My husband LOVES eggplant. So when we got married I tried to make recipes using eggplant. But to be honest I was never such a fan of it and the biggest problem I had with it was getting it soft enough. I would spend so long preparing an eggplant parmesan recipe and then we would bite into it to find the eggplant still raw. So I gave up.
Since then I’ve tried a few recipes and became successful in cooking the eggplant all the way through. And I even enjoyed the taste! So I figured i’d give eggplant parm another try. Only this time-no frying. And since I have been trying to stay off wheat I needed an alternative as the breading for the eggplant. So my favorite thing came to mind…flaxseed! But before I spent time baking it I wanted to see if others have done this before. I found some recipes with reviews that it came out good so I gave it a try.
Do you think it was a hit? Well, would I be sharing it with you if it wasn’t?! I was nervous the flaxseed would come off too bitter but nope, it was perfect. I didn’t tell my husband what I put in it and he couldn’t figure out what it was, but kept eating away. When I told him it was flaxseed he was shocked and then asked for more 🙂
And best part is you don’t need to salt the eggplant and let it sit and then rinse and dry it. No, that’s too time consuming for this busy mom. And you don’t need to stand over the hot stove frying away either. Just bake the eggplants and assemble. It’s easy and delicious. Just next time I need to remember to double the recipe. It was gone way too fast.
Grain Free Eggplant Parm
Adapted from drpatelsdiet
1 cup ground flaxseed mixed with spices – see below for spices and amounts
2 medium sized eggplants, sliced into 1/4 inch round
2 cups marinara sauce
1/2 cup basil pesto (optional but really nice touch)
1 cup mozzarella cheese
Preheat over to 400 degrees F.
Beat eggs in a bowl. In a separate bowl mix the ground flaxseed with 1/2 tsp each of paprika, garlic powder, onion powder, dried oregano, dried parsley, 1/4 tsp salt and 1/8 tsp pepper.
Dip eggplant round into eggs and then into flaxseed mixture. Place the breaded eggplant onto a parchment lined baking sheet thats been sprayed with oil. You may need to use two baking sheets. After all the eggplant is breaded spray the tops with oil and bake in oven 30-40 minutes till crunchy and soft on the inside.
Make my 5 second marinara sauce (scroll down on that post for recipe). If using pesto mix it with the marinara.
In a baking dish put a layer of sauce on the bottom. Top with eggplant, pour more sauce over eggplant and sprinkle on some cheese. Then eggplant, sauce, cheese. Continue till all the eggplant is done. End with sauce and sprinkle cheese on top. I then sprinkled some dried basil over the cheese.
Bake in the oven covered for for 20 minutes. Uncover and let bake till top is a bit browned, about 5 minutes.
As you see there is no parmesan cheese in this recipe. I didn’t have any, but feel free to use any cheese you’d like. And you really don’t need to use very much of it, just a small sprinkle on each layer. Store any leftover cheese in your fridge for another recipe.
As for the pesto, I am still tweaking that recipe so stay tuned.
Have you tried flaxseeds before? Are you as obsessed with it as I am?