4.66 from 160 votes

Baked Eggplant Parmesan

Name: Healthy Eggplant Parm Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
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*; ⅓ cups thinly sliced basil

Brittany MullinsUpdated Sep 17, 2026

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Servings: 8

1 hr 5 mins

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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!

Baked eggplant parmesan has been a regular at our dinner table for years, mostly because my husband Isaac is a huge eggplant parm fan! He grew up eating it, so once we got married, I set out to make a homemade version that hit all the same comforting, cheesy, saucy notes as the restaurant version, just without the frying. This is hands-down my favorite version I’ve ever made and it just so happens to be gluten-free too!

A baking dish with eggplant parmesan and cut into pieces.

The biggest change is the breading. Instead of frying the eggplant in flour and breadcrumbs, I coat the slices in a mixture of almond flour, parmesan and Italian seasoning, then bake them until golden and crispy. I tested it both ways and the almond flour version actually wins for me. The coating gets just as crisp as breadcrumbs but adds a subtle nuttiness that pairs great with the marinara, mozzarella and basil layered on top. The whole thing bakes into a bubbling, golden casserole that tastes every bit as indulgent as the classic, minus the heavy, weighed-down feeling after.

What Makes This the Best Eggplant Parmesan Recipe

Not all eggplant parmesans are created equal, and here’s what sets mine apart:

Baked, not fried. Skipping the deep fry keeps this eggplant parm lighter and less oily without losing that satisfying crispy coating.
Almond flour breading. I coat the eggplant slices in a mix of almond flour, parmesan and Italian seasoning for a golden, crispy crust that’s naturally gluten-free. Traditional breadcrumbs work too if you’d prefer the classic version.
Real, whole ingredients. No shortcuts, no jarred sauce required (though you can absolutely use one for busy nights). Just fresh eggplant, quality marinara, fresh mozzarella, parmesan and basil.
Fresh mozzarella instead of processed. Fresh mozzarella melts into these gorgeous cheesy pockets throughout the casserole, way more flavorful than shredded, pre-packaged cheese.
Freezer-friendly. This casserole holds up beautifully in the freezer, which makes it a great one to double up on for future dinners.

Cheesy baked eggplant parmesan in a casserole dish.

Eggplant Parm Recipe Ingredients

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 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.

How to Serve This Baked Eggplant Parmesan Recipe

Baked eggplant parm is hearty and cozy enough to be a full meal on its own, but a couple simple sides make it feel like a real Italian dinner. Here’s what I usually pair it with:

With a fresh salad: My Italian chopped salad is the ultimate pairing here, but my arugula salad is another great option. Both are fresh and crisp, which balances out how rich and cheesy this dish is.
With something bready: A slice of my sourdough or a piece of my cottage cheese flatbread is a must in our house for soaking up all that leftover marinara.
With roasted veggies: My roasted broccoli or roasted asparagus makes the plate feel complete.

How to Make Eggplant Parmesan 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.

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

Storing Baked Eggplant Parmesan

In the fridge: Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, place a serving in the oven at 350°F for about 15 minutes or until warmed through, or microwave in 30-second increments until hot.

In the freezer: Baked eggplant parmesan freezes really well. Once it’s fully cooled, transfer portions to a freezer-safe container and freeze for up to 3 months. To reheat, thaw overnight in the fridge, then warm in the oven at 350°F until heated through (about 20 to 25 minutes).

Baked Eggplant Parmesan FAQs

Do you have to salt eggplant before making eggplant parmesan?

Salting eggplant beforehand is an optional but recommended step. Sprinkling sliced eggplant with a little salt and letting it sit for 20 to 30 minutes helps draw out excess moisture, which prevents the finished dish from turning out watery. It also reduces any bitterness the eggplant might have. Just pat the slices dry with a paper towel before breading and baking. If you’re short on time, you can skip this step, just be sure to bake the eggplant slices until fully tender and golden before assembling.

How do you keep baked eggplant parmesan from getting soggy?

The trick is to pre-bake the eggplant slices before assembling the casserole. Roasting the breaded slices on a baking sheet at 425°F for about 30 minutes (flipping halfway through) crisps up the coating and evaporates excess moisture. Salting the eggplant beforehand helps too. And once the casserole is baked, let it rest for at least 10 minutes so the layers have time to set before you slice.