This is comfort food without the discomfort after. Light, flavorful and delicious – it will be a new family fave.
- 2 medium eggplant peeled and sliced into 1/2 inch slices
- 2 cups Almond flour
- 1 cup Arrowroot starch
- 3 eggs
- 3 medium balls of Buffalo mozzarella cut into 1/8 inch slices. (You can use burrata or regular fresh mozzarella If you can’t find buffalo)
- 1/2 cup grated Parmigiana Regiano
- 10 leaves of fresh Basil
- 1 1/2 (28 oz) can of whole peeled tomatoes, preferable San marzano, crushed with your hands
- 2 cloves of garlic thinly sliced
- 2 tablespoons finely minced carrot
- Pinch of fresh Thyme leaves
- 2 teaspoons tomato paste
- Salt and pepper
- Extra virgin olive oil
Preheat the oven to 350 degrees.
To make the sauce: in a medium saucepan over medium-low heat, add two tablespoons of olive oil, the sliced garlic, and carrot and a pinch of salt. Slowly sweat the vegetables stirring often t to make sure the garlic does not burn. After 2 minutes or so add the tomato paste and continue to cook until the mixture turns a nice rust color. Stir in the crushed tomatoes, half the thyme and a large pinch of salt. Continue to cook for 20 minutes stirring every couple minutes so as not to burn. Adjust the seasoning with salt if needed and add half the basil torn into small pieces. Also if the tomatoes are very sour and acidic you can add a teaspoon or two of maple syrup or other sweetener to balance the flavor.
To coat the eggplant: Put the eggs in a wide bottom bowl, mix well and season with salt and pepper . Put almond flour in another wide bottom bowl add half the fresh thyme and season with salt and pepper. Put the arrowroot starch in a third bowl and season with salt and pepper. Season the slices of eggplants on both sides with salt and pepper. Dip each eggplant slice in arrowroot starch and shake off ant excess. Then dip in the egg mixture and finally in the almond flour, coating evenly on both sides. Arrange them in a single layer on a sheet pan.
In a wide bottom sauté pan over medium heat and add enough olive oil to coat the bottom. Carefully add the slices of the eggplant to the pan one at a time being sure not to splatter the oil or over crowd. Let the eggplant brown nicely on the first side then carefully flip and continue to brown the other side , about 2 minutes per side. Transfer the cooked slices of eggplant to a paper towel lined plate until all of the eggplant is cooked.
In a large baking dish (9 inch/12 inch) spoon just enough of the sauce to lightly coat the bottom. Arrange one layer of eggplant evenly over the sauce. Spoon 1/4 of the sauce over the eggplant. Top with about a third of the sliced mozzarella. Sprinkle with about a 1/3 of the grated Parmesan. Repeat layering until you have 3 layers topping with the remaining mozzarella and Parmesan.
Place the dish in the top part of the oven and bake for 30-40 minutes until the cheese is bubbling and nicely browned.