Gluten-Free Low Carb Eggplant Parm Steaks with Ricotta Bechamel

Serves 4


2 Eggplants
8 oz. Ricotta
10 oz. Whole Milk
4 Eggs
10 oz. Zoodles
4 Fresh Basil Leaves
2 cups Italian Nut Crumbs
1 cup extra virgin olive oil
1 25 oz. jar Jersey Tomato Co. Marinara Salt & Pepper to taste


Wash and Peel two medium to large eggplants. Slice off the top and bottom then cut the remaining piece into 1/2" - 3/4" medallions. Sprinkle the eggplant with salt and set aside.

Beat four eggs with 2oz. of milk in a small casserole dish and then place the Nut Crumbs in a second casserole. Dip the eggplant slices in the egg bath, then coat the slices thoroughly in the nut mixture and set aside.

Heat 1/2 cup of EVOO in a large skillet over medium-high heat, being careful not to breach the smoke point. In a medium saucepan, combine the Ricotta cheese and remaining milk. Whisk over a low to medium heat until the cheese sauce is smooth—season to taste.

Begin heating the Jersey Tomato Co. Marinara over a medium flame, stirring occasionally.

Next, add four slices of eggplant to the hot oil and pan-fry the steaks for 2-4 minutes per side, until they reach a dark golden color and the crust is crisp. Remove from pan and let excess oil drain on a paper towel-lined plate. Place in a preheated (225 ̇) oven to keep warm.

Replace the oil in the pan and repeat the process with the remaining four steaks. Saute' the Zucchini noodles in a medium saute' pan with a teaspoon of olive oil and season to taste. Plate and serve!

Older Post Newer Post

Leave a comment

Please note, comments must be approved before they are published