Next, I placed the eggplant slices in the sauce and covered with another 1 1/2 cups of sauce. The typical version is dredged in flour and fried crisp, which didn’t exactly align with my health goals. Plus, it takes forever to make fried eggplant parmesan. Turned out GREAT! I thought the eggplant was the right amount of crispy yet soft inside. Made this for the first time tonight and it was amazing! Repeat to coat all eggplant slices. Bake until the eggplant slices are soft on the inside and golden and crispy on the outside, about 30 minutes, flipping around the 15 minute mark. I even shared recipe with family members! Super easy too. Okay, let’s start with the eggplant. Add fresh garlic and … Experimented on my friend and she said it was the best eggplant parmigiana she had ever tasted! Yay! <3. oh my YUM!!!!!!! If you love ricotta cheese, … Will definitely be making this again in the summer when we get loaded with eggplants from our garden! You want to bake it until the sauce is bubbly and the cheese is melted. I used fresh mozzarella in this recipe but you can certainly use regular shredded mozzarella too. Bake the eggplant parmesan dish uncovered until the top is bubbly and golden. Let them sit for about an hour before coating them in flax mixture and bread crumbs. Peel the skin from the eggplant, I just used a potato peeler. meet brittany Thanks for making it and for coming back to leave a comment + star rating. I used half panko and half regular flour. Cheesy Eggplant Casserole with Ground Turkey. I’m so glad you loved this recipe. I like this recipe because it is not fried and very tasty. What I’m trying to say is…don’t use the cheap stuff! This recipe was so good!! Ahh that makes me so happy to hear, Stephanie! You can keep the skin on, and many people do, but I prefer to remove the eggplant skin. If you use a huge eggplant, or more than one, then just use more egg and breadcrumb mixture if needed. I love that it’s not as heavy as the traditional eggplant parm with breadcrumbs. We tried this recipe and it was very good!! Spoiler alert – it totally worked, was just as good, and the clean up was way easier! 10 Mason Jar Salads to Meal Prep This Summer. I do not toss it all together in a bowl to coat them … Thanks for coming back to leave a comment + star rating. Transfer the eggplant slices to a large baking sheet. Sprinkle basil on top. Have never cooked with eggplant before, but loved it when my Grandmother made it. Add another 1 cup of sauce. Bake, uncovered, until top is bubbly and golden, about 15 to 20 minutes. THis may end up being my go-to recipe for Eggplant Parmesan. . Sprinkle with mozzarella and Parmesan cheeses. In a shallow bowl, whisk together the almond flour, parmesan, Italian seasoning and sea salt. I made the recipe twice, and it was much better when the eggplant was cooked at a hotter temp. I should note for this recipe I used 1 medium eggplant. Then I placed the eggplant parmesan into a 425 degree oven and baked it for 25 minutes. © 2020 Eating bird food • AN ELITE CAFEMEDIA FOOD PUBLISHERsite by Katelyn Calautti + Made to thrive. Top with another layer of baked eggplant slices and spread on 1 cup of sauce. Spread 1 cup of marinara sauce to the bottom of a large baking dish. This is to squeeze out the bitter juices from the eggplant and tenderize. Made this last night for dinner. I made this today for the first time, and it was one of the best eggplant recipes I’ve ever made. I decided take things a step further and make this dish grain-free and gluten-free as well by using almond flour instead of bread crumbs. I was just wondering how many days in the fridge would it last? Looks and smells great. Turns out, the process is pretty simple and you need less than 10 ingredients to whip it up. I took one bite and immediately thought it could rival any Italian restaurant fried recipe. Let me just say right now, before I even start talking about the recipe, that if you’re looking for a healthy baked eggplant parmesan recipe this is it! I also used the garden fresh spaghetti sauce recipe from this sight! Your daily values may be higher or lower depending on your calorie needs. I’m so glad this recipe has been a hit with your family. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition So glad you enjoyed this eggplant parm, Allison. And, of course, the clean up after frying with a vat of oil is ridiculous! Place 2 ounces of cheese over every 2 slices of eggplant. Lightly cover each side. I didn’t have almond flour, so I used bread crumbs. Recipe is easy to follow and the results are delicious. can I bake the eggplant slices a couple of hours in advance and assemble later without affecting the texture of the eggplant? Before making eggplant parmesan myself at home I thought it was much harder and required more ingredients than it actually does. Absolutely love this recipe! <3. Place the eggplant onto a baking sheet (I use a silicone sheet) and season with oregano, salt, pepper, and olive oil. Then arrange eggplant slices onto the baking sheet. Ahh that makes me so happy to hear, Christy!! You saved Healthier Eggplant Parmesan II to your. Otherwise, good recipe. Thanks for making it and for coming back to leave a comment + star rating. In a shallow bowl, whisk together almond flour, 1/2 cup Parmesan, Italian seasoning and ½ teaspoon sea salt. Thank you for a healthy and tasty recipe! Made this recipe today. We love this dish so much! Your email address will not be published. I used Mezzeta jarred sauce. . This way, the whole batch of coating didn’t get all sticky. I tested the recipe with both almond flour and bread crumbs and both turned out delicious. The final layer will be the mozzarella and parmesan cheese and the rest of the fresh basil. Made it very delicious! If you have a bunch of eggplant in the garden this is a great way to preserve it for the winter months. ★☆ I really appreciate it! I much prefer to use plain regular breadcrumbs. By subscribing to our newsletter, you consent to receive new post updates and occasional promotional emails related to our company. So yes this eggplant has a little bit more work upfront, but I love that it can be prepared ahead of time. I sprinkled both sides with salt (about 1/4 teaspoon on each side) and then place more paper towels on top.