You’re probably thinking, “Chicken and eggplant parmesan without flour and cheese? Julia, youre a miricle worker, a gift from God! I’ve been craving this since I started Paleo!” well, you’re correct about some of those things, however you’re incorrect about the cheese-less parmesan cheese.
Well, to me, chicken and eggplant parm means breaded chicken and eggplant with tomato sauce. It doesn’t need to have the cheese. And now you’re asking yourself, “What is wrong with this person?!” Well maybe it’s Chicken + Eggplant Farm. (Fake parm). However, if you are a Paleo person that eats cheese, or Gluten-Free, or just someone looking for a healthier version of ‘breaded’ chicken, load up on that cheese!!!
Any who, it’s really really good. Like will become one of my staple comfort food recipes. My first batch was OK, my roommate said it was good. Then she tried this one and said “The chicken was soooo good! I need the recipe!” Another friend said, “This is great! ..and I don’t even like eggplant usually!”
>;Serves 3 people
>;Prep time: 5 minutes
>;Cook time: 20 minutes
1 C almond flour
2 tsp oregano
2 tsp basil
1 tsp paprika
1 tsp garlic powder
3/4 tsp salt
1/2 tsp cayenne
2 large eggs
1 medium/large eggplant ( about 14 slices little narrower than cm)
3 thin chicken breasts (mine were about .22lb each)*
1-2 tbsp olive oil
1- 1 1/2 C tomato sauce (make sure it’s organic and doesn’t have added yucky stuff)
1. Combine all of your dry ingredients in a medium bowl and preheat your oven to 350F.
2. Beat eggs well and pour into a pie dish.
3. Slice your eggplant into slices about 1cm thick.
4. Line 2 baking trays with foil and cover surface lightly with olive oil.
5. Dip your chicken and eggplant (one piece at a time) into the eggs and then coat with the almond flour mixture and place on the baking tray. Do this until either your trays are full or you’ve used up all your eggplant and chicken. (I needed to do 2 batches of eggplant because they didn’t fit on one sheet).
6. Place both trays on the same rack for 10 minutes.
7. Rotate the baking sheets and flip each piece. Bake for another 10 minutes.
*If you use thicker pieces of chicken you will need to adjust your cooking time. The chicken I used was the same thickness as the eggplant.