Experience a delicious twist on the traditional Eggplant Parmesan with this Savory Almond-Crusted Eggplant Parmesan. The eggplant is first coated in a crunchy almond crust, which adds a delightful texture and nutty flavor that beautifully complements the rich marinara sauce.
This dish is perfect for a cozy dinner and is an excellent way to enjoy vegetables without sacrificing flavor. The addition of fresh basil marinara gives it a refreshing finish that brightens each bite. It’s not just a meal; it’s a celebration of taste and texture!
Ingredients
INGREDIENTS
- 2 medium eggplants
- 1 cup almond flour
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 cups marinara sauce
- 1/4 cup fresh basil leaves, chopped
- Olive oil for drizzling
- 1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the eggplants into 1/2-inch thick rounds. Sprinkle with salt and let them sit for 15 minutes to draw out moisture. Rinse and pat dry.
- In one bowl, whisk the eggs. In another bowl, combine almond flour, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
- Dip each eggplant slice into the egg mixture, then coat thoroughly with the almond flour mixture. Place on a baking sheet lined with parchment paper.
- Lightly drizzle olive oil over the coated eggplant slices. Bake for 25-30 minutes, flipping halfway through until golden and crispy.
- While the eggplant is baking, heat the marinara sauce in a saucepan over medium heat and stir in the fresh basil.
- Once the eggplant is done, layer half of the slices in a baking dish, top with half of the marinara sauce, and sprinkle with mozzarella cheese. Repeat the layers with the remaining ingredients.
- Bake for an additional 10 minutes, or until the cheese is melted and bubbly. Garnish with extra basil before serving.
Notes
Tip: For extra flavor, consider adding Italian herbs to the almond crust mixture.
For the best results, make sure to slice your eggplant evenly, about 1/2 inch thick, to ensure even cooking. If you’re looking to cut down on carbs, you can substitute the breadcrumbs with additional almond meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to retain the crispiness of the almond crust.
