Almond-Breaded Eggplant Parmesan

Eggplant "breaded" with a ground almond, flaxseed meal, and oatmeal mix. I was really impressed how the breading came out. The slices were good enough to eat on their own!

Prep Time:
35 mins
Cook Time:
1 hrs
Additional Time:
30 mins
Total Time:
2 hrs 5 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 2 large eggplants

  • 1 teaspoon sea salt, or as needed

  • 3 large eggs

  • 4 cups finely ground almonds

  • 2 cups flaxseed meal

  • 1 cup regular rolled oats

  • 3 tablespoons Italian seasoning, or more to taste

  • ½ teaspoon salt

  • 1 ½ (24 ounce) jars spaghetti sauce, or more to taste

  • 2 medium tomatoes, diced

  • 1 medium onion, diced

  • ½ medium green bell pepper, diced

  • ½ medium red bell pepper, diced

  • 1 small zucchini, diced

  • 1 (16 ounce) package shredded mozzarella cheese

  • 8 ounces Parmesan cheese, shredded

  • 2 teaspoons dried basil

  • 1 teaspoon Italian seasoning

Directions

  1. Peel eggplant. Cut into 1 1/2-inch wide by 1/4-inch thick slices. Sprinkle slices with sea salt, transfer to a colander, and let sweat for at least 30 minutes. Pat slices dry.

  2. Preheat the oven to 350 degrees F (175 degrees C). Set out 2 baking sheets.

  3. Beat eggs in a wide bowl. Mix ground almonds, flaxseed meal, oats, Italian seasoning, and salt together in a bowl until well combined, then transfer 1/2 of the mixture to a large plate.

  4. Dip eggplant slices in egg wash until completely covered. Allow excess to drain off, then dip in ground almond mixture until coated on both sides, adding more almond mixture to the plate as needed. Place on the baking sheets in a single layer.

  5. Bake one sheet at a time in the preheated oven for 14 to 16 minutes, flipping slices halfway through.

  6. Mix spaghetti sauce, tomatoes, onion, bell peppers, and zucchini together in a large bowl. Spread some sauce in the bottom of a 9x13-inch baking pan. Place a single layer of eggplant on top of the sauce, then sprinkle with mozzarella and Parmesan cheeses. Repeat layering with sauce, eggplant, and cheeses. Sprinkle basil and Italian seasoning on top.

  7. Return to the oven and bake until cheese is golden brown, about 30 minutes.

Cook's Notes:

If you don't have Italian seasoning just mix dried spices like thyme, oregano, and basil to your liking. I probably use more than most people.

Any finely ground nut would work for the ground almonds.

Editor's Note:

Nutrition data for this recipe includes the full amount of breading mixture. The actual amount used and consumed will vary.

Nutrition Facts (per serving)

1002 Calories
66g Fat
62g Carbs
51g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 1002
% Daily Value *
Total Fat 66g 84%
Saturated Fat 16g 79%
Cholesterol 134mg 45%
Sodium 1710mg 74%
Total Carbohydrate 62g 22%
Dietary Fiber 27g 95%
Total Sugars 22g
Protein 51g
Vitamin C 30mg 152%
Calcium 1082mg 83%
Iron 10mg 58%
Potassium 1801mg 38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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