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An easy recipe for healthy and gluten free eggplant Parmesan. No need for frying! This eggplant Parmesan is baked in your oven.
If you like eggplant, you will consider eggplant Parmesan a delicacy. Tender, flavorful eggplant slices coated in a crunchy coating, smothered in marinara sauce and cheese and baked until the cheese is melted.
What’s not to like?
I love eggplant. My mother in law used to make eggplants in tomato sauce. She would coat the eggplant slices in batter, fry them, then simmer in tomato sauce. It was an exquisite dish, but it required a lot of work, especially the frying part.
Frying eggplants is a challenge, because they tend to absorb ridiculous amounts of oil. One trick my mother in law used was to salt the eggplant rounds prior to frying them. This removes moisture, and allows for crispier eggplants while using less oil. Another step in this complex recipe!
I am a lazy cook. There’s no way I am going to fry eggplants. So in this eggplant Parmesan recipe, I bake the eggplant instead. High heat baking achieves similar results to salting and frying, with much less effort.
I use almond meal to coat the eggplant Parmesan. This keeps the dish gluten free and relatively low carb, but you can certainly use the same amount of breadcrumbs if you prefer. It’s best to use coarse almond meal (product link in recipe below) rather than fine almond flour, though if all you have is almond flour, it will work in a pinch.
If you like eggplant and are looking for more easy and healthy eggplant recipes, try this very flavorful eggplant casserole!
Watch the video to see how I make this easy baked eggplant Parmesan:
- Cooking spray (I use avocado oil)
- 1 large eggplant (1 lb.)
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 large egg
- 1 1/2 cups almond meal
- 1/2 cup marinara sauce
- 1 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 2 tablespoons chopped parsley
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and spray it with cooking spray.
- Slice the unpeeled eggplant into 1/2-inch rounds, discarding the ends. Season the eggplant slices with salt, pepper and garlic powder.
- In a small baking dish, whisk the egg with a tablespoon of water. In another baking dish (I used a 8X11-inch dish), add the almond meal.
- Dip each eggplant round in the egg, then dredge in the almond meal. Arrange the coated eggplant slices on the prepared baking sheet. Spray with cooking spray.
- Bake the eggplant until tender, about 20 minutes per side.
- Remove the eggplants from the oven, but keep the oven on. Top each eggplant with marinara sauce, then top with mozzarella and finally with Parmesan.
- Return the baking sheet to the oven. Bake the eggplant until cheese is melted, about 5 more minutes. Garnish with parsley and serve.