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Home Diet Vegetarian
★★★★★ 5 from 1 Reviews

Eggplant Parmesan

1 hr 10 mins
VG Vegetarian
Avatar by: Lindsay Grimes Freedman
July 15, 2017 (Updated: March 17, 2020)
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Eggplant Parmesan
Love this easy Eggplant Parmesan recipe with a low carb + gluten free breading! Such a delicious weeknight meal that everyone will love!!

One of my favorite vegetarian dishes is eggplant parmesan. I love the cheesiness. I love that it vaguely reminds me of pizza. Let’s face it, I really really love the thick crispy breading.

Eggplant Parmesan

I never went for eggplant parm until my adult life when I actually started to like veggies. But, as I started to eat it more and more, I noticed that some dishes were really really good and some were just really soggy and gross. What was the make or break? What was the determinative factor making it utterly delicious or a one bite wonder?

After a lot of trial and error I found TWO secrets to make any eggplant Parmesan thebomb.com. So let’s make some seriously delicious eggplant parm and I’ll share allll my secrets.

Eggplant Parmesan

First, cut the eggplant into 1/2″ slices. Then, lay the eggplant out on a baking sheet lined with paper towels or a clean dish towel. Salt them and let them sit for 30 – 45 minutes.

This step is KEY!! It makes them softer and makes sure the extra moisture is pulled out of the eggplant and as well as any bitterness.

Whisk the egg in one bowl. I used 1 egg, but if you have a  larger eggplant, you may need to add in another egg when the first one runs out.

Eggplant Parmesan

In a second bowl, whisk together the almond flour, parmesan, garlic powder, dried basil, and dried oregano.

After the eggplant is done sitting, pat dry with paper towels. Line a baking sheet with parchment paper.

Dip each eggplant into the egg, allow excess egg to slide off and then dip into the nutty “breading” mixture. Place onto the baking sheet, its a good place for them to hangout while they cook in the pan.

Heat a skillet over medium high heat with olive oil. Once the oil is hot, place the eggplant into the pan. I put 3 – 4 in the pan at a time, it’ll take a few batches to cook them all. Cook for 2- 3 minutes, then flip. When they’re done cooking, place back on the lined baking sheet.

Eggplant Parmesan

Top each eggplant with some marinara sauce and a slice of mozzarella.

Place the baking pan into the oven and broil on high until the mozzarella is melted, about 2- 5 minutes depending on how hot your oven is.

Finish with fresh basil and eat!!

Want to save this for later? I made this awesome Pinterest-friendly image for youuu 🙂

Eggplant Parmesan

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Recipe
VG Vegetarian

Eggplant Parmesan

Love this easy Eggplant Parmesan recipe with a low carb + gluten free breading! Such a delicious weeknight meal that everyone will love!!

AvatarRecipe by:Lindsay Grimes Freedman
★★★★★ 5 from 1 reviews
Prep: 1 hourCook: 10 minsTotal: 1 hour 10 mins
Print recipe Rate recipe Pin Save recipe
Servings: 4 1x

Ingredients

  • 1 eggplant
  • 1 egg
  • 1 cup blanched almond flour
  • 1/4 cup grated Parmesan
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon oregano
  • 1/2 cup marinara sauce
  • 1 ball fresh mozzarella
  • handful basil

Instructions

  1. Preheat oven to 425F.
  2. Cut the eggplant into 1/2″ slices.
  3. Lay the eggplant out on a baking sheet lined with paper towels or a clean dish towel.
  4. Salt them and let them sit for 30 – 45 minutes.
  5. This step is KEY!! It makes them softer and makes sure the extra moisture is pulled out of the eggplant and as well as any bitterness.
  6. Whisk the egg in one bowl. I used 1 egg, but if you have a larger eggplant, you may need to add in another egg when the first one runs out.
  7. In a second bowl, whisk together the almond flour, parmesan, garlic powder, dried basil, and dried oregano.
  8. After the eggplant is done sitting, pat dry with paper towels.
  9. Line a baking sheet with parchment paper.
  10. Dip each eggplant into the egg, allow excess egg to slide off and then dip into the nutty “breading” mixture.
  11. Place onto the baking sheet, its a good place for them to hangout while they cook.
  12. Heat a pan over medium high heat with olive oil.
  13. Once the oil is hot, place the eggplant into the pan. I put 3 – 4 in the pan at a time, it’ll take a few batches to cook them all.
  14. Cook for 2- 3 minutes each side.
  15. When they’re done cooking, place back on the lined baking sheet.
  16. Top each eggplant with some marinara sauce and a slice of mozzarella.
  17. Place the baking pan into the oven and broil on high until the mozzarella is melted, about 2- 5 minutes depending on how hot your oven is.
  18. Finish with fresh basil and eat!!
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15 no bake desserts

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  1. AvatarMaggie says

    Posted on 5/13/20 at 4:10 am

    So I’ve actually made this and the GF baked Eggplant Parmesan, and I prefer this only because this was easier as a dinner for two and really easy tasty as leftovers. They have much the same process but I almost think of this as the “lightened up version” and the other as more of a “comfort version” – really love both!!! 

    ★★★★★

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 8/6/20 at 4:46 pm

      Totally!! I love how simple and light this one is too 🙂 I’m glad you enjoyed it!! xo

      Reply

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Lindsay

Hi Friend!

I'm Lindsay I love sharing simple, better-for-you recipes. When I'm not in the kitchen, you can find me at the beach watching my kids boogie board and soaking in that warm Cali sun (with sunscreen, of course).

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GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free NF Nut-Free P Paleo Browse All

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