Grain-Free Eggplant Parmesan
This recipe for flavorful Eggplant Parmesan uses Pork Panko for a grain-free breading, and the air fryer for a quick and easy way to fry eggplant. This recipe takes some time to make, but is easy and full of delicious flavor!
Ingredients
- 111 Eggplant
- 333 Pastured Eggs
- 4 cups4 cups4 cups Pork Panko
- 1 Tbsp1 Tbsp1 Tbsp Primal Palate Adobo Seasoning
- 1 cup1 cup1 cup Tomato Sauce, Tomato Basil Sauce
- 1.5 cups1.5 cups1.5 cups Fresh Mozzarella, crumbled
- 1/2 cup1/2 cup1/2 cup Parmesan Cheese, grated
- 1 Tbsp1 Tbsp1 Tbsp Flat Leaf Parsley, chopped
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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
- Rinse your eggplant, and slice into 1/2 inch round slices, and then place evenly onto a baking sheet. Sprinkle with salt, and allow the egg plant to sweat for 10 minutes. Using a paper towel, remove the moisture from the eggplant, flip to the opposite side, and repeat.
- In a shallow bowl, whisk the eggs. In another shallow bowl, combine the pork panko and adobo seasoning. You can combine the pork panko and adobo in a larger bowl, and keep adding to the shallow bowl for breading as needed.
- Coat a slice of eggplant in the egg wash, and then immediately in the pork panko, being sure that the egg plant slices are evenly coated in "breading".
- Place the breaded eggplant slice onto a clean plate, and continue with that process until each slice of eggplant is breaded.
- Heat your air fryer to 375 degrees, and preheat your oven to 375 degrees.
- Place a layer of eggplant into your air fryer. I was able to fry 3-4 rounds at a time.
- Fry the eggplant for 5 minutes, then flip, and fry for a remaining 5 minutes. place the fried eggplant onto a clean plate, and repeat with the remaining eggplant, until each round is fried.
- Spoon a thin layer of tomato sauce onto the bottom of a shallow baking dish.
- Place an even layer of friend eggplant into the baking dish. Spoon a small amount of sauce onto each eggplant round, and smooth to cover.
- Top with a layer of mozzarella, and then freshly grated parmesan. Spoon another thin layer of sauce over the cheese.
- Repeat this layering of eggplant, sauce and cheese, ending with just the mozzarella and parm for the very top.
- Place the dish into the oven and bake for 25 minutes.
- Top with fresh parsley and freshly grated black pepper if desired.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Gluten Free Grain Free Keto Nut Free Other Shellfish Free Sugar FreeThis is our estimate based on online research. | |
Calories: | 219 |
Fat: | 14 g |
Carbohydrates: | 9 g |
Protein: | 13 g |
Cholesterol: | 47 g |
Sodium: | 411 mg |
Fiber: | 1 g |
Sugars: | 2 g |
Calculated per serving. |
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