Baked Eggplant Parmesan

Make a healthy baked eggplant parmesan with crispy almond flour-coated eggplant slices that are baked — no frying or bread crumbs needed!

Isaac loves eggplant parmesan. His love inspired me to create a healthier homemade version that isn’t fried or loaded down with oil. I decided take things a step further and make this dish grain-free and gluten-free as well by using almond flour instead of bread crumbs. If you have a nut allergy or don’t have almond flour on hand, don’t fret! I tested this recipe with almond flour and bread crumbs and both versions turned out perfectly so you can use whichever you prefer!

A baking dish with eggplant parmesan and cut into pieces.

Obviously we love the final result, but I also have to mention how tasty the baked eggplant is on it’s own! It’s almond flour parmesan coating makes it crispy and so tasty. It would honestly be an awesome appetizer on it’s own, served with a side of tomato sauce for dipping.

Cheesy baked eggplant parmesan in a casserole dish.

Ingredients in Healthy Eggplant Parmesan

Before making eggplant parmesan myself at home I thought it was much harder and required more ingredients than it actually does. Turns out, the process is pretty simple and you need less than 10 ingredients to whip it up. Here’s what you need for this healthier baked version:

  • eggplants
  • eggs
  • almond flour – if you don’t want to use almond flour you can also use bread crumbs
  • cheese – we’re using two different types of cheese, parmesan and mozzarella
  • seasonings – Italian seasoning, salt and pepper
  • marinara sauce – you can certainly make your own, but I used jarred sauce for mine
  • fresh basil – don’t skip the fresh basil. It takes this eggplant parm to another level

Casserole dish of eggplant parmesan topped with cheese and basil before being baked.

How to Make Baked Eggplant Parmesan

Like I mentioned before, the process of making eggplant parm is way easier than I thought! And to keep things really easy, healthier and less messy, we’re baking the eggplant instead of frying it.

First things first, preheat your oven. Line two large baking sheets with parchment paper and coat with cooking spray. Next, prep an assembly line for the baked eggplant. In a shallow bowl, whisk together the almond flour, parmesan, Italian seasoning and sea salt. In another shallow bowl whisk the eggs with water, salt and pepper.

Slices of eggplant coated with almond flour and baked until crispy on a baking sheet.

Dip the eggplant slices into the egg wash and let the excess liquid drip away. Then sprinkle a little of the almond flour parmesan mixture on each side. I highly recommend sprinkling it rather than dredging the wet eggplant slices into the almond flour mixture. This keeps the dry mixture from getting too wet, which results in a clumpy mixture that won’t stick to the eggplant!

Place the coated eggplant slices onto the baking sheet and spray tops lightly with cooking spray (which helps with browning!). Bake until the eggplant slices are soft on the inside and golden and crispy on the outside, about 30 minutes, flipping around the 15 minute mark.

Eggplant parmesan on a plate with slices of bread.

When the eggplant slices are done baking, it’s time to layer! Spread 1 cup of marinara sauce to the bottom of a large baking dish. Add an even layer of baked eggplant slices. Add another 1 cup of sauce. Top with mozzarella cheese, parmesan cheese and fresh basil. Top with another layer of baked eggplant slices and another cup of sauce. The final layer will be the mozzarella and parmesan cheese and the rest of the fresh basil. Phew! So many delicious layers. Bake the eggplant parmesan dish uncovered until the top is bubbly and golden.

That’s it! Remove the eggplant parmesan from the oven, cut, serve and enjoy.

Spatula lifting a slice of eggplant parmesan from a casserole dish.

Want to Make This Dairy-Free?

If you don’t eat dairy I recommend finding a dairy-free shredded mozzarella. There are quite a few brands on the market now, including Daiya Foods. And for the parmesan, you can try my vegan parmesan made with hemp seeds.

Like This Recipe? Here Are More Casserole Recipes You Might Enjoy!

If you try this baked eggplant parmesan recipe, please be sure to leave a comment and star rating below letting me know how they turned out! Your feedback is super helpful for the EBF team and other EBF readers.

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A baking dish with eggplant parmesan and cut into pieces.

Baked Eggplant Parmesan


  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8

Description

Make a healthy baked eggplant parmesan with crispy almond flour-coated eggplant slices that are baked — no frying or bread crumbs needed!


Ingredients

  • 2 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
  • Freshly ground black pepper
  • Cooking spray
  • 1 24 oz jar (3 cups) marinara sauce 
  • 2 cups shredded mozzarella*
  • 1/3 cups thinly sliced basil

Instructions

  1. Preheat 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 ½ teaspoon sea salt. Season with salt and pepper. 
  2. In another shallow bowl, whisk eggs with 2 Tablespoons water and season with salt and pepper. 
  3. Dip an eggplant slice into the egg wash, then sprinkle the almond flour parmesan mixture over each side of the eggplant slice. Place on baking sheet. Repeat to coat all eggplant slices. Spray tops lightly with cooking spray.
  4. Bake until soft inside, and golden and crisp on the outside, about 30 minutes, flipping around the 15 minute mark.
  5. In a large baking dish, add 1 cup of marinara and spread evenly. Add an even layer of baked eggplant slices. Add another 1 cup of sauce. Sprinkle with 1 cup mozzarella, ¼ cup of the remaining Parmesan and 1/4 cup fresh basil. Top with another layer of baked eggplant slices and spread on 1 cup of sauce. Top with 1 cup of mozzarella cheese, ¼ cup parmesan and remaining fresh basil.
  6. Bake, uncovered, until top is bubbly and golden, about 15 to 20 minutes.

Notes

  • If you have a nut allergy, feel free to use 1 cup  of bread crumbs instead of the almond flour.
  • If you want to keep this dairy-free, use dairy-free cheese options.
  • Inspired by Eating Well Magazine.
  • Category: Lunch/Dinner
  • Method: Bake
  • Cuisine: Italian

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 274
  • Sugar: 5g
  • Sodium: 300mg
  • Fat: 17g
  • Saturated Fat: 4g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 6g
  • Protein: 19g
  • Cholesterol: 62mg

Keywords: baked eggplant parmesan

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    77 comments
  1. This was amazing. Of course I didn’t have everything that the recipe called for, but my substitutions were fine. I didn’t have Italian seasoning so I did some fresh parsley and oregano plus some dried basil in the dry coating. I used half panko and half regular flour. I used Mezzeta jarred sauce. I thought the eggplant was the right amount of crispy yet soft inside. I also used a large mozz ball instead of shredded. Thanks for this recipe!

  2. THIS WAS AMAZING! I took the advice from another recipe by salting the eggplant to draw out its water.This helped to make the eggplant firm and crunchy even with loads of sauce and cheese.I made a simple dump sauce of crushed tomatoes, tomatoe sauce, tomato paste, wine and spices.Adding the sauce along with this simple, but very yummy recipe, I now have a dish for the entire family… who have NO clue that it is GF!

  3. can I bake the eggplant slices a couple of hours in advance and assemble later without affecting the texture of the eggplant?

  4. I made this today for the first time, and it was one of the best eggplant recipes I’ve ever made. I served mine over zoodles instead of pasta, so it was very healthy. THis may end up being my go-to recipe for Eggplant Parmesan.

    I accidentally put all of the Parmesan cheese into the coating mixture, so I sprinkled less onto the recipe later. I didn’t have almond flour, so I used bread crumbs.

    The direction to sprinkle the coating onto the eggplant is good. I always used to dip it with my fingers, and it got all clumpy. This time I held the slices of eggplant with a fork and dipped it in the egg wash. Then I held it over a new plate to sprinkle the coating over it. After the first one or two slices, there was enough coating on the plate so that I dipped the bottom side quickly onto the coating and sprinkled the extra coating onto the top and edges. I took more from the original coating mixture as needed. This way, the whole batch of coating didn’t get all sticky. I froze the leftover coating for next time.

  5. Simply excellent!! Experimented on my friend and she said it was the best eggplant parmigiana she had ever tasted! Loved the fact that no frying was involved! I did use 1.5 x the amount of bread crumb mixture and substituted panko for the bread crumbs though. Definitely a keeper!!

  6. Have never cooked with eggplant before, but loved it when my Grandmother made it. This recipe was fantastic! Easy to make and so scrumptious!! So glad you posted it and now I have a new dish to make!! Thank you!

  7. This sounds delicious! I’m going to make this tomorrow! Wanted to ask if I can use Panko bread crumbs instead?

  8. A beautiful dish. Easy to make and delicious. A bit salty for my taste, I will go light on the salt.

  9. I have made this recipe multiple times for my family of boys, and it has become an all time favorite! They ask for it often. Thank you for a healthy and tasty recipe!

    • Ahh that makes me so happy to hear, Stephanie! I’m so glad this recipe has been a hit with your family. Thanks for coming back to leave a comment + star rating. I appreciate it. 🙂

  10. Recipe is easy to follow and the results are delicious. This is a winner and will be included in our regular dinner rotation.

  11. easy to follow instructions. used regular flour and it worked just fine.my husband said it was the best eggplant Parmesan I’ve made. thanks!

  12. This recipe was so good!! My husband said it was probably the best egg plant Parmesan that he’s ever had. His favorite meal anywhere we go is Egg Plant Parm. Thanks for this healthier version!!

  13. Made this recipe today. It turned out so so good. Definitely going to be one of my favorite things to cook. It’s yummy.

    • Ahh yay! That makes me so happy to hear, Anastasia. I’m so glad you enjoyed this recipe. Thanks for trying it and for coming back to leave a comment + star rating. I appreciate it!

  14. This was delicious!! My parents are husband are super picky and never eat anything vegetarian, but they LOVED this!! Turned out amazing! Thanks so much for this delicious recipe!

  15. Made this for the first time tonight and it was amazing! I will be making this more! I even shared recipe with family members! Love love loved it!

    • Ahh that makes me so happy to hear, Casen! I’m so glad this dish was a hit! Thanks for trying it and for coming back to leave a comment + star rating. It means the world to me. <3

  16. Loved this recipe! I am a college student and made it for my parents and they loved it. Super easy too.

    • You could use tin foil, but you also don’t have to line your pans with anything. If you do that, I would just spray the pan with some oil to prevent the eggplant from sticking.

  17. Made this for me and my husband tonight. We love mushrooms so I added some in and it was delicious!

  18. Delicious recipe! This was my first time making eggplant Parmesan and I will definitely be making it again.
    One thing I was disappointed in was that your video didn’t correspond to your instructions regarding coating the eggplants with the almond flour mixture. Your instructions state to NOT dredge the eggplant through the mixture because it will become clumpy, but your video clearly shows you doing exactly that… dredging. Please update either your instructions or your video to keep consistency.

  19. Fabulous recipe for delicious eggplant parm. I added red pepper flakes to the flour mixture and extra chopped basito each of the layers, largely because I had plenty on hand. My husband and I really enjoyed this tasty treat and will include this on our regular dinner rotations.

  20. What a wonderful recipe this is. I love eggplant parmigiana but haven’t made it in decades as it always turns out greasy as the eggplant soaks up the oil. Using the spray oil with the baking paper is genius. I added a small spoon of ricotta cheese on top of the cooked eggplant before topping with sauce and cheese. Thanks Meghan will definitely use this again!

  21. I have been making eggplant parm my entire life. The baking method was terrible. They never became “ golden and crispy” no matter how long i left them in the oven!
    No other choice but to fry them. Very disappointed.

  22. Hi, LOVE LOVE LOVE this recipe. My wife and I really enjoy this. A little wine some bread yummy!!! Just one quick question. What temp. are our you cooking the Lasagna once it is all put together. Thanks again

  23. I love this recipe and the fact that it has 19g of Protein. The only changes I made were to use regular flour and I made my own marinara sauce by chopping Campari tomatoes in diced red onion and minced garlic with Italian herbs. It wasn’t quite enough so I added a can of diced Italian tomatoes with a squirt of tomato paste. I peeled an eggplant and cut 1/4” slices which cut down on baking time by 10-15 minutes. I added more cheese because more cheese is always better. It was phenomenal! Thank you for creating this!

  24. Great recipe, very satisfying. I made a couple of modifications: used a micro blade to shred the Parmesan which mixed in better with the flour and added crushed red chili peppers to the marinara sauce.

  25. Wowza! I made this for my husband since he’s been directed by his doctor to cut back on carbs. Not being an eggplant fan myself, I didn’t think it would be a recipe I would enjoy. I even had a separate meal for myself planned. I was amazed at how much I loved it, and of course he did as well! I make it every week. Absolutely delicious!

    • Ahh that makes me so happy to hear, Jessica!! So glad you tried this recipe and enjoyed it. I really appreciate you coming back to leave a comment and star rating. It’s super helpful for other readers!

  26. My husband and I both LOVE this recipe! The flavors and textures are great. We will definitely be adding it to our regular rotation of recipes!

  27. I usually don’t leave reviews but this was so delicious I had to rate it 5 stars. I will be making this over and over again! Thanks for the recipe.

  28. Oh my word! I’m so glad I subscribed to this site because these recipes are AMAZING! My husband wasn’t a fan of me making eggplant parmesan for dinner tonight. I followed this recipe and after his first bite he said, “you need to make this every week!” Seriously fantastic.

  29. I wanted to add….do not skip the fresh basil! It adds so much to the flavor. Brittany, have you tried any substitute for the eggs as a vegan option in this recipe?

  30. I made this baked eggplant parmesan a couple weeks ago for the first time. Wow….oh Wow!! I loved it, and my husband went crazy over it. He isn’t a big leftovers guy and he devoured the leftovers also. He has been begging me to make this dish again and so I am going right now to make it tonight! In 12 years of marriage, I do not remember a response like this to a meal I’ve made. Thanks Brittany! I love all your recipes I have tried. after tonight I am going to try the vegan version of this, as I prefer not to eat dairy often.

    • Ahh that makes me so happy to hear, Debora! I’m so glad you and your husband loved this dish. Thank you for coming back to leave a comment and star rating. The reviews are super helpful to other readers, so I really appreciate it. <3

  31. If you’re going to make it like that, you can’t call it eggplant pamigiana! You don’t bread, or add eggs in an eggplant pamigiana recipe, because it retains the oils which is the best thing in an eggplant parmigiana dish, that’s the whole idea of eating eggplant parmigiana with boiled potatoes. I’m sick of all these alternatives to Italian dishes, which are a disgrace to Italian original dishes. Make it but call it something else.

    • Hey Lucy! I haven’t tested anything besides almond flour and breadcrumbs to coat the eggplants so I’m not 100% sure it would turn out the same. Definitely let me know if you try using another type of flour instead of the almond flour though – I’m curious to know how they’d turn out! 🙂

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