Join host Beth Bond, Curator of Sustainable News at Southeast Green as she jumps back into the kitchen to create an amazingly light version of Eggplant Parmesan. This recipe is low carb, gluten free, vegetarian and almost Paleo. It can certainly be adapted to Paleo. Focusing on fresh ingredients and organic veggies from her CSA, Beth turns this classic Italian favorite into a bright and refreshing dish that will quickly become a summer favorite.
My dump cook recipe. I made this for a single meal so just multiply by the number of people you want to feed and you should be good. Plus when it comes to seasoning it's all a matter of taste.
1 small eggplant - sliced
2 small tomatoes - diced
1/2 a small onion - diced
1 clove of garlic - diced
3 tbsp of fresh basil - chopped
1 tsp of fresh oregano - chopped
2 tbsp of chopped black olives (not mentioned in the video)
1/4 cup of water chestnut flour
2 tbsp of olive oil for tomato sauce
3 tbsp of olive oil for pan frying eggplant
Salt to taste
HerbaMare Organic Seasoning Salt to taste
Shredded Parmesan to to sprinkle on top