Name: Baked Eggplant Parmesan
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 6 Servings
Cuisine: American
Ingredients: 1 cup almond flour; 1 cup Parmesan cheese; 2 teaspoons Italian seasoning; 0.5 tsp fine sea salt; black pepper; 2 eggs; 2 tablespoons water; 2 eggplants; 24 ounces marinara sauce; 2 cups mozzarella cheese; 0.333 cup fresh basil; Crusty bread

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Baked Eggplant Parmesan

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Ingredients

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Instructions

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Instructions

Preheat the oven to 425°F. Line two rimmed baking sheets with parchment paper and coat the parchment with nonstick cooking spray.

In a shallow bowl, whisk together the almond flour, ½ cup of the Parmesan, the Italian seasoning, the salt, and a sprinkle of pepper.

In another shallow bowl, whisk together the eggs and water and sprinkle with salt and pepper.

Dip each eggplant slice into the egg wash, then sprinkle the almond flour/Parmesan mixture over both sides. Place on the prepared baking sheets. Spray the tops lightly with cooking spray.

Roast for 15 minutes, flip the eggplant slices, and continue roasting for another 15 minutes or so, until soft inside and golden and crisp on the outside.

Spread 1 cup of the marinara in a 9 x 13-inch baking dish and spread evenly. Add a layer of baked eggplant slices. Top with another 1 cup sauce. Sprinkle with 1 cup of the mozzarella, ¼ cup of the remaining Parmesan, and about half of the basil. Add another layer of baked eggplant slices and top with the remaining 1 cup sauce. Sprinkle with the remaining 1 cup mozzarella cheese, remaining ¼ cup Parmesan, and remaining basil.

Bake until the top is bubbly and golden, 15 to 20 minutes. Cut into 6 pieces and ENJOY!

Notes

It’s important to roast the eggplant before it is assembled with the sauce and cheese. This will not only add flavor, but it will also keep the casserole from becoming soggy.

If you have the time, we recommend grating your cheese for this recipe. Pre-shredded cheese that is sold in a bag contains stabilizers and anti-caking agents and doesn’t melt as well.

Leftovers will keep in an airtight container in the refrigerator for 3-4 days, however the eggplant will lose some of its crispiness as it sits. Rewarm in the microwave or in a 350°F oven for 5-10 minutes.

We do not recommend freezing this dish. As it thaws, the high water content in the veggie will result in it becoming a bit mushy and soggy.

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Tips & Tricks (5)

Salt Your Eggplant Early 🍆
Slice eggplants and salt them generously 30 minutes before cooking to draw out moisture and bitterness, then pat dry for a firmer texture and better browning.
Toast Your Almond Flour Coating 🌰
Lightly toast the almond flour mixture in a dry pan before breading to enhance its nutty flavor and create superior crispness compared to raw flour.
Use Crispy Bread for Structure 🥖
Mix crusty bread crumbs into your almond flour coating for added texture and structural support that prevents the eggplant from becoming soggy during baking.
Reserve Sauce for Final Layer 🍅
Save some marinara sauce for the final layer on top rather than distributing it all throughout, ensuring a caramelized, flavorful top layer that won't dry out.
Fresh Basil at the End 🌿
Add torn fresh basil only in the last 2 minutes of baking or immediately after removing from the oven to preserve its delicate aroma and vibrant color.