If you’re looking for a gluten-free version of eggplant parmesan, try our pecan encrusted version. The sauce is also no fuss since it’s made in a blender.
Pecan Eggplant Parmesan
- 2 small eggplants (about 18 slices, 1/4 inch thick)
- 1 cup pecans, medium-fine crumbles
- 2 tablespoons dried parsley
- Pinch of Salt and Pepper
- 3 tablespoons olive oil
- 2 cups fresh tomatoes (or canned – no salt)
- 3 tablespoons onion
- 1 tablespoon olive oil
- 1 tablespoon oregano
- 1/2 teaspoon red pepper flakes
- 1/2 cup shredded parmesan cheese
- Slice Eggplant in 1/4 inch slices and place in bowl with water and a pinch of salt. Let stand for 15 to 30 minutes.
- Chop pecans in food processor or blender until medium-fine granules.
- In small skillet add pecans, parsley, salt and pepper and toast for about 3 minutes. Stir continuously while toasting. Set aside to cool.
- In a blender or food processor, add tomatoes, onion, olive oil, oregano, and red pepper flakes. Blend until smooth. If you prefer chunky sauce, pulse 2-3 times instead.
- Prepare 9 x 13 baking dish.
- Spoon 1/3 of tomato sauce on bottom of dish.
- Drain eggplant and pat dry.
- Brush eggplant with olive oil and dip into cooled pecan mixture.
- Place each slice on top of tomato base.
- Add another 1/3 of tomato sauce on top of eggplant slices and sprinkle 1/4 cup cheese on top.
- Repeat to add another layer of eggplant on top of base layer and finish by adding last 1/3 of tomato sauce and remaining cheese.
- Bake at 400 degrees F for 35 minutes.
Approximate Nutrition Facts for 1 Serving*:
Calories 222 – Total Fat 18.3g; Saturated Fat 2.7g; Cholesterol 4mg; Sodium 88mg; Potassium 553mg; Carbohydrates 13.7g; Dietary Fiber 7.5g; Sugars 6.6g; Protein 5.1g
Very low in cholesterol
Low in sodium
High in dietary fiber
High in manganese
High in vitamin C
*calculated using http://www.caloriecount.com recipe analyzer