Best Almond Breaded Eggplant Parmesan Recipes

EGGPLANT PARMESAN

Eggplant Parmesan image

Provided by Food Network Kitchen

Time 2h15m

Yield about 4 to 6 main course servi

Number Of Ingredients 22

Ingredients

2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices
Kosher salt, as needed, plus 1 tablespoon
5 cups fresh breadcrumbs
1 tablespoon dried oregano
1 tablespoon dried thyme
Freshly ground black pepper
Vegetable oil for frying
All-purpose flour for dredging
6 large eggs, beaten
2 tablespoons whole milk
Olive oil, as needed
7 cups QUICK MARINARA SAUCE, recipe follows
2/3 cup grated Parmesan, divided
1 pound fresh mozzarella, thinly sliced
3 tablespoons extra-virgin olive oil
1/2 medium onion, diced (about 1/3 cup)
5 cloves garlic, chopped
7 cups whole, peeled, canned tomatoes in puree (about two 28-ounce can), roughly chopped
2 sprigs of fresh thyme
2 sprigs of fresh basil
1 tablespoon kosher salt
Freshly ground black pepper

Steps:

Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.
Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.
In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper.
Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.
In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)
Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.
Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.
Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use immediately, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
Yield: about 3 1/2 cups
Copyright 2001 Television Food Network, G.P. All rights reserved

EGGPLANT WITH ALMONDS

Eggplant with Almonds image

This eggplant is great served as a side dish or as a complete meal atop bulgur wheat, or couscous. It's a savory and sweet Mediterranean dish. The almonds are a nice source of protein for vegetarians like myself. Enjoy!

Provided by melinda

Categories Side Dish Vegetables Eggplant

Time 1h35m

Yield 4

Number Of Ingredients 13

Ingredients

2 large eggplants, cut into cubes
salt
¼ cup olive oil
1 large onion, minced
2 cloves garlic, minced
1 cup whole almonds, skin removed
2 cups cherry tomatoes, halved and seeded
4 mint leaves, sliced
2 tablespoons white wine
2 tablespoons white sugar
salt
½ teaspoon chili powder
½ cup chopped fresh parsley

Steps:

Place the eggplant in a colander and sprinkle with salt. Set the colander in the sink to drain off liquid, about 20 minutes. Pat the cubes with paper towel to remove excess salt.
Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic; cook and stir another 2 minutes. Stir in the eggplant and almonds, cooking and stirring until the eggplant is tender, but not mushy, about 20 minutes.
When the eggplant is cooked through, mix in the tomatoes, mint, white wine, sugar, salt, and chili powder. Cook mixture for 10 minutes, stirring occasionally; remove from heat and garnish with parsley.

Nutrition Facts : Calories 457.5 calories, Carbohydrate 37.2 g, Fat 32.4 g, Fiber 15.3 g, Protein 11.7 g, SaturatedFat 3.4 g, Sodium 22.5 mg, Sugar 16.1 g

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Almond-breaded eggplant parmesan recipes are a popular vegetarian option for those who love Italian cuisine. The delicious breaded eggplant is the perfect replacement for traditional meat in this classic dish. A nutty and crunchy coating creates a unique flavor profile that is sure to impress even the pickiest eaters. This dish is an excellent way to enjoy a hearty, comforting meal while also maintaining a healthy and balanced diet.

The Almond-Breading

The almond breading is the highlight of this dish. Using a combination of almond meal and breadcrumbs, the coating creates the perfect balance between nutty and crunchy. The almond meal adds a rich, nutty flavor to the dish while also providing a healthy alternative to traditional bread crumbs. Using almond meal instead of traditional bread crumbs reduces the number of carbs in the recipe, making it an excellent option for people following a low-carb diet.

How to Make Almond Breading

To make almond breading, you will need almond meal, breadcrumbs, and a few additional spices. Combine the almond meal and breadcrumbs in a bowl, and add some Italian seasoning, minced garlic, salt, and pepper to taste. Mix the ingredients well and set the bowl aside.

The Eggplant

Eggplant is the perfect vegetable for this dish. Its meaty texture makes it a great replacement for meat, while its mild flavor easily absorbs the flavors of the dish. When preparing eggplant, it is essential to remove any bitterness that may be present in the vegetable. This can be easily done by salting the eggplant slices and letting them sit for a while to release their moisture.

How to Prepare Eggplant for Breading

To prepare the eggplant for breading, slice it into rounds, and salt the slices on both sides. Place them in a colander or on a paper towel-lined baking sheet and let them sit for about half an hour. Rinse the slices thoroughly and pat them dry with a paper towel. The eggplant is now ready to be breaded.

The Tomato Sauce

The tomato sauce is the heart of this dish. A delicious, homemade tomato sauce adds flavor and depth to the recipe. The sauce is made with fresh ingredients, including diced onions, garlic, and fresh basil leaves. A can of crushed tomatoes adds the perfect amount of acidity to the dish, while a hint of balsamic vinegar enhances the flavor even further.

How to Make Tomato Sauce

To make tomato sauce, sauté diced onions and minced garlic in olive oil until they are translucent. Add a can of crushed tomatoes and a tablespoon of balsamic vinegar. Add salt and pepper to taste, and let the sauce simmer for about 20 minutes. Add fresh basil leaves and serve.

The Assembly

The final step in this recipe is to assemble the dish. Coat the eggplant slices in the almond breading mixture, and fry them until they are golden brown. Place the fried eggplant slices in a baking dish, and top them with a layer of tomato sauce. Cover the eggplant with shredded mozzarella cheese and bake in the oven until the cheese is melted and bubbly.

Final Thoughts

Almond-breaded eggplant parmesan recipes are an excellent vegetarian option for those who love Italian cuisine. The nutty and crunchy coating of the eggplant adds a unique flavor and texture to the dish, while the homemade tomato sauce ties everything together. Whether you're looking for a new vegetarian recipe or want to try something different, almond-breaded eggplant parmesan is a must-try dish.

Almond breaded eggplant parmesan is a delicious and healthy twist on the traditional Italian dish. The recipe combines the rich, nutty flavor of almonds with the savory taste of eggplant, making for a satisfying and nutritious meal. However, making almond breaded eggplant parmesan can be challenging, especially for those new to cooking. This article provides valuable tips on how to make this recipe, ensuring that your almond breaded eggplant parmesan turns out perfectly every time.

1. Choosing the Right Eggplant

The first step in making delicious almond breaded eggplant parmesan is selecting the right eggplant. Look for eggplants that are firm, smooth, and shiny with no bruises or soft spots. Also, make sure the eggplant has a uniform color, and it is not too mature, as this will result in bland and bitter-tasting eggplant. Small to medium-sized eggplants are recommended for this recipe, as they have fewer seeds and are less bitter than their large counterparts.

2. Preparing the Eggplant

After selecting the eggplant, the next step is preparing it for cooking. This involves slicing the eggplant into even rounds and seasoning them with salt. Letting the eggplant slices sit for 30 minutes or so helps to remove excess moisture, making them crispy when cooked. After rinsing off the salt, pat the eggplant slices dry with a paper towel.

3. Making the Almond Breading

The secret to making delicious almond breaded eggplant parmesan is in the breading. Rather than using traditional breadcrumbs, use almond meal, which is a healthier and more flavorful alternative. Almond meal can be made by grinding raw almonds in a food processor until they are finely ground. To amp up the flavor of the almond breading, mix in grated parmesan cheese, garlic powder, and Italian seasoning.

4. Assembly and Baking

After making the almond breading, it is time to assemble the dish. Dip the eggplant slices into beaten egg and then coat them in the almond breading mixture, making sure to press the breading onto the eggplant slices. Place the coated eggplant slices onto a baking sheet lined with parchment paper, and bake in a preheated oven at 375°F for 25-30 minutes, until they are golden brown and crispy.

5. Sauce and Cheese

No parmesan dish is complete without a rich and flavorful tomato sauce and gooey, melted cheese. Use your favorite tomato sauce recipe or a store-bought version, and spoon it over the baked eggplant slices. Top the sauce with slices of fresh mozzarella cheese or a sprinkle of shredded parmesan, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

6. Serving Suggestions

Almond breaded eggplant parmesan is a versatile dish that can be served in many ways. Serve it as a main dish with a side of pasta or salad, or cut it into smaller pieces and serve it as an appetizer or snack. It also makes for a great meal prep option, as it can be stored in the fridge or freezer for easy reheating.

Conclusion

Almond breaded eggplant parmesan is a delicious and healthy dish that is perfect for any occasion. By following these valuable tips, you can make this recipe perfectly every time, impressing your friends and family with your culinary skills. Remember to choose the right eggplant, season it well, make a flavorful almond breading, assemble and bake, add sauce and cheese, and serve it in creative ways. With these tips, you will soon be able to make almond breaded eggplant parmesan like a pro.