Baked Eggplant Parmesan

Flavorful Baked Eggplant Parmesan is made with layers of sliced eggplant coated with an almond flour and Parmesan cheese mixture, marinara sauce and mozzarella, all baked to golden brown perfection. A vegetarian dinner option that always gets rave reviews!

This recipe comes from the new cookbook Mostly Veggies by my good friend over at Eating Bird Food! Brittany did a STUNNING job with this cookbook and I’m excited for you to check it out!

Most of the recipes are good for meal prep and make-ahead meals, so if that’s your jam, you should definitely pick up a copy! HERE is a link to the cookbook if you want to check it out! And this Lazy Lasagna is another great Italian Inspired casserole-type recipe that you should definitely try out!

Ingredients needed

The full written recipe is down in the recipe card!

For the breading: The delicious outside coating of the eggplant is made up of almond flour, parmesan cheese, Italian seasoning and salt + pepper.

Egg + water: A mix of 2 large eggs and a bit of water will help the breading adhere to the eggplant.

Eggplants: You’ll need 2 large eggplants, sliced into 1/4-inch thick rounds. Look for eggplant that is slightly firm but not hard.

Marinara sauce: Use any favorite jarred marinara sauce.

Mozzarella cheese: For delicious cheesiness!

Fresh basil: Adds freshness, flavor and color to the dish.

Frequently asked questions

Do you take the skin off eggplant parm?

The skin on an eggplant is edible and will soften as it cooks, so for convenience, we recommend just keeping the skin on the vegetable. Of course, if you would rather peel it, that works too. See this video tutorial for peeling an eggplant.

What goes best with eggplant parmesan?

This is a hearty dish that pairs well with just some crusty bread and a light salad, like a caesar salad. You could even serve this with some simple pasta on the side.

Can I freeze this recipe?

We do not recommend freezing this dish. As it thaws, the high water content in the veggie will result in it becoming a bit mushy and soggy.

Course dinner

Cuisine Italian

Prep Time 45 minutes

Cook Time 15 minutes

Total Time 1 hour

Servings servings

Calories 349kcal

Author Brita Britnell

Ingredients

1 cup almond flour1 cup grated Parmesan cheese divided2 teaspoons Italian seasoning½ teaspoon fine sea salt plus more to tasteGround black pepper2 large eggs2 tablespoons water2 medium eggplants sliced into ¼-inch thick rounds1 24-ounce jar marinara sauce2 cups shredded mozzarella cheese⅓ cup thinly sliced fresh basil plus more for servingCrusty bread for serving (optional)

Instructions

Preheat the oven to 425°F. Line two rimmed baking sheets with parchment paper and coat the parchment with nonstick cooking spray.

In a shallow bowl, whisk together the almond flour, ½ cup of the Parmesan, the Italian seasoning, the salt, and a sprinkle of pepper.

In another shallow bowl, whisk together the eggs and water and sprinkle with salt and pepper.

Dip each eggplant slice into the egg wash, then sprinkle the almond flour/Parmesan mixture over both sides. Place on the prepared baking sheets. Spray the tops lightly with cooking spray.

Roast for 15 minutes, flip the eggplant slices, and continue roasting for another 15 minutes or so, until soft inside and golden and crisp on the outside.

Spread 1 cup of the marinara in a 9 x 13-inch baking dish and spread evenly. Add a layer of baked eggplant slices. Top with another 1 cup sauce. Sprinkle with 1 cup of the mozzarella, ¼ cup of the remaining Parmesan, and about half of the basil. Add another layer of baked eggplant slices and top with the remaining 1 cup sauce. Sprinkle with the remaining 1 cup mozzarella cheese, remaining ¼ cup Parmesan, and remaining basil.

Bake until the top is bubbly and golden, 15 to 20 minutes. Cut into 6 pieces and ENJOY!

Notes

Leftovers will keep in an airtight container in the refrigerator for 3-4 days, however the eggplant will lose some of its crispiness as it sits. Rewarm in the microwave or in a 350°F oven for 5-10 minutes.

We do not recommend freezing this dish. As it thaws, the high water content in the veggie will result in it becoming a bit mushy and soggy.

Other tips:

When slicing the eggplant, cut cross-wise into 1/4-inch thick rounds. The slices will vary in diameter, since this vegetable is not a uniform cylinder, but try to keep the thickness of each slice similar in size, so that they cook at the same rate.

It’s important to roast the eggplant before it is assembled with the sauce and cheese. This will not only add flavor, but it will also keep the casserole from becoming soggy.

If you have the time, we recommend grating your cheese for this recipe. Pre-shredded cheese that is sold in a bag contains stabilizers and anti-caking agents and doesn’t melt as well.

Nutrition

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Ingredients needed

Frequently asked questions