10-01-2014

Eggplant Parmesan {Gluten-Free}

I’ve recently been trying out a gluten-free diet and really feel like it’s working for me. Another new addition to my daily diet has been fresh food from Urban Acres! I started buying a weekly produce share from a famers co-op when I lived in North Carolina. Ever since moving back to Texas I have been missing my weekly batch of fresh fruits & vegetables.

I started looking around a few weeks ago at different produce pick-up companies in the area. I decided on Urban Acres because they supply fresh, organic and wholesome food from local farmers in the DFW area… BUT not only does it include fruits & vegetables that are in season, but you can also purchase chicken, beef, pork, eggs, etc in their store when you pick up your share for the week. The location for pick-up is not only close to me, but also close to a fun new area of Dallas called Trinity Groves… if you live near Dallas, go check it out {and definitely eat the Charred Okra at LUCK}!

In my past 2 produce boxes, eggplant has been the highlight. I started looking around for a unique and new recipe to test out with this plethora of eggplant I accumulated in the past two weeks. Eggplant pizza? Maybe. Sounds tasty. Roasted eggplant? Ehh, way too easy. Eggplant smoothie? Whoa… yuck. No way. Eggplant parmesan? Yes… this made me remember a delicious recipe my dad tested out a few months back from Cooks Illustrated Magazine. It was the perfect amount of toasted crunchiness with a smooth, but non-soggy eggplant inside.

What’s the main ingredient in eggplant parmesan for the breading? Yep you got it. BREAD.

Bread = gluten

Recent discovery –> gluten = probably contributes to my headaches

 

There are multiple substitutes that can be used for traditional breadcrumbs, but I didn’t want to toast anything for sake of convenience. Here’s the recipe I came up with…

Eggplant Parmesan

Prep Time: 30 minutes
Cook Time: 15 minutes
Serves: 4-6 (I had 24 slices on my baking sheet)

Ingredients
3-4 medium eggplants (I had 5-6 small eggplants from Urban Acres)
4 cups rice chex cereal, crushed into tiny pieces {so it looks like breadcrumbs}
2 tsp oregano
2 tsp thyme
2 tsp basil
2 tsp salt
1 tsp red pepper flakes
1/4 cup parmesan cheese, grated
2 eggs

Directions
1. Preheat oven to 450 degrees.

Eggplant Parm-1
2. Wash and slice eggplant (~ 1/4 inch thick). Sprinkle with salt as needed to let the eggplant “sweat” or release water for 30-45 minutes. Place the slices in the sink in a colander or on a thick stack of paper towels. Rinse & pat dry – make sure they are very dry before moving on.

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3. While eggplant is “sweating”, mix together the rich chex, spices and parmesan cheese in a bowl or large ziploc bag for breading the eggplant. Beat 2 eggs together in a bowl for dipping the eggplant.

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4. After making sure the eggplant is nice and dry, dip the slices into the egg mixture and immediately into the breading mixture.
5. Place the slices on a baking sheet coated with olive oil spray or a thin layer of olive oil.

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6. Bake at 450 degrees for 7-8 minutes, then flip them over and continue baking for 7-8 more minutes.
7. Serve with your favorite marinara sauce and noodles {or gluten-free noodles}.

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Nutrition {per 3 slices eggplant}: 150 calories, 3g fat, 21g carbohydrate, 4.5g fiber, 6g protein

Have a favorite or go-to eggplant parmesan recipe?? Let me know!

Eggplant Parmesan {Gluten-Free}
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4-6 (I had 24 slices on my baking sheet)
Ingredients
  • 3-4 medium eggplants (I had 5-6 small eggplants from Urban Acres)
  • 4 cups rice chex cereal, crushed into tiny pieces {so it looks like breadcrumbs}
  • 2 tsp oregano
  • 2 tsp thyme
  • 2 tsp basil
  • 2 tsp salt
  • 1 tsp red pepper flakes
  • ¼ cup parmesan cheese, grated
  • 2 eggs
Instructions
  1. Preheat oven to 450 degrees.
  2. Wash and slice eggplant (~ ¼ inch thick). Sprinkle with salt as needed to let the eggplant "sweat" or release water for 30-45 minutes. Place the slices in the sink in a colander or on a thick stack of paper towels. Rinse & pat dry - make sure they are very dry before moving on.
  3. While eggplant is "sweating", mix together the rich chex, spices and parmesan cheese in a bowl or large ziploc bag for breading the eggplant. Beat 2 eggs together in a bowl for dipping the eggplant.
  4. After making sure the eggplant is nice and dry, dip the slices into the egg mixture and immediately into the breading mixture.
  5. Place the slices on a baking sheet coated with olive oil spray or a thin layer of olive oil.
  6. Bake at 450 degrees for 7-8 minutes, then flip them over and continue baking for 7-8 more minutes.
  7. Serve with your favorite marinara sauce and noodles {or gluten-free noodles}.
  8. Nutrition {per 3 slices eggplant}: 150 calories, 3g fat, 21g carbohydrate, 4.5g fiber, 6g protein
Nutrition Information
Serving size: 3 slices Calories: 150 Fat: 3g Carbohydrates: 21g Fiber: 4.5g Protein: 6g
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03-17-2014

St.Patrick’s Day = GREEN food

StPatricksHeadline

It’s just so delicious, isn’t it?
In the spirit of St.Patrick’s day, let’s remember why we LOVE and NEED green foods!

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