Eggplant Parm with Green Beans
We go meatless for a meal here and there and this was so filling and satisfying that we didn’t miss the meat at all! (Also, I had another helping- when it’s good, wholesome food there is no restricting in this house).
If you’re going to serve the eggplant over pasta, get a full 15 oz jar of sauce or make your own. We ate this appetizer-style so they’d stay crispy, so we just dipped in sauce. In that case, an 8 oz jar would do.
You will need:2 small eggplants
Preheat oven to 400 degrees. Cut the eggplant into 1/4-1/2 inch slices. Salt the slices on both sides and let sit out for 30 minutes on paper towels to drain some of the moisture, flipping half way through. Pat them dry. Whisk together the egg and S&P. One by one, dip the slices into the egg mixture, then dredge in coconut flour.
Heat a few tablespoons of avocado oil in a large pan over medium-high heat and fry the slices on both sides to brown (a few minutes each side, but it will completely depend on your heat source and individual stove). Once fried, put them in a single layer on a cooling rack on top of a baking sheet and bake at 400 degrees for 20 min, adding shredded parmesan in the last few minutes.
The green beans were so easy. I steam-sautéed them, meaning I put them in a pan with a lid and 1/4 cup of water and checked/stirred them after 5 minutes. Add butter, salt and garlic powder (a few dashes each of the spices to start). Once the beans can be pierced with a fork fairly easily and the liquid is evaporated, they are done (unless you like them softer). Taste test and add spices accordingly.
Serve eggplant and beans with tomato sauce for dipping.