Culinary Guides

This is eggplant parmesan with a twist: the breading is hazelnut flour, which toasts up nutty and crisp and keeps the whole dish gluten free. We bake the eggplant before layering it, so it holds its shape under the sauce and cheese instead of turning to mush. It is a good use for a late summer glut of eggplant and homemade tomato sauce.

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
• 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

Bread and bake the eggplant

1. Heat the oven to 425F (220C) and line a baking sheet with parchment or grease it lightly.
2. Whisk the eggs with a pinch of salt and pepper in a shallow bowl. In a second bowl combine the hazelnut flour, 1/2 cup of the Parmesan, oregano, parsley, red pepper flakes, sea salt, and black pepper.
3. Dip each eggplant round in the egg, then press it into the hazelnut mixture to coat both sides, and return it to the sheet.
4. Bake for 15 to 20 minutes, flipping halfway, until golden and crisp. Baking first keeps the eggplant firm once it is layered with sauce.

Assemble and bake

1. Spread about 1 cup tomato sauce over the bottom of a large baking dish and season with salt and pepper. Lay down a layer of eggplant.
2. Top with another cup of sauce, 1 cup mozzarella, 1/4 cup Parmesan, and half the parsley. Add a second layer of eggplant, the remaining sauce, the last cup of mozzarella, the last 1/4 cup Parmesan, and the rest of the parsley.
3. Bake uncovered at 425F for 15 to 20 minutes, until bubbly and golden. Let it rest a few minutes before slicing so the layers set.

Grower's tip: pick eggplant while the skin is still glossy and springs back when you press it. Once the skin goes dull the flesh turns seedy and bitter, so harvest on the young side and cook it soon after.

The heart of this dish grows easily in a warm garden. Start your own eggplant seeds, tomato seeds, oregano, and parsley for the freshest version.