Baked Eggplant Parmesan
User Reviews
4.7
Baked Eggplant Parmesan
Description
The Baked Eggplant Parmesan uses ½-inch eggplant slices coated by sprinkling (not dipping) an almond flour, Parmesan, Italian seasoning, salt, and pepper mixture over egg-washed slices. This coating method prevents clumping and keeps a crisp crust during baking. Eggplant rounds bake on sprayed parchment until golden and tender, flipped once to brown evenly.
Once baked, the eggplant slices are layered with marinara sauce, shredded mozzarella, and thinly sliced basil to build a classic Parmesan casserole with a balance of textures: crispy, soft, and gooey. The almond flour provides a nutty flavor and a gluten-free crust alternative to breadcrumbs.
This dish serves as a satisfying vegetarian main course or side, pairing well with salads or pasta. The approach allows for a dairy-free variation by substituting dairy-free cheese and nut allergies are accommodated by using breadcrumbs instead of almond flour as noted.
This recipe is adapted from Eating Well Magazine and includes tips for preventing the coating from becoming soggy by sprinkling instead of dredging and offers ingredient substitutions for dietary needs.
Ingredients
- 1 eggplant sliced into 1/2" thick rounds, large or 2 small/medium
- 2 egg large
- 1 cup almond flour
- 1 cup Parmesan Cheese divided, freshly grated
- 2 teaspoons Italian seasoning
- ½ teaspoon salt sea salt
- black pepper ground
- 1 ounce jar marinara sauce (about 3 cups)
- 2 cups mozzarella cheese shredded
- ⅓ cups basil thinly sliced
Instructions
- Preheat oven to 425°F. Line two large baking sheets with parchment paper and coat with cooking spray. In a shallow bowl, whisk together almond flour, ½ cup Parmesan, Italian seasoning and ½ teaspoon sea salt.
- In another shallow bowl, whisk eggs with 2 Tablespoons water and sprinkle on a little salt and pepper.
- Dip an eggplant slice into the egg wash and let any excess drip off. Then sprinkle the almond flour parmesan mixture over each side of the eggplant slice. Place on prepared baking sheet. Repeat to coat all eggplant slices. NOTE: Be sure to sprinkle the mixture on rather than dredging the wet eggplant slices into the almond flour mixture. This keeps the dry mixture from getting too wet, which results in a clumpy mixture that won't stick to the eggplant!
- Spray tops lightly with cooking spray.
- Bake until soft inside, and golden and crisp on the outside, about 30 minutes, flipping around the 15 minute mark.
- In a large baking dish (I used 9x11), add 1 cup of marinara and spread evenly. Add an even layer of baked eggplant slices. If needed, you can cut some of the slices in half to fill the baking dish. Add another 1 cup of sauce and spread evenly over eggplant slices. Sprinkle with 1 cup mozzarella, ¼ cup of the remaining Parmesan and 1/4 cup fresh basil. Top with another layer of baked eggplant slices and spread on 1 cup of sauce. Top with 1 cup of mozzarella cheese, ¼ cup parmesan and remaining fresh basil.
- Bake, uncovered, until top is bubbly and golden, about 15 to 20 minutes.
Notes
- Sprinkle almond flour mixture over eggplant slices instead of dredging to keep coating crisp and adherent.
- Substitute 1 cup breadcrumbs for almond flour to accommodate nut allergies.
- Use dairy-free cheese to make a dairy-free version of this dish.
- Inspired by Eating Well Magazine, this baked method avoids deep frying but still yields a crisp texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Serving | 1/8 of recipe | |
| Calories | 274kcal | 14% |
| Carbohydrates | 15g | 5% |
| Protein | 19g | 38% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 62mg | 21% |
| Sodium | 300mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
