Full disclosure: I have never had chicken, veal, or eggplant parmesan. I don’t know why. I like eggplant, I love cheese, I love marinara sauce- why was this never an option?
For some stupid reason, I never go for Italian food. It’s not that I don’t like it, I’m just very, very wary of it. Growing up in Upstate NY, EVERYONE is Italian (except me) and EVERYONE cooks their signature upstate “Italian” dishes. These include things like spiedies, which I was never a fan of even when I ate meat (marinated chicken always tasted too “jiggly” to me, I dunno) and chicken riggies, which my horrible sociopathic aunt used to serve at every barbecue. CHICKEN SHOULD NOT BE COVERED IN BABY-PINK SAUCE, OKAY? Vom.
Anyways, I saw this recipe over at Our Life In Food, which can I just say? It is so refreshing to see a low-carb blog that isn’t militant and chock-full of misinformation about what “paleo” means.*
The recipe can be found here, and following is my review:
PLEASE MARRY ME.
It’s textured, it’s got yummy fried cheese bits, it’s vegetarian AND gluten-free, and you get to slather everything in mozzarella and parmesan and marinara sauce. It really is a great little recipe that strikes a good balance between meatiness and still being veggie, and if you wanted, you could pack even more vegetables into it- zucchini, spinach, even some nice sauteed leeks would go well with it.
Definitely a make-again; my husband called it “fantastic” and I ate my entire portion in about three minutes.
OMG LOVE FOXES.
* I’m an anthropologist and you probably are not. Let’s just agree to disagree here.