Last Thursday, one of my 5:30am CrossFit Central workout buddies gave me this wonderful book you see to the left!  It is filled with tons of recipes that can be Paleo-friendly with a few tweaks here and there.  Adding your own special twist is half the fun of baking and cooking, right!?  

I was really excited to get this right before Easter and I had every intention of making the Carrot Cake recipe, but I ran out of time and decided, “Why the heck am I going to make an almond flour carrot cake when I can have the real, calorie-fat laden, homemade carrot cake that my mom is making!?”   ….in fact, I’m still waiting to devour a piece…

Anyway, last night I made the Eggplant Parmesan, omitted a few ingredients, added a few, and the result was delicious.
I’ll post the recipe below, but if Eggplant Paremsan isn’t your thang’ and you are still interested in switching from regular flour to using almond flour I highly recommend adding this cookbook to your collection and checking out Elena’s Pantry.  Oh, and if you’re thinking, “Why almond flour?” or “Yeah, but that’s gotta be fattening”  well read Elena’s explanation, it’ll open your eyes to the benefits of cooking and baking with almond flour.

-1 1/2 lbs. of eggplant
**1 lb. of extra lean ground beef (I added meat)
-1 1/2 c. blanched almond flour *(I used ground almonds-non-blanched)
-1 tsp. salt
-2 large eggs
-2 Tbsp. water
-2 Tbsp grapeseed oil ( I bought it, was going to use it until I read in the Paleo book that it’s considered a ‘bad oil’ this one is up to you)
-2 Tbsp. olive oil
-3 c. organic tomato sauce
-2 c. grated mozzarella *(I didn’t use that much cheese-trying to keep it somewhat Paleo.  If you’re a Zoner, keep the cheese in the recipe and live a little!)

Preheat oven to 350.
Cut eggplant into 1/4 in. slices.
In medium bowl, combine almond flour and salt.
In separate bowl, whisk together eggs and water.  Dip the eggplant slices in the egg mixture, then coat with  the almond flour mix.

Heat the grapeseed oil and olive oils in a large skillet on medium-high heat. **I used organic olive oil Pam instead and it worked just fine** Saute’ the eggplant for 3-5 minutes per side, until golden brown.

Meanwhile brown the meat in a large skillet.  When the meat was almost finished, I added chopped mushrooms to the mix.

Pour 1 c. of tomato sauce in 13×9 baking dish.  Layer the eggplant over the sauce, then spread 1/2 meat over the eggplant…cover the meat and eggplant with 1 c. sauce, repeat layers of eggplant, meat, sauce.  The last layer should be remaining tomato sauce and cheese.

Bake for 10-15 minutes, until the cheese is melted and the edges are bubbling.  Remove from over, let cool a bit, and indulge 🙂