This recipe for gluten-free eggplant parmesan is proof that you don’t need breadcrumbs to get a perfect crispy bite! Almond flour and parmesan cheese team up for the ultimate golden crust, while a generous topping of marinara and fresh mozzarella bring all the cheesy, saucy goodness. The best part is that my version of this recipe is baked in the oven— no fussy frying required!
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Gluten-Free Eggplant Parm At Its Best With No Mess
Yes, it is possible to still enjoy the best comfort food with this easy, hands-off dish. This baked gluten-free eggplant parm recipe uses almond flour and parmesan for the breading (no speciality GF bread crumbs here!), but doesn’t skimp on that crucial crispy outer texture.
With tons of gluten-free dinner ideas in my collection, how did this recipe become a family favorite, especially in the summer months when I’m endlessly looking for yummy, easy gluten-free eggplant recipes?
I like this no bread crumb version because a mixture of almond flour and parmesan has a great savory taste even the kiddos like, plus I don’t have to buy or prep any special ingredients. Almond flour eggplant parmesan bakes up with such a crispy crust you can skip the frying.
While the slices bake, prep the other ingredients to assemble the casserole. Using freshly grated mozzarella is best for nice, melty, gooey cheese pulls. Sometimes I use shortcut store-bought marinara, but the ease and taste of the sauce from this gluten-free lasagna with ricotta is hard to beat. More times than not I just whip up a batch from that recipe.
We serve ours with a side of pasta or creamy polenta and simple roasted veggies. But, since this casserole is also a great option for make-ahead dinners, I like to serve it to guests as well. Then I’ll go a little more all out on the sides and whip up these epically copycat Olive Garden gluten-free breadsticks and my favorite dinner salad with thick, creamy gluten-free caesar dressing!
Chef’s kiss! This was so flavorful and filling. I served it with an Italian side salad (salami, provolone, etc) and we enjoyed it as a meal. Can’t wait to try your other recipes! Thank you!
—Suzanne
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Ingredient Tid Bits
- Eggplant – Select medium to small eggplant for a less bitter taste, and eliminating the need to salt and “sweat” the eggplant first.
- Parmesan Cheese – Used for the breading, so choose finely grated.
- Mozzarella Cheese – For best results use freshly grated mozzarella or sliced fresh buffalo mozz is so good!
- Cornstarch – This helps bind the breading together. It may be omitted or replace with an equal amount coconut flour or arrowroot powder.
Let’s Make This Together!
(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.)
Prep your breading station like a boss!
First the eggplant is breaded and baked to crispy perfection before it’s layered in the casserole. In one dish combine the almond flour, parmesan cheese, cornstarch, and seasonings. In another bowl whisk the eggs. Slice the eggplant into eighteen 1/2″ rounds, which is enough for six slices layered three times.
Let’s dip and bake
Dip the eggplant in the eggs then the almond flour mixture. Place the slices on liberally greased baking sheets. This also helps the coating get crispy.
Lay out the slices so they aren’t overlapping and bake for 20 minutes, flipping halfway through. The eggplant should be lightly golden brown.
Assemble goodness and second bake
In your baking dish spread a layer of marinara at the bottom. Top with 6 eggplant slices to cover bottom. Sprinkle 1 cup of cheese on top, then repeat two more times. If you don’t have perfect stacked layers, don’t sweat it. Sometimes I cut the veggie rounds in half to fit. It all tastes delish in the end!
Bake, uncovered, for 25-30 minutes, or until cheese is melted and dish is hot throughout. This is also a good time to boil the pasta or make your sides. Let cool for about 10 minutes before digging in!
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Crispy Baked Gluten-Free Eggplant Parmesan
Ingredients
- 2 tablespoons olive oil, divided
- 2 medium eggplant , sliced in ½" rounds, 18 slices
- 3 large eggs
- 1 ⅓ cup almond flour or meal
- 1 cup grated Parmesan
- 2 tablespoons (optional) cornstarch, for binding breading
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 cups (24 ounce jar) marinara sauce, divided
- 3 cups freshly grated mozzarella, divided
- (optiona) fresh basil, for serving
Instructions
- Preheat the oven to 425°F. Divide the olive oil between 2 baking sheets and grease evenly. Set aside.2 tablespoons olive oil
- 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.2 medium eggplant , 3 large eggs, 1 ⅓ cup almond flour or meal, 1 cup grated Parmesan, 2 tablespoons (optional) cornstarch, 1 ½ teaspoon garlic powder, 1 ½ teaspoon Italian seasoning, ½ teaspoon salt, ¼ teaspoon pepper
- 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.1 cups freshly grated mozzarella, 1 cups (24 ounce) jar marinara sauce
- 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.1 cups freshly grated mozzarella, 1 cups (24 ounce) jar marinara sauce
- 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.1 cups freshly grated mozzarella, 1 cups (24 ounce) jar marinara sauce
Notes
Make Ahead Freezer Instructions
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.Storing and Reheating
Store any leftovers in an airtight container, refrigerated up to the three days. Reheat in a 350ºF oven for 20 minutes.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
So delicious! You won’t be disappointed!!
Thanks, Angelic!
Best,
Melissa
Love this recipe, have made it many times.
Aww thanks, Diane! I appreciate you taking the time to let me know.
Best,
Melissa
I made this and it was wonderful! I did peel the eggplant though, not a favorite of mine. that is why I don’t order it out, so this dish is perfect for us.
Going to make it again this week, It is easy and tasty and makes a great meal when i use a meat sauce with some ground sausage and beef. Thank you for this great gluten free recipe.
Thanks for sharing, Dee! I appreciate you taking the time to leave me a note.
Best,
Melissa
The recipe looks great. I’m getting ready to make it with my garden eggplants. Question: the ingredients list 1 cup of parmesan but the instructions say to use 1 cup for each layer. Is it 1 cup split three ways, or 3 cups? I’m giving the recipe 4 stars because it looks so good. I’ll raise it to 5 after I make it and it truly is as good as expected.
Hi Catherine,
I can’t wait to hear back after you make it! It’s 1 cup, split three ways. Thanks for pointing that out. I put a clarifier in the recipe in case anyone is confused by this!
Best,
Melissa
I tried this recipe this evening. Very easy and so very, very good. I didn’t have any eggplant so I used zucchini. It came out beautifully. I will definitely make it again. I dislike gluten free bread crumbs. They never crisp up, just get gummy.
Thank you, Joann. I’m so happy to know it works with zucchini as well. I’m with you about the GF bread crumbs. I feel like they have a tendency to have a GF texture, so that is why I look for alternatives.
Best,
Melissa
I havenʻt tried it yet, but I LOVE eggplant. Could I use something other than eggs? Psyllium egg? Yogurt?
Hi Tracy,
Great question. I haven’t tried it yet, but you could just brush on some olive oil or aquafaba to the eggplant before breading. Yogurt could work, but I would try the other two first.
Best,
Melissa
It’s a deal, I will keep you posted
Chef’s kiss! This was so flavorful and filling. I served it with an Italian side salad (salami, provolone,etc) and we enjoyed it as a meal. Can’t wait to try your other recipes! Thank you!
Chef’s kiss might be my all time favorite expression. So glad you enjoyed the recipe and I’m excited for you to try more as well!
Best,
Melissa