Give these Easy Parmesan Crisps a try for a simple and crunchy snack that is super satisfying. These crisps are topped with everything-but-the-bagel seasoning for even more savory flavor. In just 15 minutes you have a guiltless snack. These parmesan c…
Give these Easy Parmesan Crisps a try for a simple and crunchy snack that is super satisfying. These crisps are topped with everything-but-the-bagel seasoning for even more savory flavor. In just 15 minutes you have a guiltless snack. These parmesan crisps are a keto-friendly snack that have taken the world by storm. Some of my...
This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Easy Parmesan Crisps.
This baked Eggplant Parmesan is truly incredible: coated in a crispy crust that’s magically gluten free. You’ll never make it another way! Here’s one of the ultimate Italian comfort foods, done easier and healthier: eggplant Parmesan! Typically this baby is fried, but we have a secret for you. It’s even better baked, and this version is incredible. It’s from our friend Charlotte Smythe’s new cookbook One Pot Keto Cooking and you will be truly amazed by the flavor and texture. The eggplant is coated in an impossibly crispy coating that’s also magically gluten free and low carb. The secret? Almond flour. It’s a genius trick and you’ll never make this recipe another way. Here’s more about Charlotte’s baked eggplant Parmesan and the book! The secret to crispy baked eggplant Parmesan This baked eggplant Parmesan has the most crispy, flavorful coating and tender interior that every bite is a revelation. We made this recipe for my parents when they were in town visiting, and everyone kept exclaiming: wow! (True story.) The secret to the crispy exterior? Here’s what to know: Almond flour and Parmesan cheese make the perfect crispy coating. Almond flour has the perfect fluffy texture for breading, and it […]
This baked Eggplant Parmesan is truly incredible: coated in a crispy crust that’s magically gluten free. You’ll never make it another way!
Here’s one of the ultimate Italian comfort foods, done easier and healthier: eggplant Parmesan! Typically this baby is fried, but we have a secret for you. It’s even better baked, and this version is incredible. It’s from our friend Charlotte Smythe’s new cookbook One Pot Keto Cooking and you will be truly amazed by the flavor and texture. The eggplant is coated in an impossibly crispy coating that’s also magically gluten free and low carb. The secret? Almond flour. It’s a genius trick and you’ll never make this recipe another way. Here’s more about Charlotte’s baked eggplant Parmesan and the book!
The secret to crispy baked eggplant Parmesan
This baked eggplant Parmesan has the most crispy, flavorful coating and tender interior that every bite is a revelation. We made this recipe for my parents when they were in town visiting, and everyone kept exclaiming: wow! (True story.) The secret to the crispy exterior? Here’s what to know:
Almond flour and Parmesan cheese make the perfect crispy coating. Almond flour has the perfect fluffy texture for breading, and it crisps up like a charm in the oven. Alex and I don’t eat gluten free, low carb or keto exclusively, but this method is our new favorite.
Make sure to buy grated Parmesan. That’s the cheese with the texture of snow: not the kind that looks like long sticks (that’s shredded). Grated has a similar texture to almond flour, and makes the perfect gluten free breading.
Choosing eggplant: long and thin is preferred!
Another tip for making baked eggplant Parmesan: choose an eggplant that is on the long and thin side, if you can find it. Many large globe eggplants (the Italian variety) can have a rather fat bulb at the end. When you slice it to make an eggplant round, the rounds at the widest part of the eggplant can come out massive. We had this problem because we were working with a very large eggplant.
Try to find eggplants that are longer and thinner, to make for a more manageable size of rounds. It’s not a deal breaker: it just looks prettier. It tastes amazing no matter what the size of eggplant!
How to serve this baked eggplant Parmesan
This gluten free baked eggplant Parmesan is so tasty, you’ll want to eat the entire pan. (We almost did!) You can serve it either as a side dish or a main. If you’re serving it as a vegetarian dinner recipe, you’ll want to add some filling sides or try the casserole variation (see below). Here’s what we’d recommend:
Add pasta (gluten free or legume). Go Italian style and serve this eggplant Parmesan with pasta (long or short noodles). If you eat low carb or gluten free, you could try your favorite gluten free or legume pasta.
Want to turn this baked eggplant Parmesan into an even more filling vegetarian dinner recipe? Try it in the casserole style variation! This makes it into a lasagna-style baked main dish. Here are some notes about this variation:
Double the eggplant and breading. You’ll make the eggplant the same way, but double the quantities so you can stack it in a 9 x 13″ pan.
Layer the baked eggplant with marinara and mozzarella in 2 layers. You’ll need double the mozzarella cheese here. Place a layer of eggplant, then marinara and mozzarella, and do this twice.
Bake for 20 minutes until the cheese melts. Then top with fresh basil! More instructions are in the recipe below.
And that’s it! We know you’ll love Charlotte’s gluten free baked eggplant Parmesan as much as we did! Keep reading for more about her book.
About the book: One Pot Keto Cooking
This baked eggplant Parmesan recipe is from the new book One Pot Keto Cooking by our pal Charlotte Smythe. Charlotte is an incredible recipe developer and photographer and the book is simply stunning. It’s full of delicious low-carb meals for the busy cook that are all cooked in one pot. It does include meat, but if you eat pescatarian like we do, there are plenty of vegetarian and seafood options. You’ll salivate over each one! Congratulations, Charlotte, on this masterpiece!
1 cup grated mozzarella cheese (we used a combination of fresh mozzarella and shredded)
Fresh basil, to serve
Instructions
Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or spray with cooking spray.
Cut off the ends of the eggplant and cut it into 3/8-inch slices.
Beat the eggs in a shallow bowl and set it aside.
Combine the Parmesan cheese, almond flour, Italian seasoning, and kosher salt in another shallow bowl and set it aside.
Dip each eggplant slice into the egg and then the Parmesan cheese mixture. Transfer the coated eggplant slices to the prepared sheet pan in a single layer, about 1/2-inch apart. Use two sheet pans if you do not have one large enough to fit all the slices.
Bake the eggplant for about 20 minutes, flipping them halfway through, until tender and golden brown.
Remove the eggplant from the oven (go to Casserole Variation* if desired). Add 2 tablespoons of the marinara sauce on top of each eggplant slice and add an equal amount of mozzarella cheese on top of the sauce.
Return the pan to the oven and continue to bake for 5 to 7 minutes, or until the cheese is melted and the crust is golden brown. Top with torn basil. Serve with pasta (gluten free or legume pasta) or a few side dishes, or the casserole variation makes for a more filling main dish.
*Casserole variation: Double the recipe and use 2 pounds of eggplant and double the breading ingredients. After baking for 20 minutes until tender, spread 1/2 cup marinara sauce on the bottom of a 9 x 13″ pan. Place half the baked eggplant in a layer on the bottom, then top with 1 cup marinara and 1 cup shredded mozzarella cheese. Add the second layer of eggplant with another 1 cup marinara and 1 cup shredded mozzarella. Bake 20 minutes until the cheese melts, then top with torn fresh basil leaves.
We love eggplant around here! If you do too, here are some recipes you also might enjoy:
Perfect Roasted Eggplant Baking until it’s tender makes for unreal flavor. Serve it as a side dish, or toss with pasta!
Roasted Eggplant Pasta An impressive plant based dinner, it works for weeknights or parties.
Easy Eggplant Pizza Use eggplant for the crust to make eggplant pizza! These mini pizzas are tasty and easy to make, covered in garlicky sauce and gooey cheese.
Grilled Eggplant Here’s how to make perfectly grilled eggplant! These tricks make it come out tender every time.
We cracked the code to the best zucchini lasagna! Roasted zucchini noodles and three cheeses make just the right Italian flavor. After years of testing, we’ve done it: we cracked the code to the Perfect Zucchini Lasagna! You might not share our elation if you haven’t attempted a no noodle lasagna before. It’s easy to spend lots of effort and end up with a watery mess. But not with this recipe! This zucchini lasagna alternates beautiful layers of roasted zucchini noddles, hearty garlicky tomato sauce and three gooey cheeses. It tastes as good–or better–than a classic lasagna! In fact, we might pick it over the classic. Here’s what to know about making a kick-ass lasagna that happens to be gluten free, too. Ingredients for zucchini lasagna This zucchini lasagna is not a traditional lasagna made with zucchini (though that would be good, too). It’s a no noodle lasagna that uses zucchini strips instead of noodles! The zucchini makes a lovely noodle-like texture to the cheesy mess. This also makes this a gluten free, paleo and keto lasagna, if that’s your diet preference. To us: it’s just delicious! Here are the main ingredients you’ll need for this recipe: Large zucchini: Size […]
We cracked the code to the best zucchini lasagna! Roasted zucchini noodles and three cheeses make just the right Italian flavor.
After years of testing, we’ve done it: we cracked the code to the Perfect Zucchini Lasagna! You might not share our elation if you haven’t attempted a no noodle lasagna before. It’s easy to spend lots of effort and end up with a watery mess. But not with this recipe! This zucchini lasagna alternates beautiful layers of roasted zucchini noddles, hearty garlicky tomato sauce and three gooey cheeses. It tastes as good–or better–than a classic lasagna! In fact, we might pick it over the classic. Here’s what to know about making a kick-ass lasagna that happens to be gluten free, too.
Ingredients for zucchini lasagna
This zucchini lasagna is not a traditional lasagna made with zucchini (though that would be good, too). It’s a no noodle lasagna that uses zucchini strips instead of noodles! The zucchini makes a lovely noodle-like texture to the cheesy mess. This also makes this a gluten free, paleo and keto lasagna, if that’s your diet preference. To us: it’s just delicious! Here are the main ingredients you’ll need for this recipe:
Large zucchini: Size matters, here! It’s nice to have larger zucchini for layering, and they fit in the pan easier than lots of small ones. But you can get away with small or medium if that’s all you have.
Ricotta, Parmesan, and mozzarella cheese: The Italian flavors in this recipe sing with three types of cheese!
Homemade tarragon tomato sauce: See the section below. You can substitute oregano if you don’t have dried tarragon.
Lemon zest and fresh thyme: These bring a zing and freshness that’s absolutely essential to the flavors.
How do you get the water out of zucchini lasagna?
Zucchini is over 90% water. The biggest issue with a zucchini lasagna it’s a watery mess when you pull it out of the oven. We’ve had this happen several times, so we’ve engineered this recipe to come out with the perfect texture ever time. Here’s how to get the water out of zucchini lasagna:
Roast the zucchini noodles. This cooks out a large amount of the water. You’ll roast them at 450 degrees for about 10 to 12 minutes. (This is much more effective than salting and draining the zucchini, like some recipes do.)
Don’t use too much tomato sauce. Tomato sauce also has lots of moisture! This recipe calls for just the right amount of tomato sauce for the pan.
Thicken the tomato sauce with cornstarch. This is another preventative measure! Adding a little cornstarch makes an even thicker tomato sauce with less water.
Let the lasagna cool for 15 to 20 minutes to set. Right out of the oven, there may be a little moisture. Let the lasagna sit and cool, which lets it absorb any remaining moisture.
With these steps, you’ll find this zucchini lasagna is not watery and has the perfect classic lasagna texture.
Use a 9 x 9 pan, or equivalent volume
One note for the size of this recipe! You can only roast 2 pounds of zucchini at one time, and this makes just enough noodles for a 9 x 9 pan. If you’re cooking for more people, you can do 1.5 times the recipe for a 9 x 13 pan, or do two 9 x 9 pans. Just note that you’ll have to cook two batches of zucchini noodles! A good make ahead tip could be to roast the zucchini noodles in advance (see below).
In these photos, you’ll see we used a small rectangular baking dish that is the same volume as a 9 x 9″ pan (10 cups volume or 2.5 quarts).
Layering the zucchini noodles
Make the homemade tomato sauce
For this zucchini lasagna, we recommend to make this homemade tomato sauce instead of using a purchased marinara sauce. Why?
The sauce has incredible flavor. The tomato sauce is one of the biggest influences on flavor in a lasagna We promise it’s worth the time to make it!
It’s thickened to avoid watery lasagna. As we noted above, this sauce is thickened so it avoids the problem of too much water. Many store-bought sauces can be too water.
The dried tarragon makes it a home run! Using dried tarragon in this recipe makes the flavors sing! If you can’t find it, you can use oregano. But it’s worth finding: especially if you’ve never tried it.
Here’s how to spread the tomato sauce and cheese layer
Make ahead tips for zucchini lasagna
This zucchini lasagna takes about 45 minutes to prepare, 40 minutes to bake, and 15 minutes to sit. So, make it when you have ample time! Here are a few things you can do to shortcut that 45 minute preparation time.
Roast the zucchini noodles in advance. One of the biggest time savers is roasting the noodles in advance. Roast them and then refrigerate until baking. They will accumulate moisture in the fridge, so pat them dry before assembling.
Make the tomato sauce in advance. It’s easy to let the tomato sauce simmer while you preheat the oven. But you can make it in advance too! Just refrigerate until serving: the flavor gets better over time.
Preheat: Preheat the oven to 450 degrees Fahrenheit.
Prepare the sauce:Mince the garlic. Add the butter to a medium saucepan over medium heat: once melted, add the garlic and saute until fragrant, about 1 minute. Turn down the heat and carefully add the crushed tomatoes, tomato sauce, basil, tarragon, 1/2 teaspoon kosher salt, and several grinds of black pepper. Remove 1/4 cup of the sauce and stir it with the cornstarch, then add it back to the pan (this helps to thicken the sauce). Simmer while making the remainder of the recipe, at least 15 minutes. When ready to use, remove the pan from the heat.
Roast the zucchini noodles: Slice the zucchini into noodles 1/4 inch thick, using a knife or mandoline (if you have a mandoline, it’s the easiest way to get uniform pieces). You can discard the pieces that are just the peel. Place the zucchini strips on two parchment-lined baking sheets and drizzle them with olive oil, then use your hands to rub it so they are lightly coated on both sides. Sprinkle with 1 teaspoon kosher salt, divided across the 2 trays. Roast 10 to 12 minutes, until just tender. Remove the pans from the oven and set aside.
Meanwhile, prepare the cheese filling: Destem the thyme, then roughly chop the leaves. Add 2 tablespoons thyme to a medium bowl and reserve about 1/2 tablespoon for topping the lasagna. To the bowl, add the lemon zest, ricotta cheese, 1/2 cup Parmesan cheese, 1 cup shredded mozzarella cheese, nutmeg, 1/2 teaspoon kosher salt, and several grinds of black pepper. Stir to combine.
Turn down the oven: Turn down the heat to 375 degrees Fahrenheit.
Assemble the lasagna: In a 9” x 9” baking dish (or similar volume baking dish), spread a 1/2 cup tomato sauce on the bottom of the pan. Then top with 1 layer of the zucchini noodles, half of the cheese mixture (in dollops) and about 1/2 cup of the tomato sauce, using a spatula to spread the sauce evenly over the cheese. Repeat again, topping with 1 layer of noodles, the remaining cheese mixture, and 1/2 cup of the remaining tomato sauce. Finally, top with a final layer of noodles, then another 1/2 cup tomato sauce. Sprinkle the entire top with the remaining 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, and 1/2 tablespoon fresh thyme.
Bake the lasagna: Bake the lasagna for 40 minutes, uncovered. Let stand for at least 15 minutes before serving (this allows the lasagna to set; you can let it sit even longer if desired). Leftovers can be refrigerated for 2 to 3 days and reheated in a 375°F oven.
Keywords: Zucchini lasagna, Gluten free lasagna, No noodle lasagna
More zucchini recipes
Summer is all about zucchini recipes! Here are some we recommend giving a try:
Baked Zucchini So easy to make, covered in a light coating of crunchy breadcrumbs and Parmesan! This veggie is at its best roasted in a hot oven.
Squash and Zucchini Casserole Crowd pleaser! A cozy summer side dish, it’s topped with crunchy breadcrumbs and Parmesan.
Best Zucchini Muffins Greek yogurt makes them ultra moist, and turbinado sugar adds a satisfying crunchy topping.
Use eggplant for the crust to make Eggplant Pizza! These mini pizzas are tasty and easy to make, covered in garlicky sauce and gooey cheese. Here’s a non-traditional pizza recipe that’s stolen our hearts: eggplant pizza! No, it’s not pizza with eggplant on it. It’s pizza crust made of roasted eggplant! Yes, “pizza” is perfect for busy evenings when you don’t have energy to make a pizza. It’s a healthy, naturally gluten-free pizza that’s loads quicker than the standard. Top it with whatever you like, and it’s a quick, whole foods way to get dinner on the table fast. (Or a late night snack. Done it!) Wait…eggplant pizza? Here at A Couple Cooks, we don’t shortcut on our pizzas. Our Italian-style Margherita Pizza recipe is our pride and joy, honed over 10 years of studying Italian pizza. But! That doesn’t mean we don’t enjoy a quick and easy alternative. This healthy eggplant pizza is a spin on a recipe we made years ago from someone you might not expect…Julia Child! Yes, Julia Child, master of French cooking, has a recipe for eggplant pizza in one of her cookbooks. Except she called it something fancy and French! Alex and I made […]
Use eggplant for the crust to make Eggplant Pizza! These mini pizzas are tasty and easy to make, covered in garlicky sauce and gooey cheese.
Here’s a non-traditional pizza recipe that’s stolen our hearts: eggplant pizza! No, it’s not pizza with eggplant on it. It’s pizza crust made of roasted eggplant! Yes, “pizza” is perfect for busy evenings when you don’t have energy to make a pizza. It’s a healthy, naturally gluten-free pizza that’s loads quicker than the standard. Top it with whatever you like, and it’s a quick, whole foods way to get dinner on the table fast. (Or a late night snack. Done it!)
Wait…eggplant pizza?
Here at A Couple Cooks, we don’t shortcut on our pizzas. Our Italian-style Margherita Pizza recipe is our pride and joy, honed over 10 years of studying Italian pizza. But! That doesn’t mean we don’t enjoy a quick and easy alternative. This healthy eggplant pizza is a spin on a recipe we made years ago from someone you might not expect…Julia Child!
Yes, Julia Child, master of French cooking, has a recipe for eggplant pizza in one of her cookbooks. Except she called it something fancy and French! Alex and I made these as an appetizer for a meal years ago when we were first learning to cook, so they’ll always hold a place in our hearts.
How to make eggplant pizza: an overview
Here’s the basic concept behind eggplant pizza, or: pizza with a roasted eggplant crust! The main steps are as follows (or jump right to the recipe):
Roast the eggplant. Slice an eggplant into rounds and then roast it for 15 to 20 minutes at 400 degrees Fahrenheit. The texture you want is tender, but something that still holds its shape: so you can eat it with your hands!
Top with pizza sauce & toppings. Add pizza sauce (our homemade sauce is epic!) and top with cheese. In Julia’s pizza she puts fresh basil under the cheese, which makes for a nice fresh flavor.
Broil and serve! Then you’ll broil the pizza until the cheese is melted and golden brown. And that’s it: perfect eggplant pizza!
Look for a uniform-sized eggplant.
One tip for eggplant pizza: look for a globe eggplant that’s as uniform in size all the way down as possible. Many globe eggplants have a thin neck and get very large at the bottom. This means that when you slice them, you get lots of small circles and then massive circles.
Finding a uniformly sized eggplant helps so that all your pizzas are closer to the same size. Of course, this doesn’t affect the flavor. So it’s not it’s not required, just a helpful hint!
Try our homemade pizza sauce…it’s a must!
Of course, you can use storebought pizza sauce for this eggplant pizza. But! We highly recommend trying our Easy Pizza Sauce at least once because, here’s the thing. It takes just 5 minutes to make in a blender. And when you take a taste of a spoonful, you will never go back! Every time we make it, I taste it and say: “Wow, that really is the best pizza sauce.” Give it a try and let us know if you agree. (Fire roasted tomatoes are the key.)
Variations on eggplant pizza toppings
You can add any toppings you like to this healthy eggplant pizza! While we love them topped simply with cheese and fresh basil, here are a few more ideas:
This eggplant pizza is a perfect gluten-free pizza option! It’s difficult to find a great gluten-free pizza dough, and nice to have a different option for gluten-free and keto diets. Of course, we like this pizza in its own right: so it works for people of all diets.
What to serve with eggplant pizza
You can serve this eggplant pizza as an appetizer, and it feeds about 4 to 6 people. Or try it as a main dish! We’d recommend doubling the recipe below for 4, and then serving with some hearty sides. How to make this eggplant pizza into a meal? Here are a few things we’d pair with it:
Slice the eggplant into 3/4 inch thick slices. Brush both sides with 2 tablespoons olive oil. Sprinkle the tops liberally kosher salt (about 1/4 teaspoon total) and the dried oregano.
Place the eggplant on a baking sheet and bake for 15 to 20 minutes, until tender but still holding their shape.
Top the eggplant with a thin layer of the pizza sauce, then add the chopped basil, divided between the rounds. Sprinkle with mozzarella cheese and Parmesan cheese, divided between the rounds, and sprinkle the tops with a little more kosher salt.
Broil the eggplant until the cheese is melted and lightly browned, about 3 to 5 minutes, rotating the pan as necessary for even cooking (alternatively, you can bake the pizzas until the cheese melts). Top with more fresh basil and serve.
Notes
*This recipe is easy to double to feed 4 as a main dish. If you can, try to find eggplant that is a uniform size all the way down the eggplant (eggplant that has a very large bulb at the end makes for more variation in pizza size).
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