**Crispy and Flavorful Almond-Breaded Eggplant Parmesan: A Culinary Delight**
Prepare to tantalize your taste buds with an extraordinary culinary creation – Almond-Breaded Eggplant Parmesan. This delectable dish combines the delightful flavors of golden-brown eggplant, savory Parmesan cheese, and a unique almond breading, resulting in a symphony of textures and flavors that will leave you craving more. Embark on a culinary journey with our curated collection of recipes, showcasing variations of this classic dish. From the traditional Italian preparation to modern twists featuring unexpected ingredients, our recipes offer a range of options to satisfy every palate. Whether you prefer a crispy, air-fried version or a comforting baked casserole, our recipes provide step-by-step instructions to guide you in creating this mouthwatering dish in the comfort of your own kitchen.
ALMOND-BREADED EGGPLANT PARMESAN
Eggplant "breaded" with a ground almond, flaxseed meal, and oatmeal mix. I was really impressed how the breading came out. The slices were good enough to eat on their own!
Provided by Anonymous
Time 2h5m
Yield 8
Number Of Ingredients 18
Steps:
- Peel eggplant. Cut into 1 1/2-inch wide by 1/4-inch thick slices. Sprinkle slices with sea salt, transfer to a colander, and let sweat for at least 30 minutes. Pat slices dry.
- Preheat the oven to 350 degrees F (175 degrees C). Set out 2 baking sheets.
- Beat eggs in a wide bowl. Mix ground almonds, flaxseed meal, oats, Italian seasoning, and salt together in a bowl until well combined, then transfer 1/2 of the mixture to a large plate.
- Dip eggplant slices in egg wash until completely covered. Allow excess to drain off, then dip in ground almond mixture until coated on both sides, adding more almond mixture to the plate as needed. Place on the baking sheets in a single layer.
- Bake one sheet at a time in the preheated oven for 14 to 16 minutes, flipping slices halfway through.
- Mix spaghetti sauce, tomatoes, onion, bell peppers, and zucchini together in a large bowl. Spread some sauce in the bottom of a 9x13-inch baking pan. Place a single layer of eggplant on top of the sauce, then sprinkle with mozzarella and Parmesan cheeses. Repeat layering with sauce, eggplant, and cheeses. Sprinkle basil and Italian seasoning on top.
- Return to the oven and bake until cheese is golden brown, about 30 minutes.
Nutrition Facts : Calories 1002 calories, Carbohydrate 61.8 g, Cholesterol 133.5 mg, Fat 65.9 g, Fiber 26.7 g, Protein 51.2 g, SaturatedFat 15.7 g, Sodium 1710.4 mg, Sugar 21.8 g
BAKED EGGPLANT PARMESAN
Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal. Add fresh garlic and basil to taste. I use 2 to 4 cloves fresh garlic and 5 to 10 leaves of freshly harvested basil in the sauce. Fresh basil layered in one of the layers adds lots of 'fresh' flavor!
Provided by Dollface
Categories World Cuisine Recipes European Italian
Time 4h5m
Yield 6
Number Of Ingredients 9
Steps:
- Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl.
- Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet.
- Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
- Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.
- Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.
Nutrition Facts : Calories 473.7 calories, Carbohydrate 43.9 g, Cholesterol 118.9 mg, Fat 20.4 g, Fiber 10.4 g, Protein 29.6 g, SaturatedFat 10.5 g, Sodium 2427.6 mg, Sugar 18 g
Tips:
- To ensure crispy eggplant slices, coat them evenly in almond flour and Parmesan cheese mixture, pressing to adhere. This creates a golden, crunchy crust during baking.
- Use fresh, ripe eggplant for the best flavor and texture. Look for eggplants that are firm and have smooth, shiny skin.
- Slice the eggplant uniformly to ensure even cooking. If the slices are too thick, they may not cook through properly, and if they are too thin, they may burn easily.
- To prevent the eggplant slices from absorbing too much oil, pat them dry with paper towels before coating them in the almond flour mixture.
- Bake the eggplant slices on a parchment paper-lined baking sheet to prevent them from sticking. This also helps to ensure even cooking.
- Keep an eye on the eggplant slices while they are baking and adjust the cooking time as needed. The slices should be golden brown and crispy on the edges.
- For a richer flavor, use a combination of mozzarella and Parmesan cheeses in the filling.
- Serve the eggplant Parmesan immediately with your favorite pasta sauce and a sprinkle of fresh basil.
Conclusion:
Almond-Breaded Eggplant Parmesan is a delicious and satisfying dish that is perfect for a vegetarian or vegan meal. The crispy almond crust adds a delightful crunch, while the melted cheese and flavorful pasta sauce create a rich and creamy filling. This dish is sure to be a hit with family and friends, and it is also a great way to use up leftover eggplant. Whether you are looking for a hearty main course or a tasty appetizer, Almond-Breaded Eggplant Parmesan is a great choice.
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