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!!

Prep: 1 hourCook: 10 minsTotal: 1 hour 10 mins
Servings: 4 1x


  • 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


  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!!
© The Toasted Pine Nut