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
  • Diet: Vegetarian

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: 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. Whisk eggs: In another shallow bowl, whisk eggs with 2 Tablespoons water and season with salt and pepper. 
  3. Coat: 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. Be sure to sprinkle the mixture 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!
  4. Spray: Spray tops lightly with cooking spray.
  5. Bake: Bake until soft inside, and golden and crisp on the outside, about 30 minutes, flipping around the 15 minute mark.
  6. Layer: In a large baking dish (I used 9×13), 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.
  7. Bake: 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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Recipe rating

    122 comments
    1. Maria
      April 17, 2021 AT 6:41 pm

      Excellent recipe. First time I used eggplant in a recipe. I used a 8×8 dish last night. In your recipe you say large baking dish, I was wondering how big is the dish you used for this recipe? 9×13?

      1. Brittany Mullins
        April 19, 2021 AT 9:55 am

        Yes, 9×13! So glad you enjoyed this recipe, Maria. Thanks for making it!

    2. Adrienn
      April 14, 2021 AT 9:04 am

      Lovely easy recipe. From habit, I have salted the eggplant and before putting the slices into the egg I have dried them with paper toweIs. I used glutenfree bread crumbs instead of almond flour and for the marinara simple tomato passata with boasting it some garlic, oregano, marjoram and pepper. During the layering process, as I had some leftover from the breadcrumbs mix, I spreaded it to the top of the meal. It gives some extra crunchy taste with the melted cheese.

      1. Brittany Mullins
        April 14, 2021 AT 12:02 pm

        So glad you loved this recipe, Adrienn! Thanks for making it and leaving a review. I appreciate it!

    3. Madeline
      April 13, 2021 AT 11:37 am

      Absolutely amazing!! I’ve never made eggplant parm before, but this was so easy. I will have to add it to my dinner rotation.

      1. Brittany Mullins
        April 13, 2021 AT 11:38 am

        Yay!! So glad you enjoyed this recipe, Madeline. Thanks for the review. I appreciate it!

    4. Brianna
      April 5, 2021 AT 12:39 pm

      Love this recipe! I’ve made it a few times now and it’s always a hit. Wondering if I could freeze it after baking to save for a later date?

      1. Brittany Mullins
        April 5, 2021 AT 12:58 pm

        So glad you love this recipe, Brianna! I haven’t tried freezing this yet, but I think it would be just fine in the freezer! Let me know if you try it and how it turns out.

    5. Karen
      April 2, 2021 AT 4:33 pm

      WOW! This was so good and so easy! I was worried about using flour instead of bread crumbs – so delicious and no frying so the clean up was easy! There was not one drop leftover,

      1. Brittany Mullins
        April 3, 2021 AT 11:49 pm

        So glad you loved this dish, Karen!! Thanks for the review. I so appreciate it!

    6. Brandy
      March 17, 2021 AT 8:37 pm

      Amazing!!!!!! This meal will be a staple in our home. I used Raos marinara sauce which is low carb. It was perfect!

      1. Brittany Mullins
        March 19, 2021 AT 11:57 am

        So glad you loved this recipe, Brandy. Thanks for the review. I so appreciate it!

    7. Carmen
      February 24, 2021 AT 4:34 pm

      Can this be made ahead of time?

      1. Brittany Mullins
        February 25, 2021 AT 5:52 pm

        Hey Carmen – How far in advance are you thinking?

    8. Kim Y Searcy
      February 9, 2021 AT 4:08 pm

      Question here. I have always “sweated” my eggplants out before cooking them. This recipe doesn’t need to be sweated? The slices don’t turn out mushy or watery?

      1. Brittany Mullins
        February 10, 2021 AT 12:22 am

        Nope! I haven’t had issues with them. I just made this recipe again last night. 🙂

    9. Sherri Allen
      February 9, 2021 AT 8:28 am

      Why do you not salt the eggplant before breading?

      1. Brittany Mullins
        February 10, 2021 AT 12:28 am

        Hey Sherri – I feel as though the almond mixture has enough salt and it doesn’t need additional salt before breading.

    10. Alisa
      February 8, 2021 AT 10:07 pm

      My husband and I made this for dinner tonight and it was a huge hit between us! We added ground turkey for more substance and did half almond flour, half breadcrumbs which worked out really well for us. It tasted like lasagna and we will be adding it to our meal prep rotation. (:

      1. Brittany Mullins
        February 10, 2021 AT 12:30 am

        Woo!! I’m so glad you loved this recipe, Alisa. Thanks for making it and for coming back to leave a review. I so appreciate it. 🙂

    11. Kendra
      January 26, 2021 AT 9:56 pm

      This could be my new favorite dinner ever! It’s so easy, so delicious, and guilt free. I used to nutritional yeast because I didn’t have parmesan (ugh) but it worked perfectly and was still so yummy!

      1. Brittany Mullins
        January 27, 2021 AT 7:04 pm

        Ahh yay!! I’m so glad you loved this dish, Kendra. Thanks for coming back to leave a review. I so appreciate it!!

    12. Melissa
      January 24, 2021 AT 1:08 am

      Sooooo good! Oh my gosh! I am obsessed with this recipe, and my whole family loves it too! Definitely a game changer. I have made it a few times with and without the fresh basil and would definitely recommend with! My father in law has not eaten eggplant since he was a child because he “hates it” but even he absolutely LOVED this recipe. I appreciate that it is gluten free as well, for those with intolerances. A very delicious meal the whole family can enjoy! Will definitely be making this regularly from now on. Thank you!

      1. Brittany Mullins
        January 24, 2021 AT 8:16 pm

        Ahh this makes me SO happy to hear, Melissa!! I’m so glad this recipe was a hit with your family. I so appreciate you making it and coming back to leave a review. <3

    13. 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!

    14. 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!

    15. 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.

    16. 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.

    17. 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!

    18. 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.

    19. 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!

    20. 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!

    21. 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. 🙂

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

      This was so good!

    23. 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.

    24. 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. 🙂

    25. 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

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