Eggplant parm is the kind of stick-to-your-ribs Italian fare that makes you feel warm and happy…and bloated and like you need a nap.
If you want to enjoy the flavors more often without those latter feelings, here’s the way to do it.
Instead of breadcrumbs, we created a yummy, gluten-free coating made with almond flour and spices. Bake until crispy, and then layer on delish marinara and parmesan for classic flavor.
INGREDIENTS
- Eggplant
- Salt
- 2 cups almond flour
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1/4 cup shredded parmesan cheese
- 2 eggs
- Marinara sauce
- Fresh basil
DIRECTIONS
- Preheat the oven to 375 degrees.
- Slice the eggplant into ¾ inch disks, and lay in a single layer on a baking sheet, sprinkling each side with salt. Let rest for 10 minutes.
- Using a paper towel, blot extracted water from each disk.
- In a medium bowl, whisk the eggs.
- In another clean bowl, mix together the almond flour, rosemary, garlic powder, basil, and parmesan cheese.
- Dip each eggplant disk into the egg, and then cover generously in the dry mixture, arranging the breaded eggplant back into a single layer on the baking sheet.
- Bake for 30 minutes, flipping halfway through, or until lightly browned.
- To serve: While still warm, spoon marinara onto each disk, and top with a small piece of basil. Enjoy!
WHY WE LOVE THIS RECIPE
Eggplant is a hearty veggie that makes a great base for a filling plant-based meal. This one’s easy to make in a big batch for a quick family dinner or for leftovers to enjoy all week long. It also contains eggs and parmesan for added protein and vitamin-rich tomato sauce.
