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Incredible Eggplant Parmesan

Incredible Eggplant Parmesan Recipe - The crème de la crème of Italian comfort food, eggplant Parmesan is a dish you have to try at least once in your lifetime. My one nonnegotiable when it comes to eggplant Parmesan is the eggplant has to have a good crispy crust. To achieve this, I coat the eggplant with equal parts almond flour and Parmesan cheese, then I bake the entire dish on a large sheet pan. Every bite is an experience you will never forget.

SERVES 4
MACROS
Fat: 21.2 g
Carbs: 14.2 g
Net carbs: 9.4 g
Protein: 16.4 g
Fiber: 4.8 g
Incredible Eggplant Parmesan Recipe

Ingredients

  • 1 large eggplant
  • 2 eggs
  • ½ cup (50 g) grated Parmesan cheese
  • ½ cup (52 g) almond flour
  • 1 tbsp (7 g) Italian seasoning
  • 2 cups (480 ml) jarred no-sugar-added marinara
  • 1 cup (112 g) grated mozzarella cheese
  • Fresh basil, to serve

How to make Incredible Eggplant Parmesan

  1. Preheat the oven to 425°F (220°C, or gas mark 7). Spray a large sheet pan with avocado oil spray and set it aside.
  2. Cut off the ends of the eggplant and cut it into ¼-inch (6-mm) slices.
  3. Beat the eggs in a shallow bowl and set it aside.
  4. Combine the Parmesan cheese, almond flour and Italian seasoning in another shallow bowl and set it aside.
  5. Dip each eggplant slice in the egg and then the Parmesan cheese mixture. Transfer the coated eggplant slices to the prepared sheet pan in a single layer, about ½ inch (1 cm) apart. Use two sheet pans if you do not have one large enough to fit all the eggplant slices.
  6. Bake the eggplant for 20 minutes, flipping them halfway through.
  7. Remove the eggplant from the oven. Add 2 tablespoons (30 ml) of marinara sauce on top of each eggplant slice and add an equal amount of mozzarella cheese on top of the sauce.
  8. Return the pan to the oven and continue to bake for 5 to 7 minutes, or until the cheese is melted and the crust is golden brown. Serve with fresh basil.