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)
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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!
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About This Recipe
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Appetizers Coconut Free Gluten Free Grain Free Keto Other Pescetarian Shellfish Free Sugar Alcohol 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 |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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