Baked Eggplant Parmesan
This baked eggplant parmesan is a healthy, gluten-free twist on a classic dish. It's layered with crispy almond flour-coated eggplant, savory marinara, gooey mozzarella, and nutty Parmesan.
Ingredients
- 1 large eggplant or 2 small/medium eggplants, sliced into 1/2" thick rounds
- 2 large eggs
- 1 cup almond flour *
- 1 cup freshly grated Parmesan divided*
- 2 teaspoons Italian seasoning
- 1/2 teaspoon sea salt
- Ground black pepper
- 1 24-ounce jar marinara sauce about 3 cups
- 2 cups shredded mozzarella *
- 1/3 cup thinly sliced basil
Instructions
- Preheat your oven to 425°F. Line two large baking sheets with parchment paper and coat with cooking spray.
- In a shallow bowl, whisk together almond flour, 1/2 cup Parmesan, Italian seasoning, and sea salt.
- In another shallow bowl, whisk the eggs with 2 tablespoons of water, then season with a pinch of salt and black pepper.
- Dip each eggplant slice into the egg wash, allowing excess to drip off, then sprinkle the flour mixture evenly over both sides. Place coated slices on the prepared baking sheets.
- Lightly spray the tops of the eggplant slices with cooking spray. Bake for 30 minutes, flipping slices halfway through, until golden and crisp.
- Spread 1 cup of marinara sauce evenly across the bottom of a 9x11-inch baking dish.
- Add a layer of baked eggplant slices, trimming as needed to fit. Follow with 1 cup of marinara, 1 cup of mozzarella, 1/4 cup Parmesan, and 1/4 cup basil.
- Repeat the layers, finishing with a final layer of eggplant, marinara, mozzarella, Parmesan, and basil.
- Bake uncovered for 15-20 minutes, until cheese is bubbly and golden. Enjoy warm!