Whether you like it or not until recently, it didn’t matter, as a dish with a thin layer of eggplant interspersed with melted cheese stretching into mouth-watering threads will make you love it. I have stated more than once that Italians are perfect masters of vegetarian cuisine and perhaps this baked eggplant parmesan is one of the best with a simple, but very brilliant combination of flavors.
The recipe is simple, very tasty and suitable for the cold weather outside. And the fragrance will bring you closer to the summer you’ve been thinking about. The baked eggplant parmesan that I propose today I will prepare every day, it’s delicious. I am not claiming that it is the so-called original recipe nor do I really believe in such a thing especially since it is a dish from a farmer’s cooking that was not invented by a chef who would carefully record everything.
How To Cook Baked Eggplant Parmesan
- Bake for 10-12 minutes in a tray lined with baking paper, until soft and begin to brown.
- Cook the onion for 5 minutes with 1 tablespoon of olive oil until soft, then add the garlic and cook for a few more minutes, then remove from the heat. Reduce the oven temperature to 200 degrees Celsius.
- Take a heat-resistant dish and place a layer of eggplant on its bottom. Pour tomato sauce on top and put pieces of mozzarella, then add onion and garlic and half of the basil leaves.
- Top with the remaining eggplant slices and tomato sauce, then sprinkle with grated Parmesan cheese. Bake for 15-20 minutes. Season with the rest of the basil leaves and serve with a crunchy green leaf salad.
Baked Eggplant Parmesan RecipePrint
Baked eggplant with parmesan it’s that kind of simple, quick and so tasty recipe that it looks tasty. It is made in a few minutes, and the appearance and taste are sensational.
- 2 medium eggplants, sliced into 1/2” thick rounds
- 2 large eggs
- 1 cup almond flour*
- 1 cup freshly grated Parmesan, divided*
- 2 teaspoons Italian seasoning
- 1/2 teaspoon sea salt
- Freshly ground black pepper
- Cooking spray
- 1 24 oz jar (3 cups) marinara sauce
- 2 cups shredded mozzarella*
- 1/3 cups thinly sliced basil
- Preheat oven to 425°F. Line two large baking sheets with parchment paper and coat with cooking spray. In a shallow bowl, whisk together almond flour, 1/2 cup Parmesan, Italian seasoning and ½ teaspoon sea salt. Season with salt and pepper.
- In another shallow bowl, whisk eggs with 2 Tablespoons water and season with salt and pepper.
- Dip an eggplant slice into the egg wash, then sprinkle the almond flour parmesan mixture over each side of the eggplant slice. Place on baking sheet. Repeat to coat all eggplant slices. Spray tops lightly with cooking spray.
- In a large baking dish, add 1 cup of marinara 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.
- Bake, uncovered, until top is bubbly and golden, about 15 to 20 minutes.
- If you have a nut allergy, feel free to use 1 cup of bread crumbs instead of the almond flour.
- If you want to keep this dairy-free, use dairy-free cheese options.
- Category: Lunch/Dinner/Vegetarian
- Method: Baked
- Cuisine: Italian
- Serving Size: 1
- Calories: 274 kcal
- Sugar: 5g
- Sodium: 300mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 19g
- Cholesterol: 62mg
Keywords: baked eggplant parmesan