Eggplant Parmesan with Marinara Sauce
Eggplant Parmesan is a classic Italian dish that is easy to make at home. The key to making a great Eggplant Parmesan is to use fresh, high-quality ingredients and to fry the eggplant until it is golden brown and crispy. This recipe uses almond flour instead of breadcrumbs to coat the eggplant, which gives it a lighter and crispier texture. The marinara sauce is made with crushed tomatoes, garlic, oregano, and basil, and it is simmered until it is thick and flavorful.
Eggplant Parmesan is a dish that has been around for centuries. It is believed to have originated in Italy, where it is known as "Parmigiana di melanzane." The dish is made with eggplant that is sliced, breaded, and fried, then layered with tomato sauce, mozzarella cheese, and Parmesan cheese. It is then baked in the oven until the cheese is melted and bubbly. Eggplant Parmesan is a popular dish all over the world, and there are many different variations on the recipe. This recipe is a classic version of Eggplant Parmesan that is easy to make and delicious.
Eggplant Parmesan with Marinara Sauce Eggplant Parmesan with Marinara Sauce Eggplant Parmesan with Marinara Sauce Eggplant Parmesan with Marinara Sauce
Prep time: 30 | Cook time: 20 | Serves: 4
Ingredients
  • 1 large eggplant, sliced into 1/2-inch rounds
  • 1/2 cup almond flour
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil
  • 1 (28-ounce) can crushed tomatoes
Instructions
  1. 1. Preheat oven to 400 degrees F (200 degrees C).
  2. 2. In a shallow dish, combine the almond flour, Parmesan cheese, oregano, salt, and pepper.
  3. 3. Dip the eggplant slices into the almond flour mixture, coating both sides.
  4. 4. Heat the olive oil in a large skillet over medium heat.
  5. 5. Fry the eggplant slices for 2-3 minutes per side, or until golden brown.
  6. 6. Transfer the eggplant slices to a baking sheet and bake for 10 minutes, or until heated through.
  7. 7. While the eggplant is baking, make the marinara sauce. In a medium saucepan, combine the crushed tomatoes.
  8. 8. Bring the marinara sauce to a simmer and cook for 10 minutes, or until thickened.
Why It Works
  • Using almond flour instead of breadcrumbs to coat the eggplant gives it a lighter and crispier texture.
  • Frying the eggplant until it is golden brown and crispy helps to keep it from becoming soggy.
  • Simmering the marinara sauce until it is thick and flavorful helps to develop the flavor of the dish.