Eggplant

It’s my last day off before school begins again next week. Tomorrow it’s orientation/collaboration between the professor, writing instructors and other TA’s I work with. It appears I will be on campus Tuesday-Friday this semester, but I may add on another class. I’m hoping I can juggle everything fairly efficiently this semester.

I decided to make this dish because I had leftover meat sauce from a zucchini pasta dish I made the other day. I really wanted to use up the rest before it went bad, so I bought an eggplant from Sprouts.

Sauce:

  • Olive oil
  • Ground beef
  • Seasonings to taste: Italian seasonings, garlic powder, onion powder, salt, pepper
  • Canned/jarred diced tomatoes
  • Tomato sauce
  • Tomato paste

Heat pan with a little olive oil, and add ground beef and seasonings. When the beef is fully cooked, add the tomatoes, sauce and paste. If the consistency is too thick, add water. If it’s too thin, add more tomato sauce or paste. Add more seasonings to taste. Set aside.

Eggplant:

  • 1 smallish eggplant (I got  9 medallions out of mine)
  • Almond meal or coconut flour (I used coconut flour)
  • An egg (or two depending on the size of your eggplant)
  • Seasonings to taste: Italian seasonings, garlic powder, onion powder, salt, pepper

Preheat oven to 375 degrees F.

Wash and cut the ends off of the eggplant. I peel the eggplant every inch or so around it (sometimes I find the skin too tough to cut through).

Cut the eggplant into (approximately) 1/2″ medallions.

Lay them on a cutting board and salt them to bring out some of the moisture.

Meanwhile, set up your other ingredients. You’ll need an egg, mixed with a little water in one shallow bowl or dish and in another shallow bowl or dish, place your almond meal or coconut flour with a generous mix of your seasonings (distribute with a fork).

Dip you eggplant medallions into the egg, then into your coconut flour mixture. Place the “breaded” medallion onto a cookie sheet. Repeat.

Once you’ve finished “breading” your eggplant, drizzle with a little olive oil (to help with crisping) and place into the oven for about 20-30 minutes (flip medallions about halfway through the cooking time).

Top with your meat sauce, then dinner’s done!

*Note. This was my first time making eggplant with coconut flour. Initially, I was thrilled that it had a texture more like flour, but I found that too much coconut flour caked on the eggplant does not cook well in the oven. If I were to use coconut flour again, I would probably pan fry. Almond meal works great either way, but it imparts a grainy texture that I don’t always appreciate. Try both and see which you prefer.

Variations:

Cook on the stove top. Heat a pan with your fat of choice and pan fry the eggplant medallions. This will usually get them a little more crispy. But unless you feel like babysitting a hot pan, putting the eggplant in the oven allows you to get some other things done.

For your vegetarian friends/family: Simply use a meat-free marinara sauce. Just don’t add the meat.

For chicken: Prepare the chicken breast just as you would the eggplant for a delicious main course option (I would probably use a meat-free marinara sauce if I was eating the chicken). This would go great with zucchini pasta!

About aliwentpaleo

I'm fairly new to wordpress, and writing a blog about Crossfit and my paleo journey. I love food and cooking, but I am also incredibly busy. I'm a grad student, working on my Ph.D. in U.S. History. Follow me if you'd like some of my paleo culinary creations! All recipes property of Alicia Gutierrez View all posts by aliwentpaleo

One response to “Eggplant

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 63 other followers

%d bloggers like this: