Eggplant Parmesan
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 1x
Ingredients
Scale
- 2 eggplants, sliced 1/2 inch thick
- 1 teaspoon salt, divided
- 1 package Simple Mills rosemary almond flour crackers
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 egg
- 1/4 cup olive oil
- 1 24-ounce jar of garlic marinara sauce (I use Rao’s)
- 1 8-ounce container Kite Hill almond milk ricotta cheese
- optional – air fryer cauliflower gnocchi on the side
- fresh basil
- black pepper
Instructions
- Preheat oven to 375 degrees F. Grease a 9×12 baking dish.
- Slice eggplant, sprinkle with 1/2 teaspoon of salt throughout all the slices, then pat dry with paper towels to get rid of any excess liquid.
- In a food processor, add the crackers, rosemary, thyme, oregano, and 1/2 teaspoon of salt, then pulse until broken down into a fine crumble. Place mixture in a shallow bowl. In another shallow bowl, beat egg.
- Place olive oil in a large non-stick pan over medium heat. Once warm, dip an eggplant slice into the egg, then into the cracker mixture, coating both sides and shaking off the excess. Then place into the non-stick pan. Repeat this with all the eggplant, making sure to not overcrowd the pan. This will have to be done in batches. Cook eggplant for 4-5 minutes per side, until browned on both sides, then set aside.
- Once all eggplant is cooked, pour the marinara sauce into the baking dish then arrange the eggplant throughout, press it down into the marinara. Top with ricotta cheese throughout then place in the oven to bake for 15 minutes.
- If you would like to serve your eggplant with gnocchi, cook gnocchi in the air fryer at this stage while the dish bakes.
- Top dish with fresh basil and black pepper before serving!
Find it online: https://paleomg.com/eggplant-parmesan/