.5 cup (8 fl oz) Water, tap
.125 tsp Pepper, black
3 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil
1.5 tsp McCormick Italian Seasoning (by MRULAND)
2 Cup Stewed Tomatoes, Canned, No salt

Here is how you make Paleo Eggplant Parmesan:

Preheat oven to 350 degrees F. You will also need a frying pan and a 9" x 9" baking dish. Wash and slice the eggplant into 1/2 inch slices leaving the skin on. Set aside in a bowl of water with a pinch of salt until ready for dredging.In a medium sized bowl, mix together the almond flour,1 tsp of Italian seasoning, and the black pepper. Blend well. In a second bowl (smaller, cereal-sized if you prefer) mix the egg and the 1/2 cup of water and the remaining Italian seasoning and beat well.In the frying pan, melt the 1/4 cup of coconut oil over medium heat and prepare your dredging station. Dip each slice of eggplant in the seasoned water wash, dredge in the almond flour mixture making sure all sides are coated, and immediately place in the frying pan to brown. Repeat until all eggplant is coated and browned on both sides. Remove and drain eggplant. Pour 1/2 of the jar of vegetarian pasta sauce into the baking pan and coat the bottom. Layer the eggplant until the bottom and cover with the remaining pasta sauce. Sprinkle the mozzarella and Parmesan cheese on top and bake at 350 degrees for 45 minutes uncovered. Let stand for about 5 minutes before dividing into 6 servings.Serving Size: Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user KACEYSW.

The nutritional information for Paleo Eggplant Parmesan is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 284.2

• Total Fat: 21.6 g
• Cholesterol: 42.4 mg
• Sodium: 267.0 mg
• Total Carbs: 13.7 g
• Dietary Fiber: 4.7 g
• Protein: 12.1 g

Paleo Eggplant Parmesan is Italian cuisine.

The dietary needs meet for Paleo Eggplant Parmesan is Gluten Free