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Eggplant Parmesan Tower Recipe
Recipes | April 03, 2013
I am very proud and happy to share this special recipe with you, because it is the BOMB! This meal is not only light and made out of nutritious food, but also restaurant status delicious and SO prettyyyy 🙂 I got many compliments for this dish and I am sure that you will too.
Ingredients
3 Eggplant rounds, 1/2 cup almond flour, 2 table spoons of Arrowroot powder, 1 large egg, 2 tomatoes, 2 cloves of garlic, 3 thin slices of mozzarella, about 3 tablespoons of shredded parmigiano-reggiano, 3 tablespoons of grapeseed oil, 3 tablespoons of extra virgin olive oil, 1 teaspoon of fresh thyme, 1 teaspoon of fresh basil, 2 table spoons of pine nuts, salt & pepper, sweet paprika powder and couple of small basil leaves for garnish.
Instructions
1. Crack and whisk an egg in one bowl, and combine almond flour with a pinch of salt in another bowl.
2. Season each eggplant round with salt and then coat with the arrowroot powder. This step will make the egg stick better. The reason why I am using the arrowroot powder is for the nutrition value which is higher then, then one of flour or cornstarch. In general I suggest that you use arrowroot powder instead of cornstarch in your cooking as a healthier and more nutritional option for you.
3. Next step is to dip the eggplant in egg and then coat it in the almond flour.
4. Use the almond flour instead of breadcrumbs. I know that it sounds weird if you have never tried it before, but I can guarantee that you will be surprised how tasty it is, plus its another healthier substitute.
5. Next step is to chop coarsely the tomatoes and the garlic cloves.
6. In a medium skillet preheat 1 tablespoon of grapeseed oil and 1 tablespoon of extra virgin olive oil over medium to high heat. Saute the garlic first for about 30 seconds and then add the tomatoes before the garlic starts to get brown. Cook the tomatoes until they completely break down and become soft. Make sure to stir them here and there. It will take about 10 to 12 minutes. In the mean time, preheat the oven for 425°F.
7. In another skillet, heat up the remaining amount of both oils over medium to high heat and saute the coated eggplant rounds until golden brown on both sides. Transfer onto paper towel covered plate. The paper towel will soak up the unnecessary grease out of the eggplant.
While the tomatoes are cooking, you have time to crush the pine nuts. If you don’t have an awesome mortar and pestle like me, well, get creative 🙂
Combine the pine nuts with cooked tomatoes and garlic and add the fresh finely chopped thyme and basil leaves.
8. Create the first stack on a non-stick baking sheet with one eggplant round, cover with a tablespoon of the tomato sauce, 1 slice of mozzarella cheese, and 1 teaspoon of parmigiano-reggiano. You can’t see the parmesan cheese on top of the mozzarella in this picture, because it’s not there, but you make sure to top it up.
9. Create another 2 layers on top of the first one. This is an excellent looking tower and its ready to go to the oven for about 12 minutes until the cheese on top is melted and starts bubbling.
Congrats for creating this amazing Eggplant Parmesan Tower, now just garnish it with a few small basil leaves and dash of sweet paprika on top. Done.
Enjoy and let me know how much this recipe has changed your life 😉
Z.
Private Member |
arrowroot is quite easy to find in stores that sells BIO products (next to agar-agar in my shop). but I’m near St Tropez not LA… 😉
Private Member |
This is great! Please keep the recipes coming because they are very creative (at least I find them kinda interesing and this is new for me) and healthy at the same time 🙂
Private Member |
This looks yummy. I also wanted to say thank you for all your workouts! I have been doing them for a month now and am proud to say my core is strong enough that I can finally do ab splitters! I could not believe it! I would modify them and thought I would never be able to do them! Thank you for all you do for us!
Private Member |
Thanks;) I will try it
Private Member |
wow…..this looks awesome
Private Member |
For the person who commented on not using olive oil for cooking because heating it produces carcinogens. The air we breathe is full of carcinogens, should I stop breathing? It’s really about balance in life. I am sure if we took a microscope to every little thing we would find reason to find something wrong with it. Perhaps you could share the chemistry behind your theory, just curious.
Private Member |
I love all he recipes you’re posting! I’ve made a few and you’re right – they’re delicious. I was wondering if you were ever going to do another week or 5 days of your meals? I found that incredibly helpful, especially for someone recovering from eating disorders. It’s motivatin and inspiring to see someone who looks so good,healthy, fit and strong eating nutritious foods but also incorporating things such as chocolate and/or skinny cow ice cream, etc. Please consider it! You’re an inspiration to those wishing to lose weight and those wanting to find balance. Thank you…
Private Member |
Private Member |
Awesome. Just want more!
Private Member |
Olive oil isfine to heat to high temperatures, it is only extra virgin olive oil you shouldn’t use for cooking/frying. Also Grapeseed oil is perfect for frying as it is also fine to heat to a high temp. I love this recipe I make it alot! 🙂