Eggplant parmesan was always one of my favourites growing up. My mom would make it often.
A year ago I changed my diet and started following the Trim Healthy Mama plan. It is a carb-smart diet plan and has helped me regain my healthy in so many ways.
I do however, miss some of my childhood favourite meals and I've decided to try to modify them so that they are THM approved!
EGGPLANT PARMESAN RECIPE
This recipe will make enough to fit in a 9 x13 casserole dish.
Ingredients
2 Eggplants (peeled and sliced lengthwise about 1/2 - 1" thick)
1 cup THM Baking Blend (approximately)
Egg Wash
4 Eggs
1/4 cup of water
1/4 tsp Himalayan Salt
Refined Coconut Oil for frying
Tomato Sauce (Homemade or sugar free store bought that is THM approved)
I used 1.5 litres of sauce
Parmesan cheese
4 cups Mozzarella, grated
Instructions
1. Place THM baking blend in a dish and set aside.
2. Whisk together egg wash ingredients.
3. Get frying pan ready with coconut oil.
3. Next dip the sliced egg plant first in the baking blend, dust off any excess and then dip the eggplant in the egg wash, then place directly into the frying pan.
3. Fry until the eggplant is a light golden brown colour like the photo shows.
4. Preheat oven to 425F. It's time to assemble this dish. Basically we assemble it like a lasagna. Add some tomato sauce to the bottom of a 9 x 13 casserole dish. Place one layer of fried eggplant in the dish and top with tomato sauce, grated parmesan and grated mozzarella cheese. Repeat until you have used all the eggplant.
5. Place the Eggplant Parmesan in the oven, uncovered and back for 20 minutes. Remove from oven and add mozzarella (I find adding it too soon causes it to burn too quickly). Continue cooking for another 20 minutes.
Printable Recipe: https://sites.google.com/site/faithfamilyfunfood/eggplant-parmesan---thm-s
