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What Neapolitans may eat in Hawaii: Coconut flour-breaded eggplant parmesan

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Coconut flour is gluten-free in case you want to bread-coat your vegetables for baking, grilling, or frying. If you're on a grain-free diet, you can use organic coconut flour instead of wheat flour. Here's how to make coconut flour-breaded eggplant parmesan. you can also fry thin fillets of fish this way, shrimp and prawns, or thinly sliced round vegetables of any type, if you like the taste of fried vegetables or meats parmesan style. It sure beats the usual fried spam and eggs you frequently see in Hawaiian eateries.

Instead of using bread crumbs, substitute coconut flour or garbanzo bean flour. For a standard recipe for eggplant parmesan, check out the recipe site, "Eggplant Parmesan II Recipe - Allrecipes.com." Instead of the bread crumbs to coat your slices of eggplant as the recipe suggests, flour not made from grains can be used such as bean flour or coconut flour, or even flour made from ground legumes, seeds, flax seed meal, or nuts.

Coconut flour breaded egg plant parmesan

Coconut flour breaded egg plant parmesan is a Hawaiian-Neapolitan hybrid combination that merges Hawaiian and Southeast Asian satay cooking with Italian-style fried eggplant Parmesan. Serve as a side dish with your favorite chicken satay, that is chunks of chicken on skewers dipped in peanut sauce with a side dish of eggplant Parmesan dipped and fried in coconut flour instead of grain-based flour. For a chicken satay recipe see, Chicken Satay Recipe - Allrecipes.com. Or serve the fried eggplant Parmesan as an ovo-lacto vegetarian side dish.

Slice an eggplant into thin wheels, but don't peel the eggplant

You can do the same with any vegetable that can be sliced into thin wheel shapes, including onions, squash, beets, turnips, or carrots. Have available melted coconut oil for frying, about two tablespoons of coconut oil per large frying pan.

First beat two large eggs in one bowl. Slice your eggplant in thin rounds. In another bowl mix 1/2 cup organic coconut flour with 1/2 cup grated Parmesan cheese. Dip each thin round slice of eggplant into the beaten eggs. Then place each wheel of eggplant in the flour and Parmesan cheese mix. After you coat each thin wheel of eggplant.

Fry the eggplant or any other vegetable you've coated with egg and coconut flour for about 3 to 5 minutes depending upon how thinly the vegetable is sliced. They should be fried on each side until golden brown.

You also can do this with tempeh, tofu, or seitan (wheat meat) if gluten from the seitan doesn't constipate you. If you're not vegetarian, you can use fish, shrimp, or meat, but use fish, shrimp, or meat already cooked through so all you have to do is fry the dipped vegetable or other object 3 minutes on each side until golden brown. You can also do this with thinly sliced potatoes or other root vegetables as well as eggplant, zucchini, or various types of squash.

If your fried wheels of vegetables or other foods are oily, put a paper towel on a plate and let the oil drain. Serve warm. You can pour warm Marinara sauce over the eggplant after it has been fried and serve as a tomato-based sauce with an additional sprinkling of grated Parmesan on top of the Marinara sauce. Or serve with no sauce and eat the 'wheels' as a side dish. Serves 2 to 4 people from one large eggplant sliced in thin rounds.

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