Here’s a wholesome eggplant parmigiana recipe that isn’t fried or loaded down with oil.
I absolutely love the final result, but also have to share how tasty the baked eggplant is on its own. The panko almond meal parmesan coating makes it crispy and so tasty. It would honestly be an awesome appetiser served with a side of tomato sauce for dipping. Let me know if you give either a go! I hope you love x
Ingredients
2 medium eggplants sliced into 1cm thick rounds
2 eggs
1 cup panko crumbs
2 cup almond meal
1 cup grated Parmesan
1 tbsp mixed herb seasoning
Olive oil cooking spray
3 cups passata sauce (I used Italian herb)
2 cups shredded mozzarella
1/3 cups thinly sliced basil
Salt and pepper to taste
Method
Step 1. Preheat oven to 220C. Line two large baking trays and coat with olive oil cooking spray. In a shallow bowl, whisk together panko crumbs, almond meal, 1/2 cup parmesan, mixed herb seasoning, and pinch of salt. In another shallow bowl, whisk eggs, 1 tbsp of water and season with a pinch of salt
Step 2. Dip an eggplant slice into the egg mixture, then sprinkle the panko, almond meal parmesan mixture over each side of the eggplant slice. Place on a baking tray. Repeat to coat all eggplant slices. Spray tops lightly with olive oil cooking spray. Bake until soft inside, and golden and crisp on the outside, roughly 30 minutes, flipping at 15 mins
Step 3. In a large baking dish add 1 cup of passata sauce and spread evenly. Add an even layer of baked eggplant slices. Add another 1 cup of sauce. Sprinkle with 1 cup mozzarella, ¼ cup of the remaining parmesan, and 1/4 cup fresh basil. Top with another layer of baked eggplant slices and spread on 1 cup of sauce. Top with 1 cup of mozzarella cheese, ¼ cup parmesan, and remaining fresh basil
Step 4. Bake, uncovered, until the top layer is bubbly and golden, 15 - 20 mins
Notes: feel free to use all bread crumbs or panko bread crumbs instead of the almond meal to make this a nut-free recipe
Storage: in an airtight container in the fridge for up to a week
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