Almond Crusted Eggplant Parm with DF Mozzarella
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 341.0
- Total Fat: 25.8 g
- Cholesterol: 80.5 mg
- Sodium: 890.2 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 4.5 g
- Protein: 8.4 g
View full nutritional breakdown of Almond Crusted Eggplant Parm with DF Mozzarella calories by ingredient
Introduction
This is my first attempt at making eggplant parmesan. I have been cooking with almond flour for over a year but I am in the middle of transitioning into a completely vegetarian diet. I try to stay non-dairy diet but wanted to try this recipe first with romano. There are options available for DF parmesan cheese or you can leave out the romano if you are looking for completely non-dairy. This is my first attempt at making eggplant parmesan. I have been cooking with almond flour for over a year but I am in the middle of transitioning into a completely vegetarian diet. I try to stay non-dairy diet but wanted to try this recipe first with romano. There are options available for DF parmesan cheese or you can leave out the romano if you are looking for completely non-dairy.Number of Servings: 12
Ingredients
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2 fresh organic eggplant, unpeeled, cut into 1/4 in strips
1 jar Walnut Acres Organic Tomato & Basil Pasta Sauce
1 container Locatelli Grated Pecorino Romano Cheese
1 package Cheese, DF Daiya Mozzarella shreds
2 cups Honeyville Blanched Almond Flour
1 1/4 tsp Celtic Sea Salt
4 larges eggs
4 tbsp Olive Oil
4 tbsp Grapeseed Oil
~20 basil leaves
Tips
There are options available for DF parmesan cheese or you can leave out the romano if you are looking for completely non-dairy.
Directions
Preheat the oven to 350°F.
Cut the eggplant into 1/4-inch slices. In a medium bowl, combine the almond flour and salt. In a separate bowl, whisk together the eggs. Dip the eggplant slices in the egg mixture, then coat with the almond flour mixture.
Heat the grapeseed and olive oils in a large skillet over medium-high heat. Sauté the eggplant for 3 to 5 minutes per side, until golden brown. Transfer the eggplant to a paper towel–lined plate.
Pour 1 cup of the Tomato Sauce into a 13 by 9-inch baking dish. Layer the eggplant over the sauce; cover the eggplant with 1 cup of the sauce, 1 cup of romano cheese, 1 cup of the mozzarella, and half the basil leaves. Place the remaining eggplant over the top, then cover with the remaining sauce, romano, mozzarella, and basil.
Bake for 25 minutes, until the cheese is melted and the edges are bubbling. Remove from the oven and top with grated Parmesan cheese before serving.
Serving Size: Makes ~12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user SNOPKOWM.
Cut the eggplant into 1/4-inch slices. In a medium bowl, combine the almond flour and salt. In a separate bowl, whisk together the eggs. Dip the eggplant slices in the egg mixture, then coat with the almond flour mixture.
Heat the grapeseed and olive oils in a large skillet over medium-high heat. Sauté the eggplant for 3 to 5 minutes per side, until golden brown. Transfer the eggplant to a paper towel–lined plate.
Pour 1 cup of the Tomato Sauce into a 13 by 9-inch baking dish. Layer the eggplant over the sauce; cover the eggplant with 1 cup of the sauce, 1 cup of romano cheese, 1 cup of the mozzarella, and half the basil leaves. Place the remaining eggplant over the top, then cover with the remaining sauce, romano, mozzarella, and basil.
Bake for 25 minutes, until the cheese is melted and the edges are bubbling. Remove from the oven and top with grated Parmesan cheese before serving.
Serving Size: Makes ~12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user SNOPKOWM.