Walnut Eggplant Parmesan
Description
Reinventing a classic favorite, like Eggplant Parmesan, can be as simple as adding California walnuts into the mix. This unexpected ingredient provides a crunchy contrast to the soft, moist eggplant and the gooey cheese. Simple to prepare, it’s hard to stop at just one serving.
Ingredients
For the Eggplant:
- 1/2 cup Italian breadcrumbs
- 1/2 cup Parmesan, grated
- 3/4 cup California walnuts, chopped extra fine
- Salt and pepper
- 2 eggs, lightly beaten
- 1/2 cup all purpose flour
- 1 large eggplant
- 4 ounces fresh mozzarella
For the Sauce:
- 2 cups passata
- 2 Roma tomatoes, diced
- Handful basil leaves, chiffonade
- 1 garlic clove, minced
- 2 tablespoons olive oil
For the Garnish:
- Basil, fresh
PREPARATION
For the Eggplant:
- Preheat oven to 400°F.
- Combine breadcrumbs, Parmesan, and walnuts in a medium bowl and season with salt and pepper.
- Place egg in another bowl and season with salt and pepper. Repeat for flour.
- Slice the eggplant crosswise into 8 to 10, 1/2-inch thick rounds. Dip each slice into the flour, followed by the egg and lastly into the walnuts mixture. Press firmly to achieve an even breading.
- Lay eggplant slices onto a parchment-lined baking sheet and bake in the center oven rack for 15 minutes.
For The Sauce:
- In a medium sized saucepan, add passata, Roma tomatoes, basil leaves, garlic clove and olive oil and gently simmer over low heat.
- Spoon desired amount of sauce over each eggplant slice and top with fresh mozzarella.
- Place the eggplant back in the oven for approximately 5 to 7 minutes until the mozzarella has melted.
- Garnish with fresh basil.
NUTRITION
- Calories: 540 cal
- Total Fat: 32 g
- Polyunsaturated Fat: 13 g
- Cholesterol: 25 mg
- Sodium: 780 mg
- Carbohydrates: 43 g
- Dietary Fiber: 8 g
- Protein: 24 g