I’m always looking for some lightened up easy dinners to make our weeknights run smoothly. It’s easier said than done. My favorite part of eggplant parm is yes the stretchy melty cheese and sweet marinara, but I mostly the crispy breading on the outside of the eggplant.
It’s comfort food at its finest. It’s hearty and filling and something the whole family can get behind.
In this Gluten Free Baked Eggplant Parmesan recipe we’re dunking the eggplant rounds in an almond flour parmesan mixture that add the most deliciously crisp breading to the outside of the eggplant.
The key to eating eggplant, in my opinion, is to slice it pretty thin. Not crazy thin, but you want about 1/4 inch slices. But chunky eggplants aren’t for everyone, and I think biting into a thin, crispy slice is way more appetizing for most people.
If you love eggplant parm, you have to check out these little guys! They’re little eggplant parmesan tostadas and super fun. You can also check out these mediterranean eggplant tostadas which make for a fun appetizer. Or, this red pepper and eggplant baba ganoush is also a really delicious eggplant recipe!
So let’s make this Gluten Free Baked Eggplant Parmesan! Whisk together the almond flour, 1/3 cup of the Parmesan, Italian seasoning, and salt in a medium sized bowl. In a separate medium sized bowl, whisk the eggs with the water.
Dip the eggplant rounds into the egg wash and then into the almond flour mixture. Lay them on a baking sheet making sure each eggplant has enough room so that they’re not overlapping. You may need to use two baking sheets.
Bake the eggplant rounds for about 20 minutes, flipping halfway, or until they’re golden brown. Grate half of the mozzarella cheese and tear apart the remainder into chunks.
To make the Parmesan bake, spread about 1/4 of the marinara on the bottom of a baking dish. Lay down a layer of the eggplant rounds. Pour on another layer of the marinara and top with 1/2 of the grated mozzarella. Repeat again until you run out of eggplant rounds and top with the torn mozzarella pieces. Sprinkle on the remaining Parmesan.
Bake for about 25 minutes, or until the cheese is melting and bubbly. Serve!
Recipe
Gluten Free Baked Eggplant Parmesan
If you need an easy meat free weeknight meal, Gluten Free Baked Eggplant Parmesan is the perfect recipe! It’s a super quick 15 minute prep and so tasty!
Ingredients
- 1 and 1/2 cups almond flour
- 1/3 cup + 1 Tbsp. grated Parmesan cheese, divided
- 2 tsp. Italian seasoning
- 1 tsp. salt
- 2 eggs, beaten
- 1 Tbsp. water
- 1 large eggplant, sliced in 1/4 inch rounds
- 24 oz. marinara or pasta sauce of choice
- 16 oz. fresh mozzarella
Instructions
- Preheat oven t o 350F.
- Whisk together the almond flour, 1/3 cup of the Parmesan, Italian seasoning, and salt in a medium sized bowl.
- In a separate medium sized bowl, whisk the eggs with the water.
- Dip the eggplant rounds into the egg wash and then into the almond flour mixture.
- Lay them on a baking sheet making sure each eggplant has enough room so that they’re not overlapping. You may need to use two baking sheets.
- Bake the eggplant rounds for about 20 minutes, flipping halfway, or until they’re golden brown.
- Grate half of the mozzarella cheese and tear apart the remainder into chunks.
- To make the Parmesan bake, spread about 1/4 of the marinara on the bottom of a baking dish. Lay down a layer of the eggplant rounds. Pour on another layer of the marinara and top with 1/2 of the grated mozzarella. Repeat again until you run out of eggplant rounds and top with the torn mozzarella pieces. Sprinkle on the remaining Parmesan.
- Bake for about 25 minutes, or until the cheese is melting and bubbly. Serve!
Enjoy!! xo
BIG thank you to my friend Allie from Miss Allie’s Kitchen for creating this delicious recipe and taking these gorgeous images for us!! I love her work and couldn’t be more excited she’s creating some tasty dishes to share here too!
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