Eggplant Parm
A healthier twist on classic Eggplant Parmesan made with almond-crusted eggplant slices, topped with tomato sauce and melted mozzarella cheese. This gluten-free version maintains all the traditional flavors while using ground almonds instead of breadcrumbs.
Ingredients
- •2 tablespoons olive oil
- •1 whole large eggplant
- •1 teaspoon sea salt
- •2 whole large eggs
- •¾ cup ground almonds
- •¼ cup grated Parmesan cheese
- •1 teaspoon dried basil
- •1 teaspoon paprika
- •1 teaspoon garlic powder
- •1 teaspoon dried oregano
- •3 cups tomato sauce
- •1 cup shredded mozzarella cheese
Cooking Instructions
- 1.
Preheat the oven to 400°F. Grease a baking sheet with the oil and set aside.
5 min
- 2.
Remove the stem end from the eggplant and slice the eggplant into 1/2-inch rounds. Salt them thoroughly and set on a clean kitchen towel. Leave for 15 to 20 minutes, to draw out the moisture.
20 min
- 3.
Meanwhile, whisk the eggs in a small bowl or pie dish and set aside.
2 min
- 4.
In another bowl or pie dish, whisk together the almonds, Parmesan cheese, basil, paprika, garlic, and oregano. Set aside.
3 min
- 5.
Brush the salt from the eggplant and press the slices with a towel to draw out any excess moisture.
5 min
- 6.
Dip the eggplant slices in the egg mixture, then in the almond mixture, and transfer to a baking sheet.
10 min
- 7.
Bake for 15 to 20 minutes, then turn carefully, and continue to bake until golden brown and crispy
20 min
- 8.
Spoon the tomato sauce onto the baking sheet (around and on top of the eggplant) and top each round with the mozzarella cheese.
5 min
- 9.
Return to the oven and bake for 5 to 10 minutes, until the sauce is hot and the cheese has melted. Serve immediately.
10 min
