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!
Prep: 15 minCook: 45 minTotal: 60 min
Servings: serves 4- 6 1x
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!