Eggplant Parm Recipe

Name: Eggplant Parm
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
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

Servings: persons

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

1
Preheat the oven to 400u00b0F. Grease a baking sheet with the oil and set aside.
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.
3
Meanwhile, whisk the eggs in a small bowl or pie dish and set aside.
4
In another bowl or pie dish, whisk together the almonds, Parmesan cheese, basil, paprika, garlic, and oregano. Set aside.
5
Brush the salt from the eggplant and press the slices with a towel to draw out any excess moisture.
6
Dip the eggplant slices in the egg mixture, then in the almond mixture, and transfer to a baking sheet.
7
Bake for 15 to 20 minutes, then turn carefully, and continue to bake until golden brown and crispy
8
Spoon the tomato sauce onto the baking sheet (around and on top of the eggplant) and top each round with the mozzarella cheese.
9
Return to the oven and bake for 5 to 10 minutes, until the sauce is hot and the cheese has melted. Serve immediately.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 large eggplant, 1 teaspoon sea salt, 2 large eggs, and more.

Yes, Eggplant Parm falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Parm

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