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Gluten-Free Eggplant Parm

By Hannah Bronfman

4.5

(7)

Tomato sauce spread in the bottom of a white casserole dish with layers of almondcrusted eggplant rounds starting to be...
Photo by Evi Abeler

This was one of the first dishes Brendan and I shared when we started dating. We went to Lil' Frankies in the East Village and split the eggplant Parm. We love this dish and make it at home when we feel like reminiscing. I love the flavor and texture combo, and I think you will, too.

Recipe information

  • Yield

    4 servings

Ingredients

2 tablespoons olive oil
1 large eggplant
1 teaspoon sea salt
2 large eggs
3/4 cup ground almonds
1/4 cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
3 cups tomato sauce
1 cup shredded mozzarella cheese

Preparation

  1. Step 1

    Preheat the oven to 400°F. Grease a baking sheet with the oil and set aside.

    Step 2

    Remove the stem end from the eggplant and slice the eggplant into 1/2-inch rounds. Salt them thoroughly and set on a clean kitchen towel. Leave for 15 to 20 minutes, to draw out the moisture.

    Step 3

    Meanwhile, whisk the eggs in a small bowl or pie dish and set aside.

    Step 4

    In another bowl or pie dish, whisk together the almonds, Parmesan cheese, basil, paprika, garlic, and oregano. Set aside.

    Step 5

    Brush the salt from the eggplant and press the slices with a towel to draw out any excess moisture.

    Step 6

    Dip the eggplant slices in the egg mixture, then in the almond mixture, and transfer to a baking sheet.

    Step 7

    Bake for 15 to 20 minutes, then turn carefully, and continue to bake until golden brown and crispy

    Step 8

    Spoon the tomato sauce onto the baking sheet (around and on top of the eggplant) and top each round with the mozzarella cheese.

    Step 9

    Return to the oven and bake for 5 to 10 minutes, until the sauce is hot and the cheese has melted. Serve immediately.

The book cover featuring the author sitting on a bench in front of a mirror.
From Do What Feels Good: Recipes, Remedies, and Routines to Treat Your Body Right © 2018 by Hannah Bronfman. Reprinted by permission of Harper Wave, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsEggplantVegetableAlmondNutCanned TomatoTomatoMozzarellaCheeseDairyMainDinnerGluten FreeVegetarianEasyOven BakeCookbooksHarper Collins

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