Eggplant Parmesan
Indulge in the irresistible crunch created by the perfect blend of almond flour, pork panko, and Parmesan cheese, encasing tender slices of eggplant in a savory coating. Baked to perfection, this rendition of eggplant Parmesan elevates the classic dish with a luscious marinara sauce and gooey melted mozzarella. Say goodbye to the soggy pitfalls and pan-frying chaos—this recipe offers a mess-free, delightful experience.
4
Serving size
55
Eggplant
Veggie
Ingredients
Fresh:
2 eggs
1 cup pork rinds, ground
1 large eggplant, sliced into rounds
1 large jar of marinara sauce (Rao’s recommended)
1 cup parmesan cheese, grated (for recipe and topping)
3 cups whole-milk mozzarella cheese, shredded
1 tablespoon water
Fresh basil, chopped (for topping)
Staple:
Avocado oil cooking spray
1 cup super-fine natural almond flour
2 teaspoons garlic powder
1 teaspoon dried oregano
2 teaspoons salt (to taste; using Natural Redmond Real Salt)
1 teaspoon freshly ground black pepper (to taste)
Organic non-gmo veggies are linked where available
4
Serving size
Directions
Print Recipe- Preheat the oven to 425°F.
- Chop eggplant into rounds.
- Whisk eggs with water in a bowl.
- In a shallow dish, mix almond flour, ½ cup Parmesan cheese, dried oregano, garlic powder, salt, pepper, and ground pork rinds.
- Line a baking dish with a avocado oil sprayed wire rack.
- Dip eggplant slices into the egg mixture, coat with almond flour-Panko mix, and place on the wire rack. Spray with avocado oil.
- Bake for 30 minutes until browned and tender.
- Remove from the oven.
- Spray a 9x13" baking dish and layer eggplant, marinara sauce, and cheese mixture (mozzarella and parmesan mixed) until ingredients are used up.
- Bake for 10 minutes until the cheese bubbles.
- Serve topped with chopped basil leaves.
Products Used
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