Prepare to revolutionize your dinner game with a mind-blowing twist on the classic Italian favorite! This Hazelnut Crusted Eggplant Parmesan isn't just another recipe - it's a culinary masterpiece that will transform the way you think about vegetarian dishes. Imagine crispy, golden eggplant slices with a crunchy hazelnut coating, smothered in rich marinara and melted cheese that will make your taste buds dance with joy. Whether you're a seasoned chef or a kitchen novice, this recipe promises to impress and delight everyone at your dining table.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 large eggplant, sliced
- 1 cup hazelnuts, ground
- 1 cup breadcrumbs
- 1 cup marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
- Wash the eggplant and slice it into 1/4-inch thick rounds. Sprinkle salt on both sides of the eggplant slices and let them rest on paper towels for 15 minutes to draw out excess moisture.
- In a food processor, pulse hazelnuts until finely ground. Mix ground hazelnuts with breadcrumbs in a shallow dish. Season the mixture with salt and pepper.
- Pat the eggplant slices dry with paper towels. Dip each slice first into the beaten egg, then coat thoroughly with the hazelnut-breadcrumb mixture, pressing gently to help the coating adhere.
- Arrange the coated eggplant slices on the prepared baking sheet. Drizzle or spray lightly with olive oil to help achieve a crispy crust.
- Bake the eggplant for 25 minutes, flipping halfway through, until golden brown and crispy on both sides.
- Remove from oven and spread marinara sauce over each eggplant slice. Sprinkle generously with mozzarella and Parmesan cheeses.
- Return to oven and bake for an additional 15-20 minutes, or until cheese is melted and bubbly with slight golden browning.
- Let the dish rest for 5 minutes after removing from oven. Serve hot, garnished with fresh basil leaves if desired.
Tips
- Salt and Rest: Always salt your eggplant slices and let them sit for 15 minutes. This crucial step draws out excess moisture, ensuring a crispy, never soggy texture.
- Hazelnut Coating Trick: Pulse the hazelnuts finely in a food processor for an even, consistent coating. Don't over-process - you want some texture!
- Olive Oil Spray: Lightly spraying the coated eggplant with olive oil helps achieve that perfect golden-brown crispiness without deep frying.
- Cheese Melting Technique: For the most beautiful cheese melt, use a combination of mozzarella and Parmesan. The mozzarella provides stretch, while Parmesan adds depth of flavor.
- Resting Time Matters: Allow the dish to rest for 5 minutes after baking. This helps the cheese set and makes serving easier.
- Optional Garnish: Fresh basil leaves can add a burst of color and fresh flavor to your finished dish.Pro Tip: For extra crunch, you can toast the hazelnuts briefly before grinding them for an even more intense nutty flavor!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 22g
Fat: 32g
Saturated Fat: 10g
Cholesterol: 85mg
