I recently admitted to ya all that I was a cheese addict. You can read about it HERE. Since we now have dairy goats and I can basically make cheese whenever I want, I can pretty much guarantee that I won’t be attending any CLA (cheese lovers anonymous) meetings.
Instead, I’ll be honing my culinary skills by making new recipes to use the cheese and tweaking old ones to make them even more healthy . And thank goodness, too. Raw goat milk and cheese is full of health benefits. You can read about those benefits HERE.
My latest tweak is on eggplant Parmesan to make it gluten/grain free. We had an abundance of eggplant from the garden this year and I was making this about once a week. I wasn’t sure how it would taste with the goat cheese since I am used to mozerrella, but it is FABULOUS! This recipe is gluten/grain free and bursting full of nutrients. Please note: If you have an intolerance/allergy to nightshades (tomatoes, potatoes, peppers, eggplant), then you should not try this recipe.
What are the Health Benefits of Eggplant?
Here are Just a Few.
- Eggplant contains important phytonutrients, many which have antioxidant activity. Phytonutrients contained in eggplant include phenolic compounds, such caffeic and chlorogenic acid, and flavonoids, such as nasunin.
- Brain function: “Phytonutrients, which have long been known as boosters for cognitive activity and general mental health. They not only defend against free radical activity and keep your body and brain safe from toxins and diseases, but they also increase blood flow to the brain. By delivering more oxygen-rich blood to the brain, it stimulates neural pathways to develop, boosting the powers of memory and analytic thought [3].”
- Eggplant is packed full of fiber, vitamins B1, B3, B6, C, K
- “Vitamin K, along with phenols, which also help to prevent osteoporosis, increase bone mineral density, strength, and overall bone health. This is because copper maintains collagen formation of connective tissue and bones[1].”
- “Fiber is essential for gastrointestinal health, as well as for the regular movement of the bowels. Fiber bulks up your bowel movements so they pass more easily through the digestive tract, while also stimulating peristaltic motion, the contraction of the smooth muscles that move food through the body. Finally, fiber stimulates the secretion of gastric juices that facilitate absorption of nutrients and the processing of foods [2].”
- The potassium (K) in eggplants also acts as a vasodilator and brain booster.
- Assists Anemia “Those who suffer from an iron deficiency may be able to battle some of the debilitating symptoms by including eggplant in their meals. The ample flesh of this purple plant have many essential minerals, including iron and copper, which assist in improving the health of red blood cells within your bloodstream [1].”
Time to get cooking!
Ingredients
- 2-3 medium sized eggplants
- salt
- about ½ cup almond flour
- ⅓ cup arrowroot powder
- garlic, salt, pepper and basil leaf
- 2 eggs
- 1 jar (24 ounces) of pasta sauce (check ingredients! A lot of them have added sugar)
- Chevre (goat) cheese
- tallow, lard or coconut oil
- Slice eggplant into ¼ to ½ inch slices. Place eggplant in strainer and sprinkle heavily with salt. Let sit for at least 10 minutes and up to one hour. This sweats the eggplant and makes it much less bitter. Rinse well with water and pat dry.
- Place eggs into a baggie or dish and coat the eggplant slices in an egg wash.
- Mix almond flour, arrowroot, and spices in large bowl or on a large plate.
- Put lard, tallow or coconut oil (about 1-2 cups) in a large skillet and turn on medium heat.
- Preheat oven to 425 degrees.
- Dip eggplant in egg mixture, then in almond flour mixture and place in hot oil in skillet. Cook approximately 4 minutes per side until browned.
- As eggplant is finished, place in a 13×9 baking dish or cookie sheet
- Pour pasta sauce over the eggplant and then top with chevre and basil (if desired)
- Heat in oven until cheese is melted and sauce is heated.
Sources: