Parmesan Crusted Delight

I love parmesan crusted chicken, it was one of many dishes I enjoyed partaking in before I became a vegetarian. I was making spaghetti with zucchini and eggplant mixed in the sauce and realized that I did not have enough spaghetti to go around for dinner and lunch the next day. I had some chicken thawed and decided to make parmesan crusted chicken for my husband and hesitantly made parmesan crusted eggplant for myself. I say hesitantly because I do not like eggplant 90% of the time. It is a textural thing for me, it is too soft and mushy, I start to gag on it, for this reason I also don’t enjoy mushrooms or bananas the majority of the time.

Since I have decided to be a vegetarian for this year I have forced myself to try foods I am not particularly fond of, but cooking them in ways I think I may enjoy. So I cut up the zucchini and eggplant in tiny tiny pieces, sauteed them with onions, garlic, salt, and pepper and added it to my spaghetti. I figured since they are in tiny pieces I would be able to handle the soft mushiness of the eggplant and zucchini. With the extra eggplant I drudged it in eggs and parmesan and almond flour mixture to give the eggplant the extra crispness I need in order for it to be palatable for me.

This is what cooking is for me, experimental; taking foods I don’t normally enjoy and cooking them in a variety of ways to see if I like them cooked differently. Because I do this, I find myself eating vegetables that I normally wouldn’t have tried and opening up  to new culinary possibilities. Through this process I have found I enjoy a variety of vegetables I never thought I would: brussle sprouts, asparagus, broccoli, zucchini, bok choy and many others! I hope this inspires you to try new foods, and I hope you enjoy this recipe! Tell me how it tastes and what tweaks you added!

Parmesan Crusted Eggplant/Chicken


2 cups shredded parmesan (fresh is best!)

1 cup almond flour

1.5 teaspoon garlic salt

1 teaspoon roasted garlic powder

3/4 teaspoon ground black pepper

1 tablespoon dried oregano, basil, and garlic powder

2 tablespoon dried parsley

4 eggs

Half an egg plant cut into roughly 1/4 to 1/2 inch thick or 2-3 chicken breast or 4 chicken thighs (boneless, skinless)

About a 1/4 cup oil for frying I used coconut oil

2 pie small pie plates


1.Slice eggplant into desired thickness, I shot for around 1/4 inch.

2.Grate the cheese, if using fresh, into a small pie plate. Add the almond flour and accompanying seasonings. In another small pie plate add the eggs and scramble.

3.Heat a large skillet with your oil to medium heat for eggplants, and just before medium for chicken; then start dipping. If you are also cooking for meat eaters dip/dredge the eggplants first. You are going to want to dredge your choice of substance into the parm/almond flour mixture, then in the eggs, and back into the parm/almond flour mixture and set on a plate.

4.If you are cooking the eggplant you are just going to want to cook each side until golden brown, for me it was about 3 minutes on each side. If you are cooking the chicken you are also going to want to heat your oven to 350 degrees Fahrenheit, and ready a wire rack over a roasting pan/cooking sheet. For the chicken you are going to pan fry it until side reach a golden brown color; mine took about 5-7 minutes each side. Then place on the wire rack over the cookie sheet and pop in the oven for around 10-15 minutes, until chicken reaches 165 degrees Fahrenheit.


1.If you want to make this a meal add over some spaghetti, or pair with other vegetables and mashed potatoes or rice!IMG_20190128_162546871



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