Nickel Allergy Friendly Eggplant Parmesan

Total time1 hr 55 min

Prep time30 min

Cook time55 min

Nickel Allergy Friendly Eggplant Parmesan

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Ingredients

6 servings

For the eggplant

2 large eggplants (about 2 ½ lb total), sliced into ¼-inch rounds
1 ½ tsp kosher salt, plus more for seasoning

For the breading

1 cup all-purpose flour
Gold Medal Flour All-Purpose Unbleached - 5 Lb Gold Medal Enriched Bleached Presifted All Purpose Flour - 10 Lb Food Club All Purpose Flour 5 Lb Tenda Bake All Purpose Flour 2 lb Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 32 oz
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3 large eggs
2 cups plain breadcrumbs
½ cup grated parmesan cheese
1 tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
½ tsp garlic powder
½ tsp black pepper

For frying

½ cup olive oil, for frying (plus more as needed)

For the assembly

3 cups marinara sauce
1 lb fresh mozzarella, thinly sliced
¾ cup grated parmesan cheese

For serving

¼ cup fresh basil leaves, torn (optional)
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.

Instructions

1
Arrange the eggplant slices in a single layer in a large colander set over the sink or a rimmed baking sheet. Sprinkle both sides evenly with 1 1/2 tsp kosher salt and let stand for 30 minutes, until the slices have released visible moisture. Pat thoroughly dry with paper towels.
2
Set up a breading station with three shallow bowls: flour in the first, eggs beaten until smooth in the second, and breadcrumbs mixed with 1/2 cup grated Parmesan, oregano, garlic powder, and black pepper in the third. Working one slice at a time, dredge each eggplant round in flour and shake off the excess, dip in the egg until fully coated, then press firmly into the breadcrumb mixture on both sides.

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