Have you noticed that part of what makes eggplant Parmesan such a satisfying entree is the coating the eggplant gets fried in? That coating entails flour in one form or another. Here we share with you our great discovery: eggplant Parmesan with almond flour. This dish was a risk but we decided that if we didn’t give it a try, we would never know. Now we know. Almond flour works! This is a roasted eggplant rather than fried. I do not believe the almond flour will stick through frying.
For the sauce, we used our own homemade roasted tomato sauce, which is actually very Italian. We warmed it up with some red wine and it was an almost instant gourmet sauce. The cheese was grated from another meal ( an intentional leftover). Given all of this advance preparation, the eggplant Parmesan seemed like fast food. The timing was fast, not the flavor in any case.
I ran out of the flour mixture before I ran out of eggplant rounds. No problem! They got roasted, too. This way we could check the difference between the floured and non-floured Eggplant Parmesan. Indeed, we were all scrambling for the floured ones. They were so much better.
This dish is begging for a crispy green salad with a bright vinaigrette dressing. It is also good with cucumber spears and garden fresh tomatoes, drizzled with extra virgin olive oil.
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