Enjoy Gluten-Free Eggplant Parmesan with crispy, golden breading, fresh marinara, and lots of gooey mozzarella cheese. This effortless, baked dish is so divine, no one will know they are also enjoying a low carb and keto-friendly recipe!
eggplant parm at its best!
Yes, it is possible to still enjoy the best comfort food with this easy gluten-free and low carb recipe! Gluten-free eggplant parmesan uses almond flour and parmesan for the breading, instead of gluten-free breadcrumbs, which also makes this decadent dish low carb and keto-friendly!
I always opt for effortless, easy cooking. Therefore, using breaded and baked eggplant, rather than fried, means prep is hands-off while still achieving a golden crispy crust. Like grilled chicken parmesan and oven breaded pork chops, this recipe provides a healthier preparation while still maintaining the quintessential indulgent taste.
- Eggplant – Select medium to small eggplant for a less bitter taste, and eliminating the need to salt and “sweat” the eggplant first.
- Almond Flour – Great taste while keeping the recipe gluten-free and low carb. See this article for more almond flour recipes!
- Parmesan Cheese – Used for the gluten-free breading, so choose finely grated.
- Mozzarella Cheese – For best results use freshly grated mozzarella or a combination of fresh and grated mozzarella.
- Marinara – Opt for store-bought marinara or use the quick & easy homemade marinara in gluten-free parmesan chicken recipe.
- Cornstarch – This helps bind the breading together. However, for a low carb / keto breading it may be omitted or replace with coconut flour.
- Seasonings – Combination of garlic powder and Italian seasoning to flavor the breading.
How to make Gluten-free eggplant parmesan
(Note: This is a step-by-step tutorial with pictures. For more specific instructions, along with ingredient amounts, see the recipe card at the bottom of the post.)
First, prepare the breaded eggplant. In one dish combine the almond flour, parmesan cheese, optional cornstarch, garlic powder, Italian seasoning, salt and pepper. In another bowl whisk the eggs. Slice the eggplant into eighteen 1/2″ rounds, which is enough for six slices layered three times.
Dip the eggplant in the eggs then the gluten-free, low carb breading. Place the slices on greased baking sheets.
Bake for 20 minutes, flipping the eggplant halfway through. The eggplant should be lightly golden brown.
Assemble the eggplant parm by layering marinara at the bottom of a 9X13 baking dish. Top with 6 eggplant slices to cover bottom. Sprinkle 1 cup of cheese on top. Repeat the layers two more times.
Bake, uncovered, for 25-30 minutes, or until cheese is melted and dish is hot throughout. Let the dish stand for 10 minutes before cutting and serving.
FREQUENTLY ASKED QUESTIONS
Yes, with a simple adaptation. Cornstarch is used the bind the breading together, but for low carb eggplant parmesan, simply omit it or replace it with an equal amount of coconut flour.
No, if you select the right-sized eggplant. Choose medium to small eggplant with smooth, shiny skin. These have thinner skins with a creamy interior when cooked.
Yes, but you will have to bread and bake the eggplant first. After the breaded eggplant has baked, cool completely, and then assemble according to the recipe.
Cover the dish securely with plastic wrap and then cover with foil. Freeze up to 3 months. When ready to bake, remove the wrapping, and bake from frozen, adding 20-30 minutes to the baking time. Alternatively, or thaw overnight, remove the wrapping, and bake according to the recipe, adding 5-10 minutes.
Store any leftovers in an airtight container, refrigerated up to the three days. Reheat in a 350ºF oven for 20 minutes.
More gluten-free comfort recipes
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Low Carb & Gluten-Free Eggplant Parmesan
- 2 tablespoons olive oil, divided
- 2 medium eggplant, sliced in ½" rounds, 18 slices
- 3 eggs
- 1 ⅓ cup almond flour or meal
- 1 cup grated Parmesan
- 2 tablespoons (optional) cornstarch, omit or substitute coconut flour for low-carb / keto
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- 24 ounce marinara sauce, divided
- 3 cups freshly grated mozzarella, divided
- (optiona) fresh basil, for serving
- Preheat the oven to 425°F. Divide the olive oil between 2 baking sheets and grease evenly. Set aside.
- Prepare the eggplant breading by mixing together the almond flour, parmesan cheese, optional cornstarch, garlic powder, Italian seasoning, salt and pepper in a shallow bowl. In another bowl whisk the eggs.
- Dip the eggplant slices first in the eggs then transfer to the almond flour breading. Coat both sides and transfer to the prepared baking sheets. Repeat with the remaining eggplant.
- Bake for 20 minutes, flipping the eggplant halfway through. The eggplant should be lightly golden brown. Reduce the oven temperature to 375°F.
- In a 9X13 baking dish spread 1 cup marinara on the bottom. Top with 6 eggplant slices to cover bottom. Sprinkle 1 cup of cheese on top.
- Add another layer of 6 eggplant slices, 1 cup of sauce, and 1 cup of cheese. Finish layers with remaining eggplant, 1 cup sauce, and 1 cup of cheese.
- Bake, uncovered, for 25-30 minutes, or until cheese is melted and dish is hot throughout. Let stand for 10 minutes before cutting and serving with optional fresh basil.
FREQUENTLY ASKED QUESTIONS
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