Hazelnut Crusted Eggplant Parmesan

This Hazelnut Crusted Eggplant Parmesan is a delicious twist on the classic Italian dish, offering a unique way to celebrate the bountiful produce of the Pacific Northwest. The hazelnut flour adds a rich, nutty flavor to the crispy eggplant, perfectly complementing the tangy tomato sauce and creamy melted cheese. This recipe is incredibly versatile and can be easily adapted to whatever ingredients you have on hand. Whether you swap out the hazelnut flour for almond flour, cornmeal, or traditional breadcrumbs, you’ll end up with a satisfying, comforting meal that’s sure to impress.

Ingredients

For the Eggplant

• 2 medium eggplants, sliced into 1/2-inch thick rounds
• 2 large eggs
• 1 cup hazelnut flour
• 1 cup freshly grated Parmesan, divided (a local hard, slightly salty cheese works beautifully)
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon sea salt
• Freshly ground black pepper to taste

For the Assembly

• 1 jar (24 oz or 3 cups) tomato sauce (homemade preferred)
• 2 cups shredded mozzarella cheese
• 1/3 cup finely chopped fresh parsley

Directions

Prepare the Eggplant

1. Preheat the Oven:
   Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
2. Prepare the Eggplant:
   Lay the sliced eggplant rounds on a baking sheet. This step helps you keep everything organized as you coat each slice.
3. Make the Coating:
   In a shallow bowl, whisk together the eggs with a pinch of salt and pepper. This egg wash will help the hazelnut flour mixture adhere to the eggplant slices. In another shallow bowl, combine the hazelnut flour, 1/2 cup of the grated Parmesan cheese, dried oregano, parsley, crushed red pepper flakes, sea salt, and a pinch of black pepper. Mix well to ensure the seasoning is evenly distributed throughout the flour mixture.
4. Coat the Eggplant:
   Dip each eggplant slice into the egg wash, ensuring both sides are well coated. Then press the eggplant slice into the hazelnut flour mixture, coating both sides thoroughly. Place the coated eggplant slice back on the baking sheet. Repeat this process with all the eggplant slices.
5. Bake the Eggplant:
   Bake the coated eggplant slices in the oven for 15-20 minutes, flipping them halfway through until golden brown and crispy. Baking the eggplant before assembling the dish ensures it stays firm and doesn’t become soggy when baked with the sauce and cheese.

Assemble the Dish

1. Layer the Ingredients:
   Spread about 1 cup of the tomato sauce evenly across the bottom of a large baking dish. Sprinkle with salt and pepper for extra flavor. Arrange a layer of the baked eggplant slices on top of the sauce. Spread another cup of tomato sauce over the eggplant slices, then sprinkle with 1 cup of shredded mozzarella, 1/4 cup of the remaining Parmesan, and half of the chopped fresh parsley. Add another layer of baked eggplant slices on top of the cheese. Spread the remaining tomato sauce over the eggplant, then top with the final cup of mozzarella cheese, the last 1/4 cup of Parmesan, and the remaining chopped parsley.

Bake the Eggplant Parmesan

1. Bake the Dish:
   Place the assembled dish in the oven and bake uncovered until the top is bubbly and golden, about 15 to 20 minutes. The cheese should be melted and slightly browned, and the sauce should bubble around the edges.

Cool and Serve

1. Cool the Dish:
   Once baked, remove the dish from the oven and let it cool for a few minutes before serving. This allows the layers to set slightly, making it easier to slice and serve.

Additional Tips

• Make-Ahead: This dish can be assembled and stored in the refrigerator for up to 24 hours before baking. If you're starting from cold, just add a few extra minutes to the baking time.
• Gluten-Free Option: If you need a gluten-free option, ensure the hazelnut flour and all other ingredients are certified gluten-free.
• Serving Suggestions: Serve this eggplant Parmesan with a side of garlic bread or a simple green salad. It pairs wonderfully with a glass of red wine such as Chianti or Sangiovese, which complements the rich flavors of the dish.

This Hazelnut-Crusted Eggplant Parmesan is a delightful dish that combines the nutty flavor of hazelnuts, the rich creaminess of cheese, and the tanginess of tomato sauce, all wrapped up in tender yet crispy slices of eggplant. It’s a comforting meal that’s perfect for weeknight dinners and special occasions. Enjoy experimenting with different ingredients and making this recipe your own!