Crispy Almond-Crusted Baked Eggplant with Marinara: Your Ultimate Healthy Vegan Dinner
Almond-Crusted Baked Eggplant offers a wonderfully crunchy and flavorful experience, perfectly complemented by a vibrant marinara sauce. This simple yet satisfying dish is a testament to how delicious and wholesome plant-based eating can be, making it an ideal choice for a weeknight meal or a special occasion.
A Journey of Resilience: Life, Law, and Loving Food
It’s hard to believe that it’s the middle of July already. This mid-summer has been quite a remarkable journey, to say the least. While my leg is still mending, the healing process is progressing wonderfully, and I’ve even been able to begin swimming again. The thought of not being able to swim was one of my biggest fears, especially as a water sign who dedicated years to synchronized swimming in high school and then coaching for three years. It’s an activity I’ve profoundly missed, and though my ballet leg might not be as perfectly straight as before, I’m certainly getting there!
If you’ve been following my updates on Instagram, you’ll also know the incredible news: I received my Law School Exam Results (Bar Exams), and I PASSED! The moment I saw my name on that pass list, an immense weight, one I hadn’t even realized I was carrying, simply lifted. It feels surreal to think that after many years of study and 23 years of life, I’m no longer a student. I’ve grown so accustomed to writing “Occupation: Student” that figuring out what to put now, and the prospect of writing “unemployed,” feels a bit daunting. For now, I’ll stick with “student” until I’m officially called to the bar and can proudly write “Lawyer” – a moment I anticipate will be one of the coolest of my life.
It’s truly fascinating how life keeps moving forward, no matter the circumstances, and it’s up to us to adapt and keep going. This baked eggplant recipe, in a way, symbolizes that resilience for me. I distinctly remember making this dish while Mr. Bakes was away, and I have to admit, I was quite proud of myself. Wheeling around the kitchen in my chair, pedaling back and forth with eggplant in hand, navigating my way to the oven amidst the intensity of the Germany-Brazil match (which was brutal, by the way), I was reminded that we must always make the best of our situations. And in that moment, this eggplant dish was certainly the best of circumstances.
The Inspiration Behind This Crunchy Eggplant Recipe
I knew I wanted to bread the eggplant, but I wasn’t entirely sure what coating to use until I serendipitously discovered a bag of almonds in my cupboard. As a genuine lover of all things almond, it felt like the perfect, natural fit. The idea quickly took root, promising a unique texture and flavor profile.
My journey then led me to stumble upon a recipe by Je Sues Alimentageuse, also featuring almond-crusted eggplant. It felt like fate! I followed her guidance regarding the baking temperature, and the results were absolutely perfect. The eggplant slices emerged from the oven beautifully crisped, almost like gourmet chips, yet they retained a balanced amount of moisture within. The almond crust was, without a doubt, my favorite part – I probably would have happily eaten it all by itself!
For the topping, I used my go-to homemade marinara sauce, but feel free to use your favorite store-bought canned marinara. The marinara adds a fantastic flavor dimension to the eggplant, reminiscent of mini, cheeseless pizzas. This experience has definitely inspired me to buy even more eggplants for the remainder of the summer, anticipating many more delicious and creative recipes!
Why You’ll Love This Almond-Crusted Baked Eggplant
This recipe isn’t just a meal; it’s a delightful experience waiting to happen. Here’s why this almond-crusted baked eggplant will become a staple in your kitchen:
- Incredibly Crunchy: The finely ground almond coating bakes to a beautiful golden crisp, providing an irresistible texture that contrasts perfectly with the tender eggplant inside.
- Flavorful & Nutty: Almonds bring a rich, subtle nuttiness that elevates the earthy taste of eggplant, making each bite a harmonious blend of flavors.
- Healthy & Wholesome: Baked, not fried, this recipe is lighter and healthier than traditional breaded eggplant dishes. It’s packed with fiber from the eggplant and healthy fats from the almonds.
- Naturally Vegan & Gluten-Free: Made entirely with plant-based ingredients and a gluten-free almond crust, it’s suitable for a wide range of dietary preferences and restrictions.
- Easy to Make: With straightforward steps and common ingredients, this recipe is accessible for cooks of all skill levels, perfect for a busy weeknight.
- Versatile Serving Options: Enjoy it as a standalone snack, a side dish, or the main course topped with your favorite marinara sauce.
- Satisfying & Filling: Despite being light, the combination of eggplant and almonds makes for a surprisingly satisfying and hearty meal.
Tips for Achieving the Perfect Baked Eggplant
To ensure your almond-crusted baked eggplant turns out perfectly crisp and delicious every time, consider these helpful tips:
- Choose the Right Eggplant: Look for firm, shiny eggplants that feel heavy for their size. Avoid those with soft spots or blemishes. Smaller eggplants tend to have fewer seeds and a milder flavor.
- Salt and Drain is Key: Don’t skip the salting step! Sprinkling eggplant slices with salt and letting them sit for 10 minutes draws out excess moisture. This is crucial for preventing soggy eggplant and promoting a crispier crust during baking. Gently pat them dry with a paper towel before coating.
- Even Slices: Aim for uniformly thick slices, about 1/4 to 1/2 inch. This ensures even cooking and consistent crispiness. A mandoline slicer can be very helpful here.
- Finely Ground Almonds: For the best coating, ensure your almonds are ground to a fine but still slightly coarse texture in a food processor. Too fine, and it might become pasty; too coarse, and it won’t adhere well.
- Coating Technique: After lightly spraying or brushing with olive oil, press the eggplant slices firmly into the almond mixture to ensure a good, even coating on both sides.
- Don’t Overcrowd the Baking Sheet: Give your eggplant slices plenty of space on the cookie sheet. Overcrowding can lead to steaming instead of baking, resulting in a less crispy texture. Use multiple sheets if necessary.
- Flip Halfway: Baking for 15 minutes on each side is essential for even browning and crispiness.
- Serve Immediately: Baked eggplant is best enjoyed fresh out of the oven when the crust is at its crispiest.
Serving Suggestions and Variations
This versatile almond-crusted baked eggplant can be served in many delicious ways:
- Classic with Marinara: The most straightforward and satisfying way is to serve it generously topped with or alongside warm marinara sauce. Think of it as a deconstructed, healthy eggplant parmesan!
- As a Side Dish: It makes an excellent side to pasta, quinoa, rice, or other grain bowls.
- Part of a Salad: Add a few slices to a fresh green salad for an extra crunch and savory element.
- In Sandwiches or Wraps: Layer the baked eggplant slices into a vegan sandwich or wrap with fresh veggies and a dollop of hummus or pesto.
- Appetizer: Cut the slices into smaller pieces and serve with marinara as a tasty appetizer at your next gathering.
Want to get creative? Here are some variations:
- Spice It Up: Add a pinch of cayenne pepper or red pepper flakes to the almond mixture for a little heat.
- Herbaceous Twist: Incorporate dried oregano, basil, or Italian seasoning into the almond crust for an aromatic boost.
- Different Nuts: Experiment with other ground nuts like pecans, walnuts, or even a mix for a different flavor profile.
- Cheesy (Optional): If you’re not strictly vegan, a sprinkle of grated Parmesan cheese over the top during the last few minutes of baking would be delicious. For a vegan alternative, use nutritional yeast in the almond mix or a plant-based parmesan.
RELATED RECIPES
Baba Ghanoush
If you adore the rich, smoky flavor of eggplant, then Baba Ghanoush is an absolute must-try! This creamy, classic Mediterranean eggplant dip is renowned for its velvety texture and savory depth, often enhanced with a hint of sweetness. Perfect as an appetizer with warm pita bread or fresh vegetables, it’s a guaranteed crowd-pleaser that embodies the essence of wholesome, flavorful cuisine.
Almond-Crusted Baked Eggplant
Pin Recipe
Leave a Review
Ingredients
- 2 medium eggplants
- 1 cup whole almonds, finely ground
- 2 teaspoons sea salt, divided
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- Non-stick olive oil spray or 2 teaspoons of olive oil.
- Your favorite marinara sauce, for serving
Instructions
- Preheat your oven to 425 degrees F (220 degrees C). Prepare a baking sheet by lightly greasing it or lining it with parchment paper.
- Slice the eggplants into 1/4 to 1/2 inch thick rounds. Arrange the slices in a single layer on the prepared baking sheet and sprinkle evenly with 1 teaspoon of salt. This step is crucial for drawing out excess moisture, which helps the eggplant crisp up beautifully during baking. Let them sit for 10 minutes, then gently blot any moisture from the surface with paper towels.
- In a food processor, combine the ground almonds, the remaining 1 teaspoon of salt, black pepper, and garlic powder. Process until the mixture reaches a finer, but still slightly coarse, texture. This ensures a perfect crust.
- Once the eggplant slices have rested and been blotted dry, lightly spray each side with non-stick olive oil spray, or brush them with 2 teaspoons of olive oil. Immediately press each eggplant slice into the almond mix, coating both sides thoroughly. Place the coated slices back onto the cookie sheet in a single layer, ensuring they are not overlapping.
- Bake for a total of 30 minutes, flipping the eggplant slices halfway through (after 15 minutes), until they are golden brown and perfectly crisp.
- Serve the crispy almond-crusted baked eggplant immediately. Enjoy it topped with your favorite marinara sauce or as a delicious dipping accompaniment.
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Embrace the Crunch: A Final Thought
This almond-crusted baked eggplant recipe is more than just a meal; it’s an invitation to savor simple, wholesome ingredients transformed into something truly special. Whether you’re a seasoned vegan chef or just beginning to explore plant-based cuisine, this dish promises a delightful crunch and a burst of flavor that will leave you feeling nourished and satisfied. It’s a testament to making the best of circumstances, finding joy in creation, and celebrating life’s small victories, one delicious bite at a time. I hope you enjoy making and sharing this wonderful recipe as much as I do!