When it comes to eating cleanly, I can handle living without sugar. My true challenges are letting go of carbs and cheese. We’re known for living off of antipasto around our house and it’s a guarantee that a charcuterie will be served at any given party.
This recipe is a lighten up version of an Italian classic, Eggplant Parmesan. By removing a few of the breaded coatings and subtracting the cheese, this recipe is the perfect weeknight dinner and can be made quickly over the stovetop.
Keep reading for the full recipe after the jump!
Eggplant Parmesan with Italian Chicken Meatballs and Garlic Zoodles (Whole30 Edition)
4 servings
Ingredients:
For the meatballs:
- 1/4 C almond flour
- 1 egg
- 2 T italian seasoning
- 2 garlic cloves, minced
- 1 lb ground chicken
- 1 T extra virgin olive oil
For the eggplant:
- 3 T organic extra virgin olive oil
- 1 Eggplant
- Salt and pepper, to taste
For zoodles:
- 4 organic zucchini
- 2 garlic cloves, minced
- salt and pepper, to taste
- 1 T extra virgin olive oil
Fresh basil, for garnish
Directions:
Begin by prepping vegetables. Rinse zucchini and cut off the ends. Using a spiralizer, create zoodles and set to the side on a flat plate or lined cookie sheet. Slice eggplant into rounds 1 inch thick. Place flat on a cookie sheet and sprinkle with salt. Let sit for 30 minutes. Then using a damp paper towel, wipe off bitter moisture from eggplant and excess salt.
In a medium size bowl, place ground chicken. In the center, add almond flour, italian seasoning, egg, and garlic cloves. Combine mixture thoroughly. Roll mixture into meatballs the size of a golf ball. In a large skillet over medium high heat, bring oil to temperature. Add meatballs and turn with tongs until cooked through, rotating sides every 2-3 minutes. Place on a plate lined with paper towels. Continue to add meatballs to skillet until all the meatballs are cooked. Set to the side.
While meatballs are cooking, in another skillet over medium high heat add olive oil and bring to temperature. Place eggplant and brown.
Add olive oil to skillet (I use the skillet that I’ve cooked the meatballs in for extra flavor.) and bring to temperature over medium high heat. Add minced garlic, allowing garlic flavor to permeate the oil. Add zoodles in batches. Sauteing and cooking quickly for two minutes.
Assemble your dish by adding eggplant, zoodles, and your favorite pasta sauce to a skillet bringing all items back to temperature. (We love the organic basil marinara from Trader Joe’s. If you want to make your own sauce, we use Rachael Ray’s simple cherry tomato sauce recipe.) Using tongs, wind zoodles into a serving and place on a shallow bowl. Add eggplant, meatballs, and ladles of sauce. Top with torn fresh basil, drizzle of organic olive oil, and salt and pepper.
Get Ready for Dinner
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What are some of your favorite clean eating recipes?
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