Crispy Baked Gluten-Free Eggplant Parmesan

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!

Prep Time 15

Cook Time 45

Total Time 1

Servings

Author Melissa Erdelac

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.

Nutrition