Three-Cheese Aubergine Parmesan
Cooking Steps
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 (1/4 pound)
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!
Serves 3
1 hour
This is a Dairy Recipe
Ingredients
- 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 (1/4 pound)
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8 Responses to “Three-Cheese Aubergine Parmesan”
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I’m really new to paleo and appreciate all the recipes! I thought cheeses were not permitted on this plan. Please let me know. Thank u so much
i also thought cheeses were not allowed..someone please let me know also
Many people add cheese and/or to their paleo diet. You will see it in many paleo recipes and it is your choice to follow or not.
As long as your cheese are aged properly and have live cultures you can dairy pasture fed are a great choice. Paleo doesn’t normally include cheese but I do a little. First it’s delish and I’m French it comes with the territory ha!
Y’all make GIANT servings! This is easily 6 servings in my house. We loved it! My hubby, who isn’t paleo and was afraid of eggplant, even liked it. He said it’s a ‘do again’.
Could this be frozen? I’d like to split recipe in half; eat one immediately and save one for another day.
I think the amount of pepper could easily be cut in half.
I get that some people add a bit of cheese to their paleo life …. but seriously? 3 cups of cheese? even before I was paleo, i knew that wasnt good for me!