Dairy-free and Gluten-free Eggplant Parmesan Made with Pecans!
Eggplant Parmesan Made with Pecans
By Chef Katie Mae
Makes twelve 3x3-inch pieces | Ready in 40 minutes | Stores 5 days in fridge
INGREDIENTS
- 2 Yukon Gold potatoes, ¼-inch slices
- 1 eggplant, ¼-inch slices
- 1 small yellow onion, chopped
- 14 oz fire-roasted tomatoes, no salt added
- 1 cup tomato sauce, no salt added
- 1 tablespoon dried marjoram
- 1 tablespoon dried oregano
- ½ tablespoon garlic granules
- ¾ cup pecans, ground (or chopped for more crunch)
- 1 Roma tomato, sliced
- fresh parsley for garnish
DIRECTIONS
- Preheat broiler. Line 2 baking sheets with parchment paper.
- Place the eggplant slices in a single layer on 1 baking sheet and the potato slices in a single layer on the other sheet. Layer the onions over the sliced vegetables, filling in any open space on the sheets. Broil the veggies for 5 minutes, flip, and broil for 4 to 5 more minutes, taking care that potatoes don’t get too browned.
- Meanwhile, add the fire-roasted tomatoes and tomato sauce to a bowl. Add marjoram, oregano, and garlic and stir well.
- Preheat oven to 425°F. In a 9x13 inch casserole dish, spread ½ cup of the tomato mix across the bottom. Then layer the eggplant and potato slices so that they alternate. Pour the remaining sauce over the veggies, and sprinkle the pecans over the sauce. Finish by laying tomato slices on top.
- Bake for 20 minutes. Garnish with fresh parsley and serve.
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