Oven-baked eggplants with cheese
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
A cheesy, chewy, and hearty Italian dish, eggplant parmesan features fried eggplant slices baked in a tomato sauce with mozzarella and Parmesan. It's perfect for a hearty meal, and because the eggplant is coated in an almond flour breading, it's also suitable for those on a gluten-free diet.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 medium eggplant, cut into circles slightly more than 1 cm thick, discard the ends (about 1100 g)
- One 800g can of whole tomatoes, mashed well by hand
- 2 tbsp. l. olive oil
- 1 tbsp tomato paste
- 2 cloves garlic, thinly sliced
- 1 cup torn basil leaves
- 2 and 1/4 cups almond flour
- 2 large eggs
- 1 tbsp. coarsely grated mozzarella
- 1/4 tbsp. grated parmesan
- 2 tbsp chopped parsley leaves
- Special equipment: ovenproof baking dish measuring 22 x 33 cm.
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Recipes with similar ingredients: eggplants, tomatoes, mozzarella cheese, Parmesan cheese, almond flour, tomato paste, parsley, basil
Cooking the dish according to the recipe:
- Place two racks in the center of the oven and a third on top, and preheat the oven to 220°C (425°F). Line two rimmed baking sheets with parchment paper.
- In a large heavy skillet, combine the olive oil, tomato paste, garlic, and 1/2 teaspoon salt and cook over medium heat, stirring occasionally, until the oil turns yellow, about 2 minutes. Add the tomatoes. Rinse the jar with 1.5 cups of water and pour it into the sauce, adding the basil. Bring to a simmer and cook until the sauce thickens, about 20 minutes.
- Meanwhile, place the almond flour in a medium bowl. In another medium bowl, beat the eggs with 3 tablespoons of water until foamy.
- Place the eggplants on a clean surface, season with 1/2 teaspoon of salt and a couple of grinds of pepper. Dip the eggplants in the egg, then press them into the almond flour until completely coated, and place them on the prepared baking sheets.
Bake the eggplants until tender and golden brown, about 30-35 minutes. Rotate the baking sheets if the eggplants are browning too quickly on the top rack. - Then switch the oven to broil mode. Pour a small amount of sauce into the bottom of a 22 x 33 cm baking dish. Arrange half of the eggplants in an even layer, being careful not to overlap them. Spread half of the remaining sauce on top, then 1/4 cup of mozzarella.
- Top with the remaining eggplant, drizzle with the sauce, then sprinkle with mozzarella and Parmesan. Grill until the cheese is melted and golden brown, about 1 minute. Sprinkle with parsley and serve immediately, while the cheese is still warm.
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