Serves: 6
Ingredients
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Coconut oil (for greasing)
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2.0 lbs (32 oz / 907 g) Eggplant, sliced into 0.33-inch-thick rounds
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Sea salt (approx. 1.5 tsp total) and Black pepper (0.5 tsp)
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0.5 cup Tapioca or arrowroot flour
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3.0 Large egg whites
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1.5 cups White sandwich breadcrumbs, toasted
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1.0 tbsp Extra-virgin olive oil
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1.5 tsp Garlic powder
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4.0 cups Tomato sauce
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1.0 tbsp Dried oregano
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8.0 oz (227 g) Coconut milk cheddar cheese, shredded
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2.0 tbsp Fresh basil, chopped
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12.0 oz (340 g) Spaghetti squash, prepared
Preparation
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Prepare the Oven and Racks: Adjust your oven racks to the upper-middle and lower-middle positions. Preheat the oven to 475°F. Line two rimmed baking sheets with aluminum foil and top them with wire racks. Grease the racks with coconut oil.
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Drain the Eggplant: Work with half of the eggplant at a time. Toss the slices in a bowl with 0.5 tsp sea salt, then transfer to a large colander (using 1.0 tsp sea salt total for all eggplant). Allow the eggplant to drain for 30 minutes. Afterward, spread the slices over several layers of paper towels and pat them thoroughly dry.
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Set Up Breading Station:
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Dish 1: Spread the 0.5 cup tapioca flour in a shallow dish.
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Dish 2: Whisk the 3.0 egg whites in a second shallow dish until foamy.
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Dish 3: Combine the 1.5 cups toasted breadcrumbs, 1.5 tsp garlic powder, and 0.5 tsp sea salt in a third shallow dish.
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Bread and Bake: Season the dried eggplant slices with 0.5 tsp pepper. Working with one slice at a time—and coating the tops only—dredge the slice in the flour, dip it into the egg whites, and then coat with the breadcrumb mixture, pressing gently to adhere. Lay the slices on the prepared wire racks with the breaded side facing up. Bake until the eggplant is tender, approximately 30 minutes.
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Assemble: While the eggplant bakes, mix the 1.0 tbsp dried oregano into the 4.0 cups tomato sauce. Spread 0.5 cup of this tomato sauce over the bottom of a 13×9-inch baking dish. Lay half of the baked eggplant slices in the dish, breaded side up, overlapping as needed to fit. Spoon 0.5 cup of sauce over the top and sprinkle with 1.0 cup (approx. 4.0 oz / 113 g) of the cheese. Layer the remaining eggplant over the top (breaded side up) and dot with 1.0 cup of sauce, leaving the majority of the eggplant exposed. Sprinkle with the remaining cheese.
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Final Bake: Bake until the sauce is bubbling and the cheese is browned, about 10 minutes. Let the dish cool for 5 minutes, then sprinkle with the 2.0 tbsp chopped fresh basil.
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Serve: Stir the 12.0 oz (340 g) prepared spaghetti squash with the remaining 2.0 cups of tomato sauce. Season with sea salt and pepper to taste. Serve the eggplant parmesan alongside the spaghetti squash.
