I'm an Italian boy who follows a dairy-included paleo diet. Giving up Italian food just wasn't an option for me, so I created this Eggplant Parm Alfredo recipe based on modifying a traditional recipe from my grandfather. I hope you enjoy it as much as I do.
This recipe uses freshly grated parmegiana reggiano cheese. Cheaper forms of parmesan will still work, but the real thing carries incredible rich flavor. If you can do it it is worth it.
The Sauce
1 cup (firmly packed) of freshly grated parmegiana reggiano
2 cups of heavy cream
1/3 stick of butter
1 tablespoon of garlic powder
2 teaspoons of black pepper
Add ingredients to a sauce pan, and place the heat on low. Stir on occasion and allow the ingredient to slowly simmer until fully incorporated (typically about 20 minutes).
The Eggplant
1 large eggplant sliced into 1/2 inch thick medallions (skin on or peeled based on preference)
2-3 eggs (for dredging)
3/4 cup of olive oil for frying
batter ingredients
1/2 cup of grated parmesan reggiano (firmly packed)
Two teaspoons if tapioca starch
Two tablespoons of almond flour
1/2 cup of cassava flour
1 tablespoon of garlic powder
1 tablespoon of black pepper
1 teaspoon of salt
- Start by cracking the 2 eggs into a bowl, and whisk them together.
- Place the batter ingredients together in a large mixing bowl. Use a fork to fully incorporate them.
- Now place each eggplant medallion into the raw egg, and then into the bowl of dry ingredients, then on a plate to rest before they are fried.
- Now bring the olive oil up to medium heat in a frying pan. Place each of the battered medallions into the olive oil and fry until golden brown. Set the medallion aside once browned and then replace them with the next medallion that needs frying until all are fried.
The Preparation & Assembly
4 oz of goat cheese
1 cup of mozarella cheese
On a large cast iron frying pan or an oven safe baking dish, arrange the fried eggplant parmegiana medallions in rows like fallen dominoes (see the photograph to get an idea), while placing goat cheese between each piece. Cover the stacked eggplant in shredded mozzarella cheese.
Place in the over at 425 degrees Fahrenheit until mozzarella is crispy and browned.
Meanwhile, boil the fettuccine pasta of your choosing in a large pot with water and salt. Pasta preparation is beyond the scope of this article. I do prefer to use Cappello's pasta, the best gluten free/paleo pasta around.
Toss the prepared pasta in the alfredo sauce, and serve alongside the stacks of eggplant. Prepare for heaven.
Bonus - Prosciutto Dust
Bake about 5 slices of prosciutto on a baking pan at 350 degree for 4 minutes. Once crispy, blend them in a food processor or blender into ground into a dust. Top your pasta with this incredible dust.
Hi, we have voted on your post because you have posted your article to either food, recipe, recipes, cooking or steemkitchen #tag. Steemkitchen is a brand new initiative where we want to build a community/guild focused purely on the foodie followers and lovers of the steem blockchain. Steemkitchen is in the conceptual phase and we would love to hear your thoughts and ideas.
Please consider joining us at our new discord server https://discord.gg/XE5fYnk
Also please consider joining our curation trail on https://steemauto.com/ to help support each other in this community of food and recipe lovers.
Kind Regards
@steemkitchen
Ps. Please reply “No Vote” if you prefer not to receive this vote and comment in the future.
Congratulations @jacob-cantele! You have completed some achievement on Steemit and have been rewarded with new badge(s) :
Click on any badge to view your Board of Honor.
For more information about SteemitBoard, click here
If you no longer want to receive notifications, reply to this comment with the word
STOPDo not miss the last announcement from @steemitboard!
Congratulations @jacob-cantele! You have completed some achievement on Steemit and have been rewarded with new badge(s) :
Click on the badge to view your Board of Honor.
If you no longer want to receive notifications, reply to this comment with the word
STOPDo not miss the last post from @steemitboard!
Participate in the SteemitBoard World Cup Contest!
Collect World Cup badges and win free SBD
Support the Gold Sponsors of the contest: @good-karma and @lukestokes