Eggplant Parmesan Without Breadcrumbs

Welcome to Kelvin's Kitchen! Today, we're sharing a delightful Eggplant Parmesan recipe without breadcrumbs. Enjoy this flavorful twist on a classic dish!

Healthier Alternative: This Eggplant Parmesan recipe offers a healthier twist on the classic dish by omitting breadcrumbs typically used for coating the eggplant slices. Instead, the eggplant is coated in a flavorful flour mixture, reducing the overall carb content and making it suitable for those looking for a lower-carb option or individuals with dietary restrictions.

Enhanced Flavor Profile: By incorporating fresh herbs like basil and a blend of seasonings into the flour mixture, along with layers of marinara sauce and cheeses, this recipe delivers a rich and flavorful Eggplant Parmesan experience. The absence of breadcrumbs allows the natural flavors of the eggplant and other ingredients to shine through, resulting in a dish that's both satisfying and bursting with taste.

FAQs

Can I use gluten-free flour instead of all-purpose flour?
- Yes, you can substitute all-purpose flour with a gluten-free alternative like almond flour or gluten-free all-purpose flour blend.
Can I skip the step of salting the eggplant slices?
- Salting the eggplant slices helps to remove excess moisture and bitterness, but you can skip this step if you're short on time. However, your dish might have a slightly different texture.
Is there a substitute for vegetable oil for frying?
- Yes, you can use olive oil or any other high-heat cooking oil for frying the eggplant slices.
Can I prepare the dish ahead of time and bake it later?
- Yes, you can assemble the dish ahead of time and refrigerate it. When ready to bake, simply preheat the oven and bake as directed in the recipe.
Can I freeze leftovers?
- Yes, you can freeze leftover Eggplant Parmesan. Wrap it tightly in foil or plastic wrap and store it in an airtight container in the freezer for up to 2-3 months.
How can I make this recipe vegan?
- To make it vegan, substitute dairy cheese with vegan cheese alternatives and ensure the marinara sauce is vegan-friendly.
Can I add other vegetables to the dish?
- Absolutely! Feel free to add other vegetables like zucchini or bell peppers between the layers for added flavor and nutrition.
What can I serve with Eggplant Parmesan?
- Eggplant Parmesan pairs well with a side of pasta, garlic bread, or a fresh green salad.
How can I make the dish less oily?
- After frying the eggplant slices, place them on a paper towel-lined plate to absorb excess oil. You can also reduce the amount of oil used for frying.
Is there a way to make this recipe lower in carbs?
- You can reduce the carb content by using a low-carb marinara sauce or substituting eggplant with thinly sliced zucchini or squash. Additionally, you can use almond flour or a low-carb flour alternative for coating the eggplant slices.

Make it

Breadcrumbs-Free Eggplant Parmesan Recipe

Ingredients:
- 3 eggplants, washed
- 1 cup of all-purpose flour
- 1/2 teaspoon of oregano
- 1/2 teaspoon of dried basil
- 1/2 teaspoon of garlic powder
- Salt and pepper to taste
- 2 cups of fresh mozzarella cheese
- 1 cup of Parmesan cheese
- Fresh basil leaves
- 1 cup of vegetable oil
- 2 cups of marinara sauce
Instructions:
1. Preparing the Eggplant: Slice the eggplants into approximately half-inch thick slices. Arrange them in a single layer on a baking sheet lined with paper towels. Sprinkle salt on both sides of the slices to help release excess moisture. Cover the eggplant slices with another layer of paper towels and let them sit for 30 minutes. Afterward, pat dry the slices with paper towels to remove excess moisture.
2. Flour Mixture: In a container, combine the all-purpose flour with oregano, basil, garlic powder, salt, and pepper. Mix well to create the flour mixture.
3. Fresh Basil: Roughly chop some fresh basil leaves to add flavor to the dish.
4. Frying the Eggplant: Heat vegetable oil in a large frying pan until it reaches 375 degrees Fahrenheit. Coat each eggplant slice in the flour mixture, shaking off any excess. Fry the coated eggplant slices in batches until they turn golden brown on both sides, approximately 2-3 minutes per side. Drain the fried eggplant slices on a paper towel-lined baking sheet to absorb excess oil.
5. Assembling the Dish: Preheat the oven to 350 degrees Fahrenheit. Pour about one cup of marinara sauce into a baking dish and spread it evenly to cover the bottom. Arrange a layer of fried eggplant slices over the sauce. Sprinkle some fresh basil leaves and add chunks of fresh mozzarella cheese. Pour more marinara sauce over the cheese and eggplant slices, then sprinkle with shredded Parmesan cheese. Repeat the layering process until all ingredients are used, ending with a final layer of mozzarella cheese, Parmesan cheese, and fresh basil.
6. Baking: Bake the assembled dish in the preheated oven for 30 to 45 minutes, or until the mozzarella cheese is bubbly and golden brown.
7. Serving: Allow the Eggplant Parmesan to cool for about 10 minutes before serving. Serve and enjoy the delicious flavors of this breadcrumbs-free twist on a classic favorite!
Conclusion: We hope you enjoy making and savoring this Eggplant Parmesan recipe from Kelvin's Kitchen. For more tasty recipes and cooking inspiration, visit our website kelvinskitchen.com. Bon appétit!