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Baked Eggplant Parmesan
4.7 from 477 votes

Baked Eggplant Parmesan

Baked Eggplant Parmesan features sliced eggplant coated with a mixture of almond flour, Parmesan cheese, and Italian seasoning, then baked until tender and crisp. Topped with marinara sauce, shredded mozzarella, and fresh basil, this recipe offers a layered, hearty vegetarian dish with a crunchy crust, melty cheese, and flavorful tomato sauce. It provides a gluten-free alternative using almond flour and is baked rather than fried for a lighter finish.

Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings: 8
Calories: 274 kcal
Course: Lunch
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. In another shallow bowl, whisk eggs with 2 Tablespoons water and sprinkle on a little salt and pepper. 
  3. 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!
  4. Spray tops lightly with cooking spray.
  5. Bake until soft inside, and golden and crisp on the outside, about 30 minutes, flipping around the 15 minute mark.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 274

% 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.