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
- Preheat oven to 425°F. Place the sliced eggplants on baking sheet and keep to the side.
- In a shallow bowl, whisk together the eggs with a little salt and pepper.
- 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.
- 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.
- 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.
- Bake, uncovered, until top is bubbly and golden, about 15 to 20 minutes.