Identifying healthier foods that your family deserves,
and your kids will love!
Identifying healthier foods that your family deserves,
and your kids will love!
“My kids were skeptical at first but ended up eating it all - even some bites of eggplant that weren't with the pasta and sauce. I absolutely loved it and will make it again. You couldn't really taste the pretzel taste and it made for a great alternative if you don't have bread crumbs!” (Karen, mother of 2)
Food processor, large skillet, 2 saucepans, bag for breading
20 minutes
20 minutes
6 or more, depending on ages
1 medium eggplant
Cut off ends of eggplant and leave skin on. Slice very thin so you have several thin round slices.2 cups Organic Vita Spelt Pretzels, Original (KKA approved product)
1/4 cup nutritional yeast
1/4 cup dry polenta
4 tsp herbs de Provence
1 tsp garlic salt
Put all ingredients in food processor and grind until completely ground and mixed. Put in a shallow pan or bag for breading.1 cup low fat milk (organic if possible)
1 egg (free range if possible)
Mix egg and milk together. Dip the eggplant slices in the egg mix and then shake them in the bag of pretzel breading.1 Tbsp organic butter or 1 Tbsp extra virgin olive oil
Melt a small amount of butter in the skillet and then add breaded eggplant. Cook on medium heat for approximately 3-5 minutes on each side depending on the thickness.
Dairy-free option: use rice milk or almond milk instead of cow’s milk. Try spaghetti made from spelt, quinoa, or brown rice. Lower carb option: omit the pasta and serve the eggplant parmesan with steamed broccoli, sauteed spinach, or thin strips of zucchini with garlic and olive oil. For those who do not have nutritional yeast on hand, replace it with organic Romano cheese or cheese alternative. You may also use Earth Balance spread or coconut oil in place of butter. When preparing eggplant, you may want to soak the slices in a bit of salt water or sprinkle with sea salt and allow to sit for 30 min to help reduce bitterness.
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