Egg Plant Parmesan
1 med-large egg plant ( sliced into 3/4" rounds) slice and lightly salt with sea salt, then set aside. The egg plant will start releasing it juice a little while you get the rest of the ingredients ready
3 whole eggs
2tbsp heavy whipping cream
* optional tsp of pressed garlic
( beaten together till well combined)
1 cup shredded Parmesan cheese
1 cup ground nuts ( macadamia, almond, walnut - ground fine)
1-2 tbs favorite italain seasonings
1/4 cup torn and chopped fresh basil
( combine dry ingredients with a wisk and put into a pie dish- which maked dipping the egg plant easier)
1 jar of your favorite marinara
Heat a skillit with your preffered cooking oil- olive, ghee, or even bacon grease
Dip egg plant into eggs and cream , flipping ot coat well.
Transfer to dry nut /parmesan mix- patting well to cover the flat surfaces as much as possible.
Place in skillet for 1-2 min, then cover for 2-3 min more.
Flip rounds, and cover an adtional 2-3 min, then uncover for at least 2 min before removing from pan.
5-7 min total per side depending on how you like your egg plan cooked
Serve topped with a 1-2 tbsp of marinara per slice.
Optional- place an anchovie ( the rolled kind with capers in the middle in olive oil) on top.
Very good cold the next day No bread crumbs.
You can also brown a half pound of italian sausage adn mix into marinara to add extra protein.