Baked Eggplant Parmesan

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!

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.