Gluten-Free Low Carb Eggplant Parm Steaks with Ricotta Bechamel (Edit recipe)

20 minutes

30 minutes to 40 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	1318
Fat:	126 g
Carbohydrates:	42 g
Protein:	25 g
Cholesterol:	35 g
Sodium:	1269 mg
Fiber:	16 g
Sugars:	6 g
Calculated per serving.

by Nut Crumbs

View original recipe

Serves: 4

Ingredients

2 Eggplant
8 oz Ricotta
10 oz Whole Milk
4 Eggs
10 oz Zucchini, spiralized (zoodles)
4 pieces fresh Basil, 4 leaves
2 cups Italian Nut Crumbs
1 cup Extra Virgin Olive Oil
Marinara (The Jersey Tomato Co)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Wash and Peel two medium to large eggplants. Slice off the top and bottom then cut the remaining piece into 1/2" - 3/4" medallions. Sprinkle the eggplant with salt and set aside.
Beat four eggs with 2oz. of milk in a small casserole dish and then place the Nut Crumbs in a second casserole. Dip the eggplant slices in the egg bath, then coat the slices thoroughly in the nut mixture and set aside.
Heat 1/2 cup of EVOO in a large skillet over medium-high heat, being careful not to breach the smoke point.
In a medium saucepan, combine the Ricotta cheese and remaining milk. Whisk over a low to medium heat until the cheese sauce is smooth—season to taste.
Begin heating the Jersey Tomato Co. Marinara over a medium flame, stirring occasionally.
Next, add four slices of eggplant to the hot oil and pan-fry the steaks for 2-4 minutes per side, until they reach a dark golden color and the crust is crisp. Remove from pan and let excess oil drain on a paper towel-lined plate. Place in a preheated (225 ̇) oven to keep warm.
Replace the oil in the pan and repeat the process with the remaining four steaks. Saute' the Zucchini noodles in a medium saute' pan with a teaspoon of olive oil and season to taste. Plate and serve!