Crispy Almond-Crusted Eggplant Parmesan with Fresh Marinara
Golden, crispy almond-coated eggplant slices layered with vibrant homemade marinara and melted mozzarella create a satisfying gluten-free twist on the Italian classic. Perfect for a spring dinner, this lighter version celebrates seasonal freshness while delivering all the comfort you crave.
Ingredients
- 2 medium eggplants, sliced into 1cm rounds
- 1 tablespoon salt for sweating eggplant
- 150g almond flour
- 50g finely grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 3 tablespoons olive oil
- 400g canned crushed tomatoes
- 2 cloves garlic, minced
- 1 tablespoon fresh basil, chopped, plus extra for garnish
- 1/2 teaspoon sugar
- 225g fresh mozzarella, sliced
- Fresh basil leaves for serving
Instructions
Place eggplant slices on a wire rack, sprinkle with salt on both sides, and let sit for 20 minutes to draw out moisture. Pat dry with paper towels.
Preheat oven to 200°C (400°F) and line a large baking sheet with parchment paper.
In a shallow bowl, combine almond flour, Parmesan, oregano, garlic powder, salt, and pepper. Place beaten eggs in another shallow bowl.
Dip each eggplant slice in egg, then press firmly into the almond mixture, coating both sides evenly.
Arrange coated eggplant slices on the prepared baking sheet and drizzle with 2 tablespoons olive oil. Bake for 25 minutes, flipping halfway, until golden and crispy.
While eggplant bakes, heat remaining olive oil in a saucepan over medium heat. Sauté minced garlic for 1 minute until fragrant.
Add crushed tomatoes, basil, and sugar to the saucepan. Simmer for 15 minutes, stirring occasionally, until slightly thickened.
Spread half the marinara sauce in the bottom of a 23x33cm baking dish. Layer the baked eggplant slices over the sauce.
Top eggplant with remaining marinara and arrange mozzarella slices evenly over the top.
Bake for 15-20 minutes until cheese is melted and bubbling with golden spots.
Let rest for 5 minutes before serving. Garnish with fresh basil leaves and serve warm.
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