Walnut Eggplant Parmesan

By Trent Page
Total Time
50 Mins
Serves
4
Meal
Dinner Lunch

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.

Prep Time
20 Mins
Cook Time
30 Mins
Total Time
50 Mins
Calories
540
Total Fat
32
Polyunsaturated Fat
13
Cholesterol
25
Sodium
780
Carbohydrates
43
Dietary Fiber
8
Protein
24

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:

  1. Preheat oven to 400°F.
  2. Combine breadcrumbs, Parmesan, and walnuts in a medium bowl and season with salt and pepper.
  3. Place egg in another bowl and season with salt and pepper. Repeat for flour.
  4. 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.
  5. Lay eggplant slices onto a parchment-lined baking sheet and bake in the center oven rack for 15 minutes.

For The Sauce:

  1. In a medium sized saucepan, add passata, Roma tomatoes, basil leaves, garlic clove and olive oil and gently simmer over low heat.
  2. Spoon desired amount of sauce over each eggplant slice and top with fresh mozzarella.
  3. Place the eggplant back in the oven for approximately 5 to 7 minutes until the mozzarella has melted.
  4. Garnish with fresh basil.