There are so many of my favorite dishes that I missed when I began the Specific Carbohydrate Diet. I quickly started working on making SCD-friendly versions that I could have and found that it is oftentimes not hard at all to reinvent classic recipes so that they are totally safe and SCD legal. This is my SCD-friendly version of Eggplant Parm. It is personally one of my favorite dishes! I love to serve it with a fresh garden salad that's drizzled with a homemade vinaigrette.
Ingredients: 2 decent-sized eggplants (medium) 1 medium-sized onion garlic oregano salt pepper olive oil capers Kalamata olives spinach tomato sauce (I suggest Mezzetta Marinara) Parmesan farmer's cheese (optional variation) Steps: 1. Preheat the over to 350 degrees F. 2. Slice the eggplants into approximately 1/4 inch thick circles. 3. Lay them on a baking sheet, drizzle with olive oil and sprinkle with salt, pepper, and oregano. Repeat this step until all the eggplant is cooked. (Try a piece when it is done because the eggplant is delicious just on its own like this as well!) 4. Bake for about 10 mins. or until cooked. 5. Slice the onions, crush or finely dice the garlic, and caramelize them in a frying pan with some olive oil. Add in the spinach and cook it down. 5. Lay down a thin layer of sauce in a 9 X 13 glass baking dish. 6. Lay down a layer of eggplant and then some more sauce. 7. Sprinkle in a layer of the onion, garlic, and spinach. 8. Sprinkle in some capers and slice a couple Kalamata olives and sprinkle them in as well. 9. Shred a layer of Parmesan to coat it. 10. Repeat steps 6-9. 11. Add one last layer of eggplant, some sauce to coat the top, and a final layer of Parmesan. 12. Bake for about 30 mins. or until it is heated through and the cheese is all melted and started to brown on the edges. Variation: Add in a couple layers of farmer's cheese as well. This adds a creamy, ricotta-like texture to the dish. Just place down some dollops and flatten/spread them out each time you layer in the other elements.
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