Almond Breaded Eggplant Parmesan Recipes

KETO PARMESAN-BREADED EGGPLANT PIZZAS

Steps:

• Place eggplant slices on a double layer of paper towels and sprinkle salt generously on both sides. Allow to stand at least 30 minutes to draw out moisture.
• Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper and coat with oil.
• Mix almond flour, Parmesan cheese, Italian seasoning, garlic powder, and crushed red pepper together in a wide, flat container.
• Mix eggs and water together in a separate wide, flat container.
• Rinse eggplant slice to remove salt and pat dry. Dredge each slice thoroughly in egg wash, coat with breading, and place on the prepared baking sheet. Sprinkle with remaining breading if any eggplant is still exposed.
• Bake in the preheated oven until tops are slightly browned, 18 to 20 minutes. Rotate slices carefully and bake until nicely browned and tender, 5 to 8 minutes more.
• Spoon pizza sauce equally on top of baked eggplant slices, sprinkle with mozzarella cheese, and add pepperoni. Return baking sheet to the oven and bake until cheese is melted and eggplant is completely cooked through, 5 to 10 minutes more.

VEGAN EGGPLANT PARMESAN

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or Silpat and set aside.
• Cut eggplant into 1/4-inch slices and place them on paper towels or a kitchen towel.
• Sprinkle salt on the eggplant slices and let sit for 10 minutes.
• Using a paper towel or kitchen towel, blot excess salt and water off the eggplant.
• Create an assembly line. On one plate add flour. On another plate, mix together breadcrumbs and Italian seasoning. Pour almond milk into a bowl.
• Take an eggplant slice and dip in flour on both sides, then dunk in almond milk, then coat with breadcrumbs. Place on the baking sheet. Repeat with all the eggplant slices. Spray tops of the eggplant with cooking spray (optional).
• Bake for 20 minutes. Flip and bake for an additional 2-3 minutes.
• Pan fry Method: Add olive oil to a large non stick pan, coating the bottom. Heat the oil over medium heat. Once hot (if you add a few drops of water and it sizzles) carefully add eggplant and cook 1-2 minutes per side, until golden brown.
• Serve with pasta, marinara, and top with parmesan cheese (or vegan cheese).

GLUTEN-FREE EGGPLANT PARMESAN

Steps:

• Special equipment: a broiler-safe 9-by-13-inch baking dish
• Position 2 oven racks in the center and upper third of the oven, and preheat to 425 degrees F. Line 2 rimmed baking sheets with parchment.
• Cook the oil, tomato paste, garlic and 1/2 teaspoon salt in a large skillet over medium heat, stirring, until the oil turns yellow, about 2 minutes. Add the tomatoes. Rinse the can with about 1 1/2 cups water, and add the tomato water and basil to the skillet. Bring to a simmer, and cook until the sauce thickens, about 20 minutes.
• Meanwhile, put the almond flour in a medium bowl. Whisk the eggs and 3 tablespoons water in another medium bowl until frothy.
• Lay out the eggplant on a clean surface, and season with 1/2 teaspoon salt and a few grinds of pepper. Dip the eggplant in the egg, press into the almond flour to coat, then place on the prepared baking sheets. Bake until the eggplant is tender and the crust is golden brown, 30 to 35 minutes. Rotate the baking sheets if the top one is browning too quickly.
• Turn the oven to broil. Spread a little of the sauce on the bottom of a broiler-safe 9-by-13-inch baking dish. Arrange half the eggplant in the dish in as close to an even layer as you can without overlapping too much. Spread half the remaining sauce on top, then 1/4 cup of the mozzarella. Top with the remaining eggplant, sauce and mozzarella and the Parmesan. Broil until the cheese is melted and browned, about 1 minute. Sprinkle the parsley over the top, and serve immediately, while the cheese is still warm.

ALMOND-BREADED EGGPLANT PARMESAN

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.