Báked Eggplánt Pármesán
INGREDIENTS
- 2 medium eggplánts, sliced into 1/2” thick rounds
- 2 lárge eggs
- 1 cup álmond flour*
- 1 cup freshly gráted Pármesán, divided*
- 2 teáspoons Itálián seásoning
- 1/2 teáspoon seá sált
- Freshly ground bláck pepper
- Cooking spráy
- 1 24 oz jár (3 cups) márinárá sáuce
- 2 cups shredded mozzárellá*
- 1/3 cups thinly sliced básil
INSTRUCTIONS
- Preheát oven to 425°F. Line two lárge báking sheets with párchment páper ánd coát with cooking spráy. In á shállow bowl, whisk together álmond flour, 1/2 cup Pármesán, Itálián seásoning ánd ½ teáspoon seá sált. Seáson with sált ánd pepper.
- In ánother shállow bowl, whisk eggs with 2 Táblespoons wáter ánd seáson with sált ánd pepper.
- Dip án eggplánt slice into the egg wásh, then sprinkle the álmond flour pármesán mixture over eách side of the eggplánt slice. Pláce on báking sheet. Repeát to coát áll eggplánt slices. Spráy tops lightly with cooking spráy.
- Báke until soft inside, ánd golden ánd crisp on the outside, ábout 30 minutes, flipping áround the 15 minute márk.
- In á lárge báking dish, ádd 1 cup of márinárá ánd spreád evenly. Ádd án even láyer of báked eggplánt slices. Ádd ánother 1 cup of sáuce. Sprinkle with 1 cup mozzárellá, ¼ cup of the remáining Pármesán ánd 1/4 cup fresh básil. Top with ánother láyer of báked eggplánt slices ánd spreád on 1 cup of sáuce. Top with 1 cup of mozzárellá cheese, ¼ cup pármesán ánd remáining fresh básil.
- Báke, uncovered, until top is bubbly ánd golden, ábout 15 to 20 minutes.
NOTES
- If you háve á nut állergy, feel free to use 1 cup of breád crumbs insteád of the álmond flour.
- If you wánt to keep this dáiry-free, use dáiry-free cheese options.
- Inspired by Eáting Well Mágázine.
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