Baked Eggplant Parmesan Recipe With Flour

In a third bowl combine the breadcrumbs parmesan lemon zest garlic powder and basil.

Baked eggplant parmesan recipe with flour. In a large high sided skillet over medium heat heat about. In a large skillet cook eggplant in batches in oil for 5 minutes on each side or until tender. This really was an excellent eggplant parm recipe.

I probably don t quite have three cups of sauce but close. It s almond flour parmesan coating makes it crispy and so tasty. Place the flour on a plate and place the eggs in a shallow bowl.

In a large bowl combine the eggs ricotta 1 2 cup parmesan cheese basil and pepper. Top with a layer of eggplant slices. Dip eggplant in flour eggs then bread crumb mixture.

Use nutritional yeast in place of parmesan cheese for a dairy free and or paleo version of eggplant parmesan. Working in batches toss eggplant in flour then dip in eggs and dredge in panko mixture. Mix the breadcrumbs with the oregano 1 teaspoon kosher salt and the pepper on a separate plate.

The baked eggplant was crispy and the end dish was tender and cooked through without too much cheese. Place a couple of wire racks or baking sheets nearby. In a shallow bowl whisk together the almond flour parmesan italian seasoning and sea salt.

Place on a baking sheet lined with a wire rack. Then sprinkle a little of the almond flour parmesan mixture on each side. I cut the recipe in half 2 lbs of eggplant but found i still need the full amount of the egg mixture.