EGGPLANT PARMESAN RECIPE

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Eggplant Parmesan Recipe image

For this gluten-free version of eggplant Parm, rounds of eggplant are sliced and breaded in a mixture of ground almonds and Parmesan cheese, then baked before being layered with cheese and sauce.

Provided by Hannah Bronfman

Yield 4 servings

Number Of Ingredients 12

2 tablespoons olive oil
1 large eggplant
1 teaspoon sea salt
2 large eggs
3/4 cup ground almonds
1/4 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

Steps:

  • Preheat the oven to 400°F. Grease a baking sheet with the oil and set aside.
  • 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.
  • Meanwhile, whisk the eggs in a small bowl or pie dish and set aside.
  • In another bowl or pie dish, whisk together the almonds, Parmesan cheese, basil, paprika, garlic, and oregano. Set aside.
  • Brush the salt from the eggplant and press the slices with a towel to draw out any excess moisture.
  • Dip the eggplant slices in the egg mixture, then in the almond mixture, and transfer to a baking sheet.
  • Bake for 15 to 20 minutes, then turn carefully, and continue to bake until golden brown and crispy
  • Spoon the tomato sauce onto the baking sheet (around and on top of the eggplant) and top each round with the mozzarella cheese.
  • Return to the oven and bake for 5 to 10 minutes, until the sauce is hot and the cheese has melted. Serve immediately.

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