Baked Eggplant Parmesan

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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!

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4.65 from 157 votes

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!
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8

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
  • ½ teaspoon sea salt
  • ground black pepper
  • 1 24 ounce jar marinara sauce, (about 3 cups)
  • 2 cups shredded mozzarella*
  • cups thinly sliced basil

Instructions 

  • 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, ½ cup Parmesan, Italian seasoning and ½ teaspoon sea salt.
  • In another shallow bowl, whisk eggs with 2 Tablespoons water and sprinkle on a little salt and pepper. 
  • Dip an eggplant slice into the egg wash and let any excess drip off. Then sprinkle the almond flour parmesan mixture over each side of the eggplant slice. Place on prepared baking sheet. Repeat to coat all eggplant slices. NOTE: Be sure to sprinkle the mixture on 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!
  • Spray tops lightly with cooking spray.
  • Bake until soft inside, and golden and crisp on the outside, about 30 minutes, flipping around the 15 minute mark.
  • In a large baking dish (I used 9×11), add 1 cup of marinara and spread evenly. Add an even layer of baked eggplant slices. If needed, you can cut some of the slices in half to fill the baking dish. Add another 1 cup of sauce and spread evenly over eggplant slices. 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.
  • Bake, uncovered, until top is bubbly and golden, about 15 to 20 minutes.

Video

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.

Nutrition

Serving: 1/8 of recipe | Calories: 274kcal | Carbohydrates: 15g | Protein: 19g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 62mg | Sodium: 300mg | Fiber: 6g | Sugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Lunch/Dinner
Cuisine: Italian
Keyword: baked eggplant parmesan
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
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Recipe Rating




195 Comments

    1. 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! 🙂

  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.

  2. 5 stars
    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.

    1. 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

  3. 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?

    1. I haven’t! But, definitely let me know if you end up trying a vegan variation and how it turns out for you! 🙂

  4. 5 stars
    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.

    1. Ahh that makes me so happy to hear, Alicia! 🙂 I really appreciate you coming back to leave a comment + star rating. It’s super helpful to other readers!

  5. 5 stars
    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.

    1. Ahh that makes me so happy to hear, Erin!! I’m so glad you loved this recipe. And thank you SO much for taking the time to leave a comment and star rating. It means the world to me. <3

  6. 5 stars
    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!

    1. Yay!! So glad this casserole was a hit, Catie! Thanks for coming back to leave a comment + star rating. It means the world to me. <3

  7. 5 stars
    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!

    1. 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!

  8. 4 stars
    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.

    1. So glad you enjoyed this recipe, Lisa! Thanks for taking the time to come back and leave a comment and star rating. It means the world to me. <3

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

  9. 5 stars
    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!

    1. So glad you enjoyed this recipe, Diane!! Thanks for trying it and for coming back to leave a comment and star rating. It means the world to me. <3

  10. 5 stars
    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

    1. I’m so glad you and your wife are loving this dish! The recipe calls for the oven to be set to 425. 🙂

  11. 1 star
    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.

    1. Oh no!! I’m so sorry to hear that, Luci. I haven’t heard of anyone else having any troubles with this method. Did you change anything about the recipe?

  12. 5 stars
    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!

  13. 5 stars
    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.

    1. Ahh yay!! I’m so glad this recipe was a hit, Sheila! Thanks for taking the time to leave a comment and star rating, I so appreciate it!

    1. You shouldn’t have to since the almond flour mixture has s + p in it. Did you end up making this yesterday, how’d it turn out?!

  14. 5 stars
    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.

    1. Hey Laura – Thank you for your feedback. I’m really glad you enjoyed this dish. Thanks for trying it and for coming back to leave a star rating. I so appreciate it!

    1. Woo-hoo!! I’m so glad this dish was a hit with you and your husband, Hannah. Thanks for trying my recipe and for coming back to leave a comment and star rating. I so appreciate it!

    1. 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.

  15. 5 stars
    Loved this recipe! I am a college student and made it for my parents and they loved it. Super easy too.

    1. Ahh that makes me so happy to hear!! I’m so glad this recipe was a hit with your family. Thanks for trying my recipe, Carly!!

  16. 5 stars
    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!

    1. 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

  17. 5 stars
    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!

    1. I’m so glad this recipe was a hit!! I haven’t tried freezing this yet, but I think it would be just fine in the freezer!

  18. 5 stars
    Made this recipe today. It turned out so so good. Definitely going to be one of my favorite things to cook. It’s yummy.

    1. 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!

    1. I’m so glad you enjoyed this recipe, Erin! Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂

  19. 5 stars
    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. 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

  20. 5 stars
    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. 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!

  21. 5 stars
    Recipe is easy to follow and the results are delicious. This is a winner and will be included in our regular dinner rotation.

    1. 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

  22. 5 stars
    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. 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. 🙂

    1. 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. 🙂

  23. 5 stars
    This sounds delicious! I’m going to make this tomorrow! Wanted to ask if I can use Panko bread crumbs instead?

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

  24. 5 stars
    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. 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

  25. 5 stars
    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. 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. 🙂

  26. 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. 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

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

    1. 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!

  28. 5 stars
    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. 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

  29. 5 stars
    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. 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. 🙂

  30. 5 stars
    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. Ahh yay!! I’m so glad you’ve been loving this dish, Liz. It should last about 5 days in the fridge.

  31. 5 stars
    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. 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. 🙂

  32. 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. 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!

  33. 5 stars
    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. 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!

    1. 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.

  34. 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.

  35. 5 stars
    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).

  36. 5 stars
    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. 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.

  37. 5 stars
    Outstanding recipe! I also sweated the eggplant first (like others) and subbed almond ‘cheese’ for mozzarella.a very tender and delicious dish.

    1. 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!

  38. 5 stars
    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. 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

  39. 5 stars
    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. Ahh yay!! I’m so glad you loved this dish, Kendra. Thanks for coming back to leave a review. I so appreciate it!!

  40. 5 stars
    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. 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. 🙂

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

  41. 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?

  42. 5 stars
    Amazing!!!!!! This meal will be a staple in our home. I used Raos marinara sauce which is low carb. It was perfect!

  43. 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,

  44. 5 stars
    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. 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.

  45. 5 stars
    Absolutely amazing!! I’ve never made eggplant parm before, but this was so easy. I will have to add it to my dinner rotation.

  46. 5 stars
    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. So glad you loved this recipe, Adrienn! Thanks for making it and leaving a review. I appreciate it!

  47. 5 stars
    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?

  48. 5 stars
    I somehow missed most of step one when I read the recipe and (a) used foil instead of parchment paper and (b) forgot to oil it. D’oh! Thankfully I was able to rescue the eggplant slices and make what was possibly the best eggplant Parmesan I’ve ever had. As a vegetarian in the New York area, I know my eggplant parm! And this is *infinitely* cleaner than any restaurant eggplant Parmesan you’ll ever have. Thank you for the excellent recipe!

    1. Woo!! So glad this recipe was a hit, Adria! Thanks for the review. I really appreciate it!

  49. 5 stars
    Best and healthiest eggplant Parmesan ever! I’ve made this numerous times and it turns out delicious every time. Using almond flour with Parmesan cheese and Italian herbs creates a crisp, delicious crust. I then use Rao’s tomato sauce and mozzarella cheese between layers. . Sometimes I’ll add some spinach between layers in addition to the fresh basil leaves.
    We love this recipe! Thank you for sharing it!

    1. Woo!! I’m so glad this eggplant parmesan was a hit, Helaine! Thanks for trying it and coming back to leave a review!!

  50. 5 stars
    My sister in law decided to make this as we had a neighbor give us some home grown eggplants. The recipe was easy to follow. We used Rao’s Marinara Sauce along with fresh cheeses and basil from our garden. It turned out soooo delicious and our kids even tried it and like it. Cheers to you and your recipes, Brittany!!!

    1. Yay!! So glad this recipe was a success, Monica! Thanks so much for trying it and coming back to leave a review and star rating. I really appreciate it!!

  51. 5 stars
    A++ Delicious! I followed the instructions exactly. To think you can make the most delicious eggplant Parmesan without a drop of oil. A transforming experience. I will be making again and again. Thank you!

    1. Ah yay! This makes me so happy to hear, Marian! I’m so pumped this recipe was a hit. Thanks so much for the review!!

  52. 5 stars
    Delicious meal! My boyfriend is never big on meatless dinners, but he loved it too. Would definitely recommend and make again!

  53. 5 stars
    Made this and everyone loved it! Once again this is a perfect recipe. Really enjoying so many of your recipes! Delicious exactly as written!

    1. Yay! I’m so glad you enjoyed this recipe, Kerri! Thanks so much for making it and for leaving a review. I so appreciate it!

        1. Yay!! So happy to hear this recipe was a success! Thanks for trying it out, Jeanette! I really appreciate it :).

  54. 4 stars
    My husband isn’t much of an eggplant fan and eggplant Parma is one of my fav meals! I made this but split it into 2 separate baking dishes. I was thinking of freezing one. Any idea how to bake this after freezing? Frozen or thawed and if frozen, how long?

    1. Hey Andrea – I would assemble the complete dish, but do not bake. Wrap tightly with foil and freeze, up to 3 months. When ready to enjoy, remove from the freezer and let it thaw in the refrigerator. Once thawed, bake uncovered at 425 for 15-20 minute, until the top is bubbly and golden.

  55. 5 stars
    This was an AMAZING recipe. I used chickpea flour instead of almond flour. I also used Rao’s marinara sauce, it’s pricier, but worth every extra penny. My boyfriend usually doesn’t like eggplant, but he enjoyed this recipe too.

    1. Ah yay! Happy to hear this eggplant parmesan was a success and so glad it worked out well with the chickpea flour. Thanks for the review, Jenna! I really appreciate it.

  56. 5 stars
    This has become a staple in our house! So flavorful and hearty. It’s just as good (if not better) as leftovers 🙂

    1. Woo!! So pumped to hear this recipe has been such a hit in your family, Allie. Thanks for trying it out and coming back to leave a review. I really appreciate the feedback!

  57. 5 stars
    I absolutely love this recipe! I’ve made it before as written but it’s also great with ground turkey if you need more protein.

    1. Woo!! So happy to hear you enjoyed this recipe, Molly. Ground turkey would be so great with it! Thanks for the review. I really appreciate it!

  58. 5 stars
    This has become one of my go-to staples! Super easy and delicious!! Even my boyfriend loves it and he despises most vegetables lol

    1. Woo!! So pumped to hear this eggplant parmesan was a hit, Lauren. Thanks for the review. It means so much to me!

  59. 5 stars
    I had saved this recipe a long time ago and came across it today. I’ve never made Eggplant Parmesan before, but decided today was the day! It was easy to put together and delicious!

    1. Woo!! So happy to hear this eggplant parmesan was a hit, Lyne. Thanks for making it and coming back to leave a review. It means so much to me!

  60. 5 stars
    This is the best! Eggplant parm is one of my favorites but I tend to find it overwhelming and complicated to make. Not this; so easy to make and is both healthy and tasty!

    1. Yay! I’m so glad to hear this, Cara! Thanks for making this baked eggplant and coming back to leave a review. It means so much to me.

  61. 5 stars
    This was amazing! My husband said it was worth waiting all afternoon for it. Not that it took all afternoon, it was just his anticipation. Love that you don’t have to drain the eggplant and that it isn’t mushy. It’s definitely a keeper. Thanks again!

  62. 5 stars
    Wonderful! Love that this is baked and not fried and the use of almond flour was a great substitute! Family-friendly and enjoyed by everyone! I know so many love Rao’s as a prepared sauce, so a tip that an Italian cook shared with me-blend it first for dishes like this or lasagna-it’s smooth and tasty.

    1. Yay! I’m so glad you and your family enjoyed this, Ava. Thank you for sharing the tip on blending Rao’s first, I’ll have to try it!

  63. 5 stars
    Just made the eggplant parmigiana…. So so delicious! I did make my own marinara sauce as well. My husband is totally getting hooked on anything i make from eatingbirdfood.com 😍😍😍

    1. Woo! Love to hear that, Berangere!! Thank you so much for coming back to leave a review, it really means so much to me! 🙂

  64. 5 stars
    I’ve made the baked eggplant Parmesan recipe many times and it always comes out absolutely delicious. It’s healthy too. I’m making it during Passover as almond flour is acceptable to use rather than flour or Pablo crumbs. I use Bellwether Farms Ricotta cheese and Stefano burrata cheese to make it even more delectable. My family loves this recipe!
    Thank you!

    1. I am so, so glad to hear that you and your family love this recipe, Helaine! Thank you so much for sharing, I really appreciate it 🙂

    1. Yay! I am so happy that you enjoyed this recipe. Thank you so much for coming back and leaving your review + star rating, I appreciate it very much!

  65. 5 stars
    I just recently had eggplant parm at a restaurant for the first time and liked it, so I knew I had to try your recipe!! It’s seriously so good and really simple too!!

    1. Ahh yay!! So glad you loved this recipe, Ali. Thanks for making it and for the review. I so appreciate it!

  66. 5 stars
    We have eggplant in our garden and my husband wanted eggplant parm! Needed a healthy version and this hit all the marks!! Thank you for an excellent recipe! Will definitely make it again!! Loved the almond flour sprinkle.

    1. Oh YUM! Having fresh eggplant from the garden is a bonus! I am very happy to hear that this recipe is a hit, Lisa. Thank you for for your review + star rating, I so appreciate you being here!

    1. Excellent, I am so happy to hear that this recipe is a hit, Mahesh. Thank you for your review & star rating, I so appreciate it.

  67. 5 stars
    We all loved the eggplant parmesan. Ended up using Michaels of Brooklyn jarred marinara sauce, since that was what the store carried that was GF. It literally tasted like it was made from scratch. Haven’t made this since having AI problems and it was really delightful!

    1. YAY! I love that this recipe was a hit, Susan! Thank you for your review + star rating, I so appreciate it.

    1. WOO! I am so excited to hear that you and your family are loving this recipe, Molly. Thank you for your review + star rating, I really means a lot to me!

    1. Yay! I am so glad that you and the family are loving this recipe, Katie. Thank you so much for sharing your review + star rating, I really appreciate it!

  68. 5 stars
    I made this recipe last night! WOW! So delicious! The flavours were amazing, and the coating made the eggplant so crispy. I am always hesitant with eggplant recipes because so often it just becomes soggy and tasteless… not so with this recipe! The eggplant held its shape and had so much flavour. I will definitely be making this one again!
    I had the leftovers for my lunch this afternoon and it was just as delicious today as it was last night! Thank you!!

    1. WOO! I am pumped to hear that this recipe turned out great and was such a hit, Tira. Thank you so much for sharing your review & star rating, it means so much to me!

  69. Hi, I want to make this recipe this week. I don’t have almond flour. Do you think it’s worth the trip to the store to get it instead of using bread crumbs?

  70. 5 stars
    As usual with EBF…OMG YUM!!! This is so, so tasty! I ate it for lunch on a bed of spinach like a salad (a melty cheesey salad) and am already looking forward to lunch tomorrow!

    1. Ah yay!! This makes me so happy to hear, Sara. Glad you’re loving this recipe. Thank you so much for coming back and sharing your review & star rating, I really appreciate it!

  71. 5 stars
    I just made this. After my guest bite I ran off to tell my husband I think it may be the best dish I’ve ever made! Happily had two portions and loved not feeling badly about it. Healthy really can be delicious! I make many of your recipes (grilled lemon basil tofu is a regular in the summer rotation) and I’m so grateful for your healthy, tasty ways! Used panko instead of almond flour and a jarred spicy Arabist’s sauce. Thanks again!!!!

    1. Ah this is seriously the best, Karen. I am so glad you’re loving this recipe and it turned out great for you. Thank you for sharing your review + star rating, I truly appreciate it!

  72. 5 stars
    Absolutely delicious, I made this tonight. I worried the whole time that it would not turn out as good as my fried eggplant. I was wrong, it was better. Thank you for creating such a good recipe.

    1. WOO! This is so exciting, Nancy. I am so happy you gave this recipe a try and it turned out delicious for you. Thank you for coming back and sharing your review & star rating, I really appreciate it.

    1. WOO! This makes me so happy, glad you gave this a try and you loved it, Jill. Thank you for coming back and sharing your review + star rating!