Eggplant Parmesan

I attempted making Eggplant Parmesan using a slightly unconventional recipe, using almond meal rather than breadcrumbs for the eggplant slices (e.g, gluten-free). Due to very fast replies, I was able to make it the same day as I asked via comment how many eggplants were used! Thanks a lot, Katie!

(I have 4 superfluous eggplants. This recipe used 1. That’s okay. Roasted eggplant here we come.)

The sauce was really good. I topped the whole thing off with Pecorino Romano, so I guess you could still call it “faux parmesan” as in the original recipe; said recipe called instead for pepper jack cheese, of which I had none.

First, you have to make the sauce.

adapted from Nourishing Flourishing’sBest Bangin’ Marinara Sauce

~3 tablespoons extra virgin olive oil

1 onion, diced

6 cloves garlic

2 28 oz cans of diced tomatoes and/or chunky tomato sauce

1 1/2 tablespoon oregano

1 tablespoon basil

1/2 tablespoon paprika

salt + coarse ground pepper to taste

Heat olive oil in a large pot to medium. Add diced onions, and sprinkle a little salt on them, and stir occasionally. Add garlic when onions are translucent.

Add spices, stir, and then add tomatoes.

After tomatoes are hot enough to bubble a bit, turn heat to medium low. Stir occasionally and let it simmer for 30 minutes. Taste test and add more spices if need be!

Remove pan from heat, and allow to sit uncovered and cool, then refrigerate. (Or set aside to use immediately.)

Then you gotta do the eggplant.

Eggplant Faux? Parmesan

Once again, from this recipe

~2 cups almond meal  (just ground up almonds in the food processor. It worked out pretty well.)

1 teaspoon salt

1 medium eggplant

2 ethically sourced eggs

extra virgin olive oil

marinara sauce recipe (above)

pecorino romano

Slice eggplant into ~1/2″ thick rounds. Sprinkle with salt.

On a plate, add 1/2 C almond flour, and sprinkle with salt. Stir.

Whisk 1 egg in a wide bowl.

Heat a pan on medium, adding enough olive oil to cover the bottom.

Dip eggplant completely in egg, and transfer to almond meal, covering both sides.

Add to pan.

Repeat, flipping pieces when underside browns. Remove once both sides are browned, but make sure they are cooked through*. Use a paper towel to remove burny bits of almond in the pan.

Use eggplant slices to cover the bottom of a 9 x 13 baking/casserole dish.

Cover with warmed marinara.

Layer leftover slices on top. Cover with marinara again.

Sprinkle pecorino romano all over.

Broil carefully to melt cheese. Serve hot… or cold, which is apparently really good too, according to my mom who had seconds later on.

I messed up on a few things with this recipe… and so will post my mistakes here so you won’t make them, should you try it!

*I didn’t always refill the pan with oil, so the eggplants slices did not always get cooked through even though both sides were browned. Make sure they are cooked! Or perhaps baking the casserole for a bit and then broiling the cheese on top would help avoid crunchy eggplant in the end product.

But, to end on a good note, this is a really good recipe and if not for my kitchen blunders would have been super amazing. I’m game to try it again.

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