Gluten-free eggplant parmesan with almond-herb crust

Tomato and fried crust need acid and a little bitterness. A flabby red disappears.

Chianti Classico or Barbera; a short negroni; sparkling blood orange with rosemary if skipping alcohol.

Keeps about 3 days. Come back uncovered at 375°F. The microwave undoes the crust.

• Globe eggplant2.5 lb
• Almond flour1.5 cups
• Parmesan1 cup
• Low-moisture mozzarella10.2 oz
• Gluten-free marinara2.5 cups
• Eggs3 ea
• Dried oregano0.5 tbsp
• Fresh basil0.25 cups
• Garlic powder0.5 tbsp

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

55 minutes in the oven, whatever fraction of the tray is filled. A half-full tray browns faster, so look at it sooner rather than trusting the clock.

1. Read the whole method before you shop. This is a planning recipe for gluten-free eggplant parmesan with almond-herb crust, not a certified kitchen test.
2. Amounts below are one batch: 6 portions. Build a plan and this card scales itself to it.
3. This dish can be completed up to 1 day ahead. Cold storage is the real limit — do not make it ahead if the fridge is already tight.
4. Oven occupancy is 55 minutes per tray. Do not start this tray if the day-of oven window is already full.
5. Season, tray up, roast, rest. Hold only as long as the fixture hold time.
6. Holds about 25 minutes once finished. After that, quality drops — do not invent extra time.
7. Drink pairing: Chianti Classico or Barbera; a short negroni; sparkling blood orange with rosemary if skipping alcohol.
8. Leftover route: Keeps about 3 days. Come back uncovered at 375°F. The microwave undoes the crust.
9. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.