"I saw few die of hunger; of eating, a hundred thousand." -Ben Franklin

Thursday, March 22, 2012

Primal Three-Cheese Aubergine Parmesan

I randomly bought an eggplant-- sorry, aubergine-- last week. Originally I was going to throw it in a curry, but that didn't pan out... so what the heck was I going to do with an entire aubergine/eggplant? (By the way, I love the fact that they call it aubergine here in the UK-- it sounds much more appetizing than eggplant.  The first time I saw it by this name in the grocery store, I became really confused because I had no idea it wasn't universally called eggplant in English.) Eggplant parmesan is absolutely delicious, but I hadn't had it in a long time due to gluten... but duh, I realized I could just substitute the flour/bread crumbs with coconut or almond flour! So here's my version of a three-cheese aubergine parmesan! (That sounds so much more impressive than eggplant parmesan.)


For aubergine/eggplant:
-1 large aubergine/eggplant, peeled and sliced thinly
-1/2 cup grated parmesan cheese
-1/3 cup coconut (or almond) flour
-1 tsp. basil
-1 tsp. oregano
-1 tsp. black pepper
-1 egg

For sauce:
-2 cans chopped tomatoes
-2 cloves of garlic, minced
-1/2 large onion, chopped
-2 tbsp. basil
-2 tbsp. oregano
-2 tbsp. black pepper
-2 tbsp. olive oil

For fillings/toppings:
-1 cup grated parmesan cheese
-1 cup full-fat ricotta cheese
-100 g full-fat mozzarella cheese, thinly sliced

1. Preheat oven to 375ºF (approx. 190ºC).
2. Beat one egg in a bowl, and add a tablespoon of water to create an egg wash. Combine the flour, basil, oregano, pepper, and parmesan cheese on a large plate (or in another bowl). Dip aubergine in egg, then cover in flour/cheese/herb mixture. Place on a greased baking sheet.
3. Cook for 30 minutes, flipping the eggplant halfway through.
4. To create the tomato sauce, add olive oil to a pan on medium heat, then add onions and garlic and cook for a few minutes. Add tomatoes and spices/herbs and stir well, then let simmer for 10-15 minutes/until sauce thickens.  (I started making the sauce after flipping the eggplant-- the timing worked out perfectly!)
5. Pour some sauce along the bottom of a baking dish (I used a 19cm X 34cm one), then add a layer of eggplant and top with ricotta cheese. Add another layer of sauce, then eggplant, then add mozzarella cheese. Add sauce, then eggplant, then finally top with parmesan cheese.
6. Bake at 400º F (200º C) for 20 minutes. Let cool, and enjoy!

Check this out:
A new book on the ancestral/Paleo/Primal lifestyle is coming out at the end of April!  Instinctive Fitness, by Oliver Selway from paleotraining.co.uk, will be released on April 27, and you should definitely check this out-- if you sign up on the book's site, you can read the first two chapters now!

Quote of the Day:
"I don't believe in low-fat cooking."  -Nigella Lawson

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