This recipe has a few extra steps to it, but it all really flows well in the kitchen and makes your house smell so good as you’re cooking! This is a great way to incorporate eggplant into your diet, since it’s such a unique vegetable and sometimes overlooked in the vegetable world. Make sure you also check out my website over at www.go2kitchens.com/academy where you can find my 27 Day Real Food Challenge! This is a step by step guide to help you heal your body and form new healthy habits with food!
Eggplant parmesan ingredients:
1large eggplant, sliced
4cupsButternut squash noodles
1cupfresh mozzarella cheese, sliced
1cupmarinara sauce (recipe below)
Cracker crust (recipe below)
Marinara Ingredients: Note this will make extra marinara for another recipe
18 oz can or jar organic tomato paste
1 16 ozcan or jar organic diced tomatoes
1package of Jillz crackers or gluten free crackers of choice
1tbspflat leaf parsley
2tbspfresh parmesan cheese
1pasture raised egg
Preheat oven to 425.
After salting and rinsing eggplant, lightly coat eggplant with olive oil on both sides and sprinkle with a small amount of pepper. Place on a baking sheet on parchment paper and roast for 20 minutes.
Add 1 tbsp olive oil to a dutch oven or pot on medium heat.
Add tomato paste.
Stir to combine for 5 min, careful not to let the sauce burn.
Add diced tomatoes.
Add basil and parsley and stir.
Salt and pepper to taste.
Turn heat to low, put a lid on it, and allow to simmer.
Add crackers, parsley, basil, and parmasean cheese to food processor.
Pulse ingredients until a crumb like texture is achieved.
Add garlic at the very end and pulse just enough to blend.
Pour into a bowl.
In another bowl, crack egg and whisk to blend.
Eggplant instructions (con’t):
Pull eggplant out of the oven and place on a plate to cool enough to touch.
Take each eggplant slices and coat in egg then coat in the cracker crust.
Place back on the baking sheet and put in the oven at 425 for 5 minutes.
Take out of the oven and cover with marinara sauce and mozzarella cheese.
Place back in the oven on the center rack under the broiler for a few minutes until the cheese melts and gets slightly brown.
Boil 2 cups of water in a dutch oven.
Bring to a simmer and add 1 tsp salt to the water.
Add noodles to water to warm up and soften just a little.
Place noodles in a bowl and add garlic salt and red pepper flakes to taste.
Add olive oil and toss the noodles.
Make a “nest” of noodles on your plate and top with an eggplant slice. Serve with fresh basil and top with fresh grated parmesan and black pepper.