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A baking dish with eggplant parmesan and cut into pieces.
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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 Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Lunch/Dinner
Cuisine: Italian
Keyword: baked eggplant parmesan
Servings: 8


  • 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


  • 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 9x11), 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.



  • 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.


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