SCD Approved, Gluten-Free Eggplant Parmesan: An incredibly rich, luxurious, and comforting classic made completely gluten-free and Specific Carbohydrate Diet Approved.
Two weeks ago, as I sat in clinic for my 3 month Cystic Fibrosis check-in, I got a text from my youngest sister. My two-year old niece had been admitted to the hospital for severe constipation and an enlarged colon. My heart sank.
Of course anyone would be distraught over a young relative having to be admitted to the hospital for very uncomfortable testing and procedures, but the irony here was that her doctors suspected it could be the same disease-causing her issues that her aunt sitting in clinic had–aka ME. And I was about to find out I needed to have the same treatment as my sweet niece. I sat and sobbed.
I didn’t cry because I was about to be on a liquid diet for 3 days and drink four liters of my least favorite cocktail that would rid my intestines of fat and mucous build-up, although I HATE this procedure. I cried because the disease that causes me pain, sucks away my time, interferes with my life, and possibly numbers my days, may not only affect me and my two children, but now my niece. I wanted to take away their pain. I wanted to be the only person suffering from CF…..please not one more person is all I kept thinking. Flashbacks of THIS went through my head.
Well, fast forward to now, 2 weeks later. Because I can NOT take away anyone’s suffering, I have decided to try something RADICAL!! I have tried many elimination diets over the years to help rid me of my digestive symptoms with no luck. I have been dairy-free, gluten-free, egg-free, sugar-free with zero improvement of symptoms. I have tried low-fat, high-fat. Na-da. But with the help of my research based GI doctors and the book Breaking the Vicious Cycle by Elaine Gottschall, I am going to try the Specific Carbohydrate Diet–AKA the SCD diet.
It is a very restrictive diet–but all based on extensive research and has been clinically proven to help with Crohn’s disease, Celiac Disease, Ulcerative Colitis, and Cystic Fibrosis. Well, for years they thought I did in fact have Celiac, Crohns or UC. This may be worth trying.
What this post is NOT is a why you should do the SCD diet. I have not been doing this diet long enough to give any proof of it working (although have felt intestinally better than I have in 20 years for the past week.) Once I have experienced the diet for a full month, I will let y’all know how I am doing with things.
In the meantime, a girl HAS to eat!
And this SCD-approved, Gluten -Free, Low-Carb Eggplant Parmesan is the PERFECT solution. Frankly, I would eat this every single day for the next year it is so insanely tasty. 
The process is actually quite simple, albeit a bit time consuming (but very little hands on work!)
If time permits, it is best to salt your peeled, eggplant slices for at least an hour to draw out all the bitterness that exists in the Eggplant. After the hour, rinse and pat dry the eggplant before breading. 
Now it is time to bread the eggplant. I used an egg wash and coconut flour (yes, coconut flour!) 
Bake the eggplant slices on a cooling rack on top of cookie sheet to get all sides nice and browned. (Alternatively, use a broiler pan.)
Then I layered the baked eggplant slices in a homemade marinara sauce and lots of freshly grated Parmesan cheese. Note: I made my Marinara Sauce as stated minus the tomato paste and by using Muir Glen canned tomatoes to make this SCD approved. 
Bake again and then behold classic comfort food–made allergy friendly! I served this up with a huge salad and was in a bit of heaven. Seriously though, it is good eats no matter what your restrictions are or are NOT.
Gluten Free Eggplant Parmesan {SCD Approved}
Ingredients
- 1 large eggplant peeled and sliced into 1/2 inch rounds
- 1 egg whisked with 1 tablespoon water
- 1/2 cup coconut flour
- 1 teaspoon egg divided
- 1/2 teaspoon pepper
- 1 teaspoon dried oregano
- 2 cups marinara sauce
- 1/2 cup up to 3/4 cup freshly grated Parmesan Cheese
- 3 tablespoons extra virgin olive oil approximate
Instructions
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If time permits, generously salt eggplant and let sit for up to 1 hour. May skip or do for only a short period of time as well.
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Preheat oven to 400 degrees. Lay an oven safe cooling rack onto of a cookie sheet or use a broiler pan.
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Place the whisked egg with 1/2 teaspoon salt in a shallow dish.
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Mix the flour, remaining salt, pepper and oregano in seperate shallow dish.
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Dip each slice of eggplant into the egg wash, followed by the flour mixture, then set onto the baking sheet. Drizzle with a bit of olive oil.
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Bake for 15 minutes and then flip eggplant slices over and drizzle with a tiny bit more olive oil. Continue baking for an additional 15 minutes.
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Lower oven temperature to 350 degrees.
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In a 2 quart baking dish, cover the bottom with a layer of marinara sauce. Cover with a layer of eggplant, repeated with freshly grated parmesan. Repeat layers until all eggplant is used. On final layer top with remaining sauce and a generous layer of Parmesan cheese and a drizzle of olive oil.
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Bake for 25-30 minutes or until cheese is melted and bubbly.
Featured on Meal Plan Monday.
I pray that your niece does not have CF. And it sounds like this diet is very promising. Hope you’ve found the answer!!! xoxo
I sure hope this helps me and my niece is just fine too! Thanks Liz.
Keep us updated on your Niece and your new trial diet! xoxoxo sending love <3
Thanks friend and will do!
Kristen, I love your use of coconut flour as a coating on these eggplant parms! This sure does sound like a delicious recipe I would LOVE to eat everyday myself. I am so so sorry to hear about your niece and I so wish this diet alleviates your symptoms – I will keep you in my thoughts and prayers like I have been sweet friend.
Thank you so much Shashi! I can’t tell you how much that means to me!
Good luck with this new diet. This GF eggplant parmesan sounds very interesting. Coconut flour coating is very interesting.
You have to try coconut flour–it is so insanely tasty!
Ugh. I hope all works out for you and your niece. I have family living w/ Crohn’s and totally understand. This recipe is a real treat — it fact — it’s one of my fave dishes of all time! Yours looks wonderful!
Thank you Patricia. I feel for your family! Crohns is so hard to manage.
You have been on my mind quite a bit since we met at the peanut event this month. I learned quite a bit from you- you are inspiring!
This recipe looks like something I need in my recipe box!
So sorry you’ve been suffering! I hope this diet works for you! Meanwhile, your eggplant sounds fab!
Thank you Cynthia <3
My husband was on a SCD for a little bit last year. It wasn’t very long (maybe a month or two) because he was also eating Low FODMAP which left very little left to eat, but I do think that short time made a difference. He’s got so many gut issues from going so long undiagnosed with his coeliac disease that he couldn’t eat any kind of fruit, vegetable, or legume without getting the sweats and feeling extreme stomach pain. One thing that I know made a huge difference for him was taking this medical grade probiotic called VSL#3 http://vsl3.com/ It’s designed for people with ulcerative colitis and IBS issues and it’s got 10 times more probiotics that most off the shelf brands. Within three weeks of taking it was able to start reintroducing veggies and foods back in. It was such a lifesaver! (Sorry if this is a lot of info – I just thought it might be helpful! Gut problems are the worst and they can be so tricky to navigate.) I hope the diet works for you!
Even though he’s not on the diet anymore I’m still so going to make this!
Sarah,
Thank you so, so much for sharing this with me. I feel for your husband and can understand his pain. I was undiagnosed for 30+ years, so my damage is extensive as well. I am looking into these probiotics! Thank you for sharing them!
And enjoy!! This is worth making, diet or not!
Yum! Love how easy this recipe is:)
Thanks Maria!
I am so sorry to hear about your niece –I hope that was not the case. And while a gals gotta eat, this is one of my favorite recipes!! I am excited to get the eggplant back to good use because my tower garden is blooming with them! 🙂
Thank you so much Wendie! And yes, you will love this recipe!
I’m glad you’ve found something that’s helping you feel better this week! I hope it continues to help. It looks amazing!
Thanks Karen!
I just made this tonight and it’s literally the best eggplant I’ve ever made at home. I made mine dairy free and used Daiya mozzarella shreds. I also seasoned the flour a little differently. Since I’m mostly dairy free I keep nutritional yeast on hand. I used almond flour and mixed in some of the nutritional yeast, oregano, garlic powder, a few generous dashes of Italian seasoning, salt and pepper. It’s going to have a permanent spot on our weeknight rotation now. Thank you.
YAY!!!! Kimmie this makes me SO SO happy! I am so glad you loved it and I am going to make with nutrional yeast the next time I make this myself.
How would it taste with almond flour? Thanks!
Sandra I have never tried it with almond flour, so I am not sure how it would taste. However, almond flour is used a lot in Paleo breading techniques, so it may work just fine. Let me know if you give it a try.