This was one of the first dishes Brendan and I shared when we started dating. We went to Lil' Frankies in the East Village and split the eggplant Parm. We love this dish and make it at home when we feel like reminiscing. I love the flavor and texture combo, and I think you will, too.
Ingredients
4 servings
Step 1
Preheat the oven to 400°F. Grease a baking sheet with the oil and set aside.
Step 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.
Step 3
Meanwhile, whisk the eggs in a small bowl or pie dish and set aside.
Step 4
In another bowl or pie dish, whisk together the almonds, Parmesan cheese, basil, paprika, garlic, and oregano. Set aside.
Step 5
Brush the salt from the eggplant and press the slices with a towel to draw out any excess moisture.
Step 6
把茄子切成小片,在鸡蛋混合物,然后我n the almond mixture, and transfer to a baking sheet.
Step 7
Bake for 15 to 20 minutes, then turn carefully, and continue to bake until golden brown and crispy
Step 8
Spoon the tomato sauce onto the baking sheet (around and on top of the eggplant) and top each round with the mozzarella cheese.
Step 9
Return to the oven and bake for 5 to 10 minutes, until the sauce is hot and the cheese has melted. Serve immediately.
Leave a Review
Reviews (6)
Back to TopThe almond crust made it perfect for my newly diagnosed (celiac) husband. And it is not so oily as other recipes! Very satisfying and super-delicious. Will definitely make this again. (We had some left over & will try the suggestion below w/fried egg for breakfast!)
Janet in Tucson
Tucson, AZ
11/12/2022
This recipe is awesome! I will definitely make it again. I used more mozzarella cheese and may make more bread crumb mixture next time as I had a BIG eggplant. Absolutely delicious!!!
kbessd22653
Norfolk, VA
7/28/2021
This was easy to make and I loved the almond crust rather than a bread crumb crust. I need to doctor up my pasta sauce. I also used frozen eggplant in a bag because we could not find a fresh eggplant and it was still delish. Would definitely make this again!
dayscvic1
Hermon NY
10/4/2020
We really liked this recipe as a main dish. Had leftovers for breakfast with a fried egg on top - delicious!
Anonymous
Chicago, IL
5/28/2020
Instead of tomato sauce, I used a good pasta sauce that I heated up prior to spooning over the eggplant. The result was fantastic.
tsestrich
Palm Springs, CA
5/22/2020
Meh. Just didn't come together for me
Anonymous
Toronto
7/2/2019
This is excellent made as per the recipe. 100% of guests I have served it to want it again! In fact you can make a whole meal out of it, and it takes reheating the next day quite well. It even works fairly well when you omit the almonds and add some crushed crackers for those with nut allergies, but the original recipe is special.
wspohn4
Vancouver
5/17/2019
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