Walnut Eggplant Parmesan


1/2 cup (125 mL) Italian breadcrumbs
1/2 cup (125 mL) parmesan, grated
3/4 cup (175 mL) California walnut crumbs
salt and pepper
2 eggs, lightly beaten
1/2 cup (125 mL) all purpose flour
1 large eggplant
4 oz (125 g) fresh mozzarella


2 cups (500 mL) passata
2 roma tomatoes, diced
Handful basil leaves, chiffonade
1 garlic clove, minced
2 tbsp (30 mL) olive oil


basil, fresh


Preheat oven to 400°F (200°C).

Combine breadcrumbs, parmesan, and walnuts in a medium bowl and season with salt and pepper.

Place egg in another bowl and season with salt and pepper. Repeat for flour.

Slice the eggplant crosswise into 8 to 10, 1/2-inch (1 cm) thick rounds. Dip each slice into the flour, followed by the egg and lastly into the walnuts mixture. Press firmly to achieve an even breading.

Lay eggplant slices onto a parchment lined baking sheet and bake in the centre oven rack for 15 minutes.


In a medium sized saucepan, add passata, roma tomatoes, basil leaves, garlic clove and olive oil and gently simmer over low heat.

Spoon desired amount of sauce over each eggplant slice and top with fresh mozzarella.

Place the eggplant back in the oven for approximately 5 to 7 minutes until the mozzarella has melted.

Garnish with fresh basil.

Makes 4 to 5 servings.

PER SERVING (1/4 recipe): about 490 cal, 19 g pro, 31 g fat (7 g sat. fat), 35 g carb, 8 g fibre, 25 mg chol, 783 mg sodium. %RDI: 27% calcium, 18% iron, 8% vit A, 17% vit C.

Recipe courtesy of the California Walnut Commission. For more recipe ideas and information about the health benefits of walnuts, visit www.walnutinfo.com.

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