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


  • 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


  1. Preheat oven t o 350F.
  2. Whisk together the almond flour, 1/3 cup of the Parmesan, Italian seasoning, and salt in a medium sized bowl.
  3. In a separate medium sized bowl, whisk the eggs with the water.
  4. Dip the eggplant rounds into the egg wash and then into the almond flour mixture.
  5. 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.
  6. Bake the eggplant rounds for about 20 minutes, flipping halfway, or until they’re golden brown.
  7. Grate half of the mozzarella cheese and tear apart the remainder into chunks.
  8. 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.
  9. Bake for about 25 minutes, or until the cheese is melting and bubbly. Serve!
© The Toasted Pine Nut