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.

Healthy Baked Eggplant Parmesan Video

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.

Print

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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    3 comments
  1. 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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