Gluten-Free Low Carb Eggplant Parm Steaks with Ricotta Bechamel
PREP TIME
20 minutes
COOK TIME
30 minutes to 40 minutes
INGREDIENTS
9
Serves: 4
Ingredients
- 222 Eggplant
- 8 oz8 oz8 oz Ricotta
- 10 oz10 oz10 oz Whole Milk
- 444 Eggs
- 10 oz10 oz10 oz Zucchini, spiralized (zoodles)
- 4 pieces4 pieces4 pieces fresh Basil, 4 leaves
- 2 cups2 cups2 cups Italian Nut Crumbs
- 1 cup1 cup1 cup Extra Virgin Olive Oil
- Marinara (The Jersey Tomato Co)
Get Ingredients with
Process
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!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Appetizers Coconut Free Gluten Free Grain Free Keto Other Pescetarian Shellfish Free Sugar Free Vegetarian| 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. | |
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.