Try serving this with my Rosemary Balsamic Baked Chicken for a more well-rounded meal. By baking them separately on a rack and then adding some tomato sauce and cheese to melt, you get that classic crispiness to the coating and still ensure that bubbly golden brown savory parmesan. It is a bit different in presentation than its counterpart, but I found that stacking the eggplant and cooking it in a dish doesn’t quite crisp the almond flour as it should. I’m thrilled to say this version is just as crispy, cheesy, and all-around delicious as the original.
After searching for a recipe that was compliant, and coming up empty-handed, I decided to make one myself. Eggplant Parmesan is an Italian classic and something I had missed having since starting SCD.