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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    98 comments
    1. Jeanie
      January 20, 2021 AT 2:13 pm

      Absolutely perfect as written. My family loved this and we plan to make it often

      1. Brittany Mullins
        January 20, 2021 AT 7:34 pm

        Yay!! So glad this recipe was a hit. Thanks for coming back to leave a review. I so appreciate it!

    2. Jane
      January 16, 2021 AT 1:53 pm

      Outstanding recipe! I also sweated the eggplant first (like others) and subbed almond ‘cheese’ for mozzarella.a very tender and delicious dish.

      1. Brittany Mullins
        January 17, 2021 AT 7:46 pm

        I’m so glad you loved this recipe, Jane! And good to know it turned out with vegan cheese. Thanks for coming back to leave a review. I so appreciate it!

    3. Alyssa
      January 4, 2021 AT 5:58 pm

      Go make this now! This was absolutely delicious! My fiancé said one of my top meals I’ve ever made for us! I did salt my eggplant and let it sweat before but I’m sure it would have been great regardless!

      1. Brittany Mullins
        January 5, 2021 AT 9:45 pm

        Ahh yay!! That makes me so happy to hear. I’m pumped this recipe was a hit. Thanks for coming back to leave a review, Alyssa. I so appreciate it.

    4. Tracy
      December 28, 2020 AT 10:52 am

      Absolutely LOVE this dish! We love it so much that it was our Christmas meal. Easy to put together, nutritious, and delicious! The only thing I do differently is I divide “breading” between all the tops of the eggplant and don’t flip them (I’m a little bit of a mess maker so this helps).

      1. Brittany Mullins
        December 29, 2020 AT 2:29 am

        Ahh, yay! This makes me so happy to hear! Thanks for the review, Tracy.

    5. Kate Frankenberg
      December 15, 2020 AT 10:47 am

      I made this last night and it was so delicious! My boyfriend wants to already make more (even though we have leftovers in the fridge 😉 ) I actually added ground turkey to it for some protein and it was excellent and paired nicely.

      1. Brittany Mullins
        December 16, 2020 AT 2:12 am

        Woo! So glad this recipe was a hit. Thanks for coming back to leave a review, I so appreciate it!

    6. Rafaela
      December 7, 2020 AT 1:44 pm

      I cooked this for my husband (who does not like eggplants) and he LOVED it!!! I will totally make this again!

      1. Brittany Mullins
        December 8, 2020 AT 1:10 am

        Ahh yay!! That makes me so happy to hear! I’m glad this dish was a hit. Thanks for making it and for coming back to leave a comment + star rating.

    7. Ashley
      December 4, 2020 AT 8:34 pm

      Yum! Adding to the list of recipes to make again. Husband has told me no less than 5 times how much he’s enjoyed it!

      1. Brittany Mullins
        December 8, 2020 AT 1:21 am

        Woo! This makes me so happy to hear. Thank you for coming back to leave a comment and star rating. I really appreciate it, Ashley!

    8. Marzia
      November 22, 2020 AT 10:10 am

      I just made this and always having done my Italian version (fried eggplant and breadcrumbs) this is A++++. Delicious. Next time dairy free for my hubby. We haven’t found a good Vegan mozzarella

      1. Brittany Mullins
        November 23, 2020 AT 10:53 pm

        Ahh yay so glad you enjoyed this recipe, Marzia!! Thanks for making it and for coming back to leave a comment. I so appreciate it!

    9. Isabelle
      November 3, 2020 AT 1:37 pm

      WOW, WOW and WOW!!! Best eggplant parmesan EVER! Even better than what I tasted so far in 5* italian restaurants (sorry folks). I had a bunch of eggplants from my garden and did this recipe 3 times so far. I cooked this for my parents (who don’t usually like eggplants) and they loved it 🙂

      1. Brittany Mullins
        November 4, 2020 AT 9:03 pm

        Ahh this makes me so happy to hear, Isabelle!! I’m so glad you loved this recipe. Thanks for coming back to leave a review. It means the world to me. 🙂

    10. Misty
      October 30, 2020 AT 7:53 pm

      This was so good!

    11. Liz
      October 21, 2020 AT 8:40 pm

      Absolutely love this recipe! I’ve been making it every other week now. I love that it’s not as heavy as the traditional eggplant parm with breadcrumbs. I was just wondering how many days in the fridge would it last? Thanks so much!

      1. Brittany Mullins
        October 21, 2020 AT 9:14 pm

        Ahh yay!! I’m so glad you’ve been loving this dish, Liz. It should last about 5 days in the fridge.

    12. Allison
      October 10, 2020 AT 6:47 pm

      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!

      1. Brittany Mullins
        October 10, 2020 AT 7:35 pm

        Yay! So glad you enjoyed this eggplant parm, Allison. Thanks for trying my recipe and for sharing the subs you made. It’s super helpful for other readers, so I appreciate it. 🙂

    13. sandy
      September 30, 2020 AT 9:19 pm

      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!

      1. Brittany Mullins
        October 1, 2020 AT 11:35 pm

        Yay!! So glad this dish was a hit, Sandy! Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. <3

    14. Rebecca
      September 27, 2020 AT 7:00 pm

      Came out soo good. I used breadcrumbs and panko instead of almond flour delicious. It was a hit at dinner

      1. Brittany Mullins
        September 28, 2020 AT 2:47 pm

        Yay! So glad this dish was a hit, Rebecca. Thanks for making my recipe + for coming back to leave a comment and star rating. I so appreciate it!

    15. Mo Wenmoth
      September 19, 2020 AT 3:37 pm

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

      1. Brittany Mullins
        September 23, 2020 AT 2:01 am

        I think that would be just fine!

    16. CarolJean
      September 12, 2020 AT 7:36 pm

      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.

      1. Brittany Mullins
        September 14, 2020 AT 3:27 pm

        Ahh this makes me so happy to hear, Carol Jean!! I’m so glad this recipe was a hit. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. <3

    17. Linda F
      August 26, 2020 AT 10:52 pm

      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!!

      1. Brittany Mullins
        August 28, 2020 AT 5:55 pm

        Ahh that makes me so happy to hear, Linda!! I’m so glad this dish was a hit. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂

    18. Maria Zucaro
      August 26, 2020 AT 1:37 pm

      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!

      1. Brittany Mullins
        August 26, 2020 AT 8:47 pm

        Ahh that makes me so happy to hear! I’m glad this dish was a hit, Maria. Thanks for coming back to leave a comment + star rating. I so appreciate it. <3

    19. Melissa Gonzalez
      August 20, 2020 AT 7:28 am

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

      1. Brittany Mullins
        August 20, 2020 AT 6:02 pm

        Yes, definitely! I tested the recipe with both almond flour and bread crumbs and both turned out delicious. 🙂

    20. Margie Trevino
      August 10, 2020 AT 3:38 pm

      I loved it. It was very easy to make and it was delicious.Will definitely make again.

      1. Brittany Mullins
        August 10, 2020 AT 8:14 pm

        So glad you loved this dish, Margie! Thanks for making it and for coming back to leave a comment + star rating. I really appreciate it. 🙂

    21. Jing Wen
      August 9, 2020 AT 8:56 pm

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

    22. Stephanie
      August 6, 2020 AT 12:09 pm

      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!

      1. Brittany Mullins
        August 6, 2020 AT 9:36 pm

        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. 🙂

    23. Sharee J
      August 4, 2020 AT 11:32 pm

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

      1. Brittany Mullins
        August 5, 2020 AT 1:32 am

        Yay! So glad you enjoyed this recipe, Sharee. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. <3

    24. Kelly
      August 3, 2020 AT 9:42 pm

      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!

      1. Brittany Mullins
        August 5, 2020 AT 1:36 am

        Woot woot! That makes me so happy to hear, Kelly! I’m glad this recipe was a hit. Thanks for making it and for coming back to leave a comment + star rating. I really appreciate it!

    25. Christy
      July 26, 2020 AT 11:10 am

      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!!

      1. Brittany Mullins
        July 26, 2020 AT 6:07 pm

        Ahh that makes me so happy to hear, Christy!! So glad this dish was a hit. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. <3

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