Perfectly cooked eggplant rounds are submerged in a delicious marinara sauce and loaded with good quality cheeses. This easy, grain-free version will become a staple in your home.
Variety, Variety, Variety
For years now, I've enjoyed stepping out into my garden to pick my heirloom varieties of tomatoes, cucumbers and all the nightshades of the world. It was sorrowfully missed this year as we spent most of the summer gearing up to move across town. But living in California, there is no shortage of fresh and perfectly ripe produce.he other day my mom came in with a large bag of
The other day my mom came in with a large bag of freshly picked eggplants from a local U-Pick farm. They are the perfect miniature size too, making it convenient for small dishes. It was also a pleasant change to my home-grown variety as I always preferred the long Japanese eggplants, which are perfect for grilling. The ones from the farm looked more like Indian or Baby eggplant, showcasing their classic eggplant shape.
The Eggplant
Nevertheless, there's always a slew of recipes to test with eggplants. They are so versatile and I love that they also happen to be chock full of nutrition. These humble nightshades contain certain essential phytonutrients which helps improve blood circulation and brain function.
They also contain iron, calcium, fiber, and other minerals required by the body. As is the case with the majority of vegetables, most of the nutrition is found in the skin. That's why I don't bother peeling the eggplants. As long as they are not sprayed with toxic chemicals, I feel comfortable eating the skin of the eggplant as well.
Always the Cheese
This Italian-inspired side dish boasts the delicious flavors of marinara sauce and cheese, but the star of the show is inevitably the eggplant. Dipped in beaten eggs and dredged in cassava flour, the eggplant rounds are then baked and followed by the sauce and the cheese. Always the cheese. Can I let you in on a secret? We love cheese around here.
If you're not sensitive and can get your hands on the best quality in town, cheese can be a super food. I have a few pounds of raw cheddar that we buy in bulk on a quarterly basis, though I would never use this precious {raw} commodity in a dish that will be heated.
Thankfully, Costco supplies our cheese obsession. They have an amazing selection from the best local dairies. And you know how I love supporting local farms.
Easy Grain-Free Eggplant Parmesan
Just how easy is this side dish? Well, let's see – I've found that there really is no need to pull out moisture and bitterness from the eggplants by salting and draining it first. Secondly, most recipes call for Panko breadcrumbs or some other mixture of crumbs, seasonings, and parmesan.
You can avoid that extra step by simply using cassava flour, making it completely grain-free and hassle free.
And finally, you can save yourself some extra time by using a sugar-free store-bought marinara sauce such as this one, making this a semi-from-scratch dish. Go pour yourself a glass of wine instead.
- 2 small eggplants, thinly sliced
- 2 eggs, beaten
- ½ cup cassava flour (my pick)
- 24 oz. sugar-free marinara sauce (my pick)
- 12 oz. sharp cheddar, shredded
- 8 oz. parmigiano, shredded
- 1 teaspoon Italian seasoning (my pick) OR (make your own)
- Preheat oven to 425F degrees.
- Slice eggplants into ¼" rounds. Working one at a time, dip into beaten eggs, then dredge in cassava flour. Place on a parchment paper lined baking sheet.
- Bake eggplant rounds for 7 minutes on each side. Remove from oven. Reduce oven heat to 375F degrees.
- Spread ½ cup of marinara sauce over bottom of a 9x13" casserole dish.
- Layer sauce, eggplant rounds, cheeses in thirds. Topping with extra parmesan and dusting with Italian seasoning.
- Bake uncovered for 35 minutes or until cheese is completely melted and slightly golden brown. Remove from oven and let sit for 10 minutes before cutting into.
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