This Crispy Eggplant and Tomato Rice Bowl with basmati rice is an upgraded version of classic Eggplant Parmesan that’s sure to inspire your tastebuds!
This hearty and satisfying, meat-free dish makes a great weeknight dinner. Loaded with delicious flavors and textures, it’s hard to beat!
Prepare rice according to package directions. Preheat oven to 425˚F. Line a large baking sheet with parchment paper.
Toss rice with tomato sauce in a medium bowl; keep warm.
Place flour in a shallow dish. Place eggs in a separate shallow dish. Combine ground almonds with Parmesan in another shallow dish.
Dredge eggplant slices in flour and shake off excess. Dip into eggs, letting excess drip off, then dredge in almond mixture until well coated. Repeat with remaining eggplant slices and arrange in a single layer on prepared baking sheet.
Arrange rapini in a single layer on a separate baking sheet; drizzle eggplant and rapini with olive oil. Season with salt. Bake, turning once, for 18 to 20 minutes, until eggplant is tender and rapini is lightly charred.
Divide rice evenly among 4 plates. Top with roasted eggplant and rapini. Sprinkle basil over top.
To make this dish more indulgent, top each serving with fresh mozzarella or burrata cheese.