Well, it’s finally starting to feel like summer here in NYC! Woo! Bring on the heat!
I hope you enjoyed my last post, 10 Things I’d Say to 15-Year-Old Me! It was a surprise TUESDAY post! So if you missed it, you can check it out here!
So last week, I got a few requests for an eggplant parmesan recipe so…ask and you shall receive!
Truth time: as a gal on the Specific Carb Diet, pasta is something that I will always long for. I find myself craving pesto, or a good tomato sauce. Well friends, this dish took me there! It hit the spot!
With zucchini noodles, you get that slurpy texture, carb-y bulk, and aesthetic appearance of noodles! It’s a ten in my book!
So what did I make exactly? SCD Eggplant “Parmesean!”
It’s Grain and Gluten Free, Paleo, Vegan, and Specific Carb Diet friendly!
Here’s what you need: (Serves 2)
1 red pepper
2 medium carrots
2 garlic cloves
1 cup grape tomatoes (or 4 roma tomatoes)
splash of white wine (about 3 Tbsp)
1/2 tsp dried oregano
1/2 tsp dried basil
salt, pepper, and olive oil
1 eggplant, sliced into 1/4 inch thick rounds
1 cup almond flour
salt, pepper and healthy pinch of oregano
2 egg whites, beaten (or 1 whole egg) (Vegan option: plain, unsweetened almond milk)
2 zucchini, made into noodles on either a spiralizer, mandoline slicer, or sharp knife
OPTIONAL: Use your favorite pasta of choice! This is my favorite gluten free pasta!
8 olives, sliced
fresh basil, chopped
Spiralizer or mandoline slicer
Tin foil (I use nonstick, and it is a game changer)
Nonstick frying pan
Good chef’s knife (Here’s the one I use and love)
Olive oil spritzer (optional)
Preheat oven to 400 degrees. Slice 1/4 inch rounds of the eggplant. Place the egg whites (or almond milk) in a bowl. Place the almond flour and seasonings in another bowl. Dip the eggplant slices in the egg white, and then coat it in the almond flour. Repeat if desired. Place rounds on a tin foil-lined, olive oil-sprayed baking sheet. Spritz the slices with olive oil and then bake for 30 minutes, flipping once, halfway through.
When you flip the eggplant, add the “noodlized” zucchini to the tray and bake it for the final 15 minutes, stirring once, halfway through.
Meanwhile, sauté the carrots and onion in 1 Tbsp of EVOO, salt, pepper and spices. Let them soften for about 4 minutes over medium-high heat. Then, add the peppers. Let those soften for about 3 minutes. Then, add the garlic and tomatoes. Let those cook for another 3 minutes. Then, deglaze the pan with white wine. Let it cook for about 2 minutes. Transfer to your food processor (careful, it’s hot!) and process until smooth.
Toss your “zoodles” with the sauce, top with the eggplant rounds, and garnish with the black olives.
Wow. Where to begin on this one!? First of all, this sauce was TERRIFIC! It’s so simple, but it’s just bursting with flavor! It’s made with all fresh, whole ingredients. It literally tastes like a stroll through the garden! And the olives give it a wonderfully salty punch. Just fabulous.
And the “zoodles” are slurpy and chewy! And by baking them briefly, they combe pliable and warm. It’s definitely not the stereotypical “raw” meal. I’ve been to raw restaurants, and I’m always disappointed because the meal is always cold!! I always think, this would taste so good if they just nuked it for about 30 seconds! haha — I know, that defeats the “raw” purpose, but I’m old fashioned: I like a warm plate of spaghetti!!
And the eggplant — SO GOOD!! The almond coating gives it this nutty richness. The outside is crisp, and then you get to the chewy and earthy eggplant center. I may have re-fallen in love with eggplant again 🙂
What a delightful meal. I hope you all are having a wonderful week!
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