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Hazelnut Crusted Eggplant Parmesan

This hazelnut crusted eggplant Parmesan is a great way to celebrate the pacific northwest bounty. This is a great base recipe to tinker around with what you’ve got on hand. Almond flour would be a great swap, or even cornmeal or traditional breadcrumbs. Go wild!


  •     2 medium eggplants, sliced into 1/2” thick rounds
  •     2 large eggs
  •     1 cup hazelnut flour
  •     1 cup freshly grated Parmesan, divided (I used a local hard, slightly salty cheese that worked beautifully)
  •     1 teaspoons dried oregano
  •     1 teaspoon dried parsley
  •     1/2 teaspoon crushed red pepper flakes
  •     1/2 teaspoon sea salt
  •     Freshly ground black pepper
  •     1 24 oz jar (3 cups) tomato sauce (homemade preferred)
  •     2 cups shredded mozzarella
  •     1/3 cup finely chopped fresh parsley


  1. Preheat oven to 425°F. Place the sliced eggplants on baking sheet and keep to the side.
  2. In a shallow bowl, whisk together the eggs with a little salt and pepper.
  3. In another bowl, mix the hazelnut flour, 1/2 cup Parmesan, dried herbs, crushed red pepper flakes and ½ teaspoon sea salt and pinch of black pepper.
  4. Dip an eggplant slice into the egg wash, then the hazelnut flour mixture. Place back on the baking sheet. Repeat to coat all eggplant slices on both sides.
  5. In a large baking dish, pour in about 1 cup of the tomato sauce and sprinkle with a touch of salt and pepper. Add an even layer of baked eggplant slices. Add another cup of sauce. Sprinkle with 1 cup mozzarella, ¼ cup of the remaining Parmesan and half of the chopped parsley. Top with another layer of baked eggplant slices and spread the last cup of sauce. Top with 1 cup of mozzarella cheese, ¼ cup Parmesan and the remaining chopped parsley.
  6. Bake, uncovered, until top is bubbly and golden, about 15 to 20 minutes.
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