Baked Eggplant Parmesan
This Baked Eggplant Parmesan is a healthier update to a family favourite. By using almond flour instead of breadcrumbs, I have managed to make this dish not only gluten free but grain free.
Ingredients
- 1 large eggplants, peeled and sliced into ½ inch rounds
- 2 eggs
- ⅔ cup almond flour
- ⅓ cup parmesan
- Salt and Pepper to taste
- 1 teaspoons Italian seasoning
- 2 ½ cups marinara sauce (I used Rao’s)
- ⅔ cup mozzarella, grated
- 4 tablespoons extra virgin olive oil
- ¼ cup chopped parsley
Step 1: Instructions for the Preparing the Eggplant
Preheat the oven to 400 degrees F.
Peel and slice eggplant into ½ inch rounds. Place on paper towels and sprinkle with salt, place another layer of paper towels on top and let sit for about 20 minutes to draw out the extra moisture.
Step 2: Instructions for Breading the Eggplant
In a shallow plate mix almond flour, parmesan, italian seasoning, salt and pepper.
In a second shallow plate add the eggs and whisk.
Place each eggplant round in the egg wash and dip in almond flour mixture. Place the eggplant rounds on a parchment lined baking sheet. Repeat until all the eggplant rounds are covered in the almond flour mixture.
Step 3: Instructions for Baking the Eggplant
Bake in the oven for 30 minutes, flipping halfway.
In a baking dish, place a layer of marinara sauce. Cover with a layer of eggplant, add more marinara. Add another layer of eggplant and marinara and top with mozzarella.
Bake for another 25-30 minutes until the cheese is bubbly. Top with parsley and serve with a green salad or pasta. Enjoy!
