A mixture of ground almond, flaxseed meal, and oats stands in for bread crumbs in this eggplant parmesan version.
Preparation Time
35 mins
Cooking Time
60 mins
Total Time
1 hr 35 mins
Calories
1002 Calories
Recipe Instructions
Step 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.
Step 2
Preheat the oven to 350 degrees F (175 degrees C). Set out 2 baking sheets.
Step 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.
Step 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.
Step 5
Bake one sheet at a time in the preheated oven for 14 to 16 minutes, flipping slices halfway through.
Step 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.
Step 7
Return to the oven and bake until cheese is golden brown, about 30 minutes.
Ingredients
3 large eggs
1 teaspoon Italian seasoning
2 teaspoons dried basil
2 large eggplants
1 medium onion, diced
1 (16 ounce) package shredded mozzarella cheese
1 small zucchini, diced
1 teaspoon sea salt, or as needed
4 cups finely ground almonds
2 cups flaxseed meal
1 cup regular rolled oats
3 tablespoons Italian seasoning, or more to taste
2 medium tomatoes, diced
8 ounces Parmesan cheese, shredded
0.5 teaspoon salt
0.5 medium green bell pepper, diced
0.5 medium red bell pepper, diced
1.5 (24 ounce) jars spaghetti sauce, or more to taste
