Basil Eggplant Patties in Parmesan Tomato Sauce
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- Baking sheet
- Food processor
- Mixing bowls
- Medium saucepan
- Chef's knife
INGREDIENTS
- 3 medium eggplants, cut into 1-inch/2.5 cm cubes
- 4 tablespoons olive oil, plus more for drizzling
- Pinch of salt
- 1 garlic clove, minced
- 1 ½ cups almond flour
- 1 cup Parmesan cheese, finely grated
- 1 cup parsley, finely chopped
- 2 large eggs
- ½ teaspoon fine sea salt
Sauce:
- 2 ¾ cups/700 grams tomato purée
- ¼ cup olive oil
- 1 cup water
- 1 cup fresh basil leaves, finely chopped
- 3 garlic cloves, finely chopped
- ¾ teaspoon fine sea salt
- Pinch of ground black pepper
To serve:
- 1 cup fresh basil, chopped
- 1 cup Parmesan cheese, finely grated
- Olive oil, for drizzling
INSTRUCTIONS
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Spread the cubed eggplant in a single layer and toss with 4 tablespoons/60 milliliters olive oil and a pinch of salt. Roast for 25 to 30 minutes, stirring once halfway, until the eggplant is tender and lightly caramelized. Allow to cool for 5 to 10 minutes.
- Transfer the roasted eggplant to a food processor and pulse a few times until chopped but not fully puréed—you want some texture. Add the garlic, almond flour, Parmesan, parsley, eggs, and salt. Pulse just until combined. The mixture should be soft but hold its shape when pressed.
- Scrape the mixture into a bowl, cover, and refrigerate for 30 minutes to firm up.
- Line a second baking sheet with parchment. Using damp hands or a small ice cream scoop, form the mixture into golf ball-sized patties (about 1 ½ inches/4 cm wide). Place them on the prepared sheet, leaving a little space between each. Drizzle the tops lightly with olive oil.
- Bake the patties at 400°F (200°C) for 30 minutes, flipping gently halfway through, until golden brown on both sides and set in the center.
- Meanwhile, make the sauce. In a medium saucepan, combine the tomato passata, olive oil, water, basil, garlic, salt, and black pepper. Bring to a gentle simmer over medium heat. Reduce heat to low and cook uncovered for 30 minutes, stirring occasionally, until slightly thickened and fragrant.
- Once the patties are done, gently add them to the sauce. Let them simmer for 5 to 10 minutes so they can soak up the flavor, spooning sauce over them to coat.
- To serve, divide the patties and sauce among plates or serve family-style. Sprinkle with the remaining basil and Parmesan, and drizzle with a little more olive oil if desired.
FAQ
How can I make basil eggplant patties without eggs?
Use a plant-based binder like ground flaxseed or chia seeds mixed with water (1 tablespoon seed to 2.5 tablespoons water per egg). Let the mixture thicken for about 10 minutes before adding to the patty mix. Alternatively, mashed white beans, silken tofu, or even a few tablespoons of plain cashew yogurt can help hold everything together. Since the patties already include almond flour and Parmesan, reducing moisture during mixing and chilling them before shaping is also key to achieving structure in egg-free basil eggplant patties.
What can I use instead of almond flour in basil eggplant patties?
You can use oat flour or finely ground rolled oats at a 1:1 ratio. Chickpea flour (besan) also works well and adds extra protein, though it has a slightly earthier flavor. Avoid coconut flour unless used in very small amounts—it absorbs a lot of moisture and can make the patties dry or crumbly. If you’re not avoiding gluten, plain breadcrumbs or whole wheat flour can also be substituted to help bind the mixture while maintaining structure and a golden crust during baking.
Are these basil eggplant patties gluten-free?
Yes, these basil eggplant patties are already naturally gluten-free if made as written using almond flour. However, always check the labels of your grated Parmesan and tomato passata to make sure they contain no added gluten-containing fillers. If you substitute almond flour with another flour, ensure it is a gluten-free variety with good binding properties, like oat flour or a gluten-free blend. Avoid coconut flour unless paired with extra moisture, as it tends to dry out mixtures. Chilling the mixture before forming patties helps maintain their shape during baking.
What is the best substitute for Parmesan in this recipe?
Consider using a finely grated aged cheese like Pecorino Romano or Grana Padano. For a dairy-free option, use a homemade or store-bought cashew-based cheese, or blend soaked cashews with nutritional yeast, lemon juice, garlic powder, and a pinch of salt to mimic the umami and creaminess. Choose a substitute with a dry, crumbly texture to avoid adding extra moisture to the mixture. Vegan Parmesan-style products made from nuts or seeds also work well if grated finely.
Can I pan-fry the basil eggplant patties?
Yes, the patties can be pan-fried, though the texture will be slightly different. Use a nonstick skillet or well-seasoned cast-iron pan over medium heat and add a thin layer of olive oil. Cook the patties for about 3 to 4 minutes per side until golden and firm. Avoid overcrowding the pan and flip carefully to keep them intact. Note that pan-frying produces a richer, more browned crust, but may be less uniform compared to baking.
How should I store and reheat leftover basil eggplant patties?
Leftover basil eggplant patties should be cooled completely, then stored in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a 350°F (175°C) oven for 10 to 15 minutes, or until warmed through. You can also reheat them in a skillet over low heat with a drizzle of olive oil, flipping occasionally. Avoid microwaving, as it may cause the patties to become soft or rubbery. If already mixed with sauce, reheat gently in the sauce over the stove until hot throughout.
Can I freeze basil eggplant patties before cooking them?
Sure! After forming the patties, place them in a single layer on a parchment-lined tray and freeze until solid. Then transfer to a sealed freezer bag or container with parchment between layers. They can be baked directly from frozen at 400°F (200°C), adding an extra 5 to 10 minutes of cooking time. Freezing before baking helps preserve texture and shape. Avoid freezing the sauce with them; instead, prepare it fresh or freeze it separately in a container.
What other sauces work well with basil eggplant patties?
Basil eggplant patties pair well with other sauces like roasted red pepper purée, garlicky yogurt tahini sauce, or a basil pesto with lemon. A spicy arrabbiata or romesco sauce adds depth, while a citrus-herb vinaigrette gives a lighter touch. For a Mediterranean-style plate, try topping the patties with tzatziki or whipped feta. Any sauce that complements eggplant and basil flavors without overwhelming them will work well, especially those with a balance of acidity and richness.
