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pesto & eggplant parmesan

Check out the gorgeous flowers my husband came home with today!

What a great guy! 🙂

What is better on a Friday night than a home cooked meal?!  Sure, going out is nice, but you won’t always get something as delicious as this:

Pesto & Eggplant Parmesan


  • 1 eggplant
  • 2 eggs
  • 1 -2 cups almond flour
  • Italian seasoning mix (or herbs of choice)
  • 2 tbsp olive oil
  • 2 cans diced tomatoes or tomato sauce
  • 2 cups shredded mozzarella cheese
  • homemade Garlic Scrape Pesto (see recipe below)

I pretty much made up this recipe on the spot with what we had on hand.  It isn’t the healthiest version of eggplant parm (for super healthy eggplant parm, you can just bake the eggplant), but I wanted breaded eggplant, so here is my take.  It turned out great!  However, next time I think I would do a few things differently:

  1. Use a thicker tomato sauce
  2. Cook the eggplant for longer pre-baking
  3. Bread the eggplant, then pre-bake it to brown instead of frying (obviously, you need more time for this!)
  4. Use more pesto!!

On to the recipe!  I am going to take you through step by step, so bare with me. 🙂

Start off by slicing your eggplant, keeping all of the slices the same size.

Set up your dipping stations.  Whisk 2 eggs together and pour onto a plate or low bowl.  Scoop the almond flour onto another plate and mix with herbs of choice.

Dip the eggplant slice by slice into the egg,

then into the almond flour mixture.

Heat a skillet over medium heat and warm 1 tbsp of olive oil.  Then, add the first batch of breaded eggplant and ‘fry’ on each side for 2-3 minutes until browned.

Repeat for the next batch.

Once all of your eggplant is ‘fried’, preheat your oven to 350F.  Then, begin to make up your dish.

Start with a layer of diced tomatoes (or tomato sauce).

Add a layer of eggplant, scoop on some pesto, and add 1/2 of the mozzarella.

Add a little tomato sauce, then repeat the steps adding some pesto and ground pepper to the top.

Bake at 350F for 20 minutes, until the cheese is melted and bubbling, then add a few basil leaves for garnish and broil until slightly browned.  (Make sure you watch it closely while broiling, as it browns fast!)

Once it is out of the oven, let sit for 10 minutes before serving.


We enjoyed our eggplant parm with roasted cauliflower and sugar snap peas.

It took about 60 minutes to make everything, but once in a while, that is definitely worth it!

If you try it out and make any tweaks, let me know.

Garlic Scrape Pesto

  • 5 garlic scrapes
  • large handful fresh basil
  • 1/4 cup toasted almonds
  • 1/4 – 1/2 cup olive oil
  • 1/2 cup parmesan cheese
  • 1/2 tsp salt

Throw everything into a food processor and blend until smooth.

This was so delicious that I wanted to eat it by the spoonful, but instead I spread it onto some bread.

You can use any pesto you want, but I suggest you give this one a try!


4 Responses

  1. oh man, that looks fantastic! yummy. yummy. yummy.
    my csa pickup is today and i’m crossing my fingeys for garlic scapes or basil 😀

  2. WOW….looks fantastic! And what gorgeous flowers…good job hubs!

  3. I feel like you are reading my mind! I was thinking about making eggplant parm, something I never have made before, and here it is a great recipe that I can use! Thanks 😀

  4. we love eggplant parm–would love to try the version with pesto!! great recipe!

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