SCD Eggplant Parmesan Stacks

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Eggplant Parmesan is an Italian classic and something I had missed having since starting SCD. After searching for a recipe that was compliant, and coming up empty-handed, I decided to make one myself. I’m thrilled to say this version is just as crispy, cheesy, and all-around delicious as the original. It is a bit different in presentation than its counterpart, but I found that stacking the eggplant and cooking it in a dish doesn’t quite crisp the almond flour as it should. By baking them separately on a rack and then adding some tomato sauce and cheese to melt, you get that classic crispiness to the coating and still ensure that bubbly golden brown savory parmesan. Try serving this with my Rosemary Balsamic Baked Chicken for a more well-rounded meal. As they would say in Italy, ‘Buon Appetito!’ 

SCD Eggplant Parmesan Stacks

Serves 6
Prep: 20 min
Cooking: 25 min
Total: 45 min
Beginner

Ingredients:

3 Large Eggplants, sliced, salted, and patted dry 

4 Eggs, beaten

¼ cup water  

½ cup coconut flour

2 ½ cups almond flour 

1 tsp. oregano, dried

1 tsp. basil, dried 

Salt, just a few pinches 

2 cups Quick Tomato Sauce, or SCD legal premade like Rao’s   

½ cup Parmesan Reggiano, grated from block, plus more for topping  

¼ cup basil, fresh, chiffonade, for garnish  

Salt, TT 

Black pepper, TT 

  Method Of Prep:

  1. Gather and prep ingredients.
  2. Preheat the oven to 375°F.
  3. Slice eggplant into ½ inch thick rounds.
  4. Grab two large sheet trays and place a rack on top of each, lay the slices of eggplant into a single layer on the racks.
  5. Salt the pieces on each side and let them sit for 5 minutes. This will allow some of the excess water to be removed from the eggplant.
  6. Once time has elapsed gently wipe away the excess water and salt with a clean dish towel.
  7. Now it’s time to set up the dredging stations. Get three shallow dishes ready.
  8. In the first dish add coconut flour.
  9. In the second add beaten egg and water, and in the third add almond flour, dried herbs, and a few pinches of salt.
  10. Whisk the almond flour mixture together to evenly distribute herbs and salt.
  11. Now take a slice of eggplant and coat in the coconut flour, then move to the egg wash and coat. Lastly place in the almond flour, coat each side and then gently shake away excess.
  12. Place eggplant slices back on the sheet trays with racks.
  13. Once finished with all the slices, bake for 15 minutes until cooked through and golden brown.
  14. Now remove from the oven and turn on the broiler.
  15. Add 1-2 tablespoons of tomato sauce in the center on top of each piece depending on its size.
  16. Grate parmesan over slices and broil for 5-8 minutes or until the cheese has melted and is golden brown and bubbly.
  17. Remove from the oven, stack four high per serving, garnish with extra parmesan and fresh basil. Serve immediately and enjoy!

                                        

Nutrition Facts: (Four slices per serving) 
Calories- 503 
Carbs- 22.3 g
Fat- 38.6 g
Protein- 22.9 gÂ