baked eggplant parmesan

Make a healthy baked eggplant parmesan with crispy almond flour-coated eggplant slices that are baked -- no frying or bread crumbs needed!

Baked Eggplant Parmesan

eggplants,

eggs

almond flour*

Parmesan, divided*

Italian seasoning

sea salt

black pepper

Cooking spray

24 oz jar (3 cups) marinara sauce

mozzarella*

basil

Preheat oven to 425°F. Line two large baking sheets with parchment paper and coat with cooking spray. In a shallow bowl, whisk together almond flour, 1/2 cup Parmesan, Italian seasoning and ½ teaspoon sea salt. Season with salt and pepper. 

In another shallow bowl, whisk eggs with 2 Tablespoons water and season with salt and pepper. 

Dip an eggplant slice into the egg wash, then sprinkle the almond flour parmesan mixture over each side of the eggplant slice. Place on baking sheet. Repeat to coat all eggplant slices. Spray tops lightly with cooking spray.

Bake until soft inside, and golden and crisp on the outside, about 30 minutes, flipping around the 15 minute mark.

In a large baking dish, add 1 cup of marinara and spread evenly. Add an even layer of baked eggplant slices. Add another 1 cup of sauce. Sprinkle with 1 cup mozzarella, ¼ cup of the remaining Parmesan and 1/4 cup fresh basil. Top with another layer of baked eggplant slices and spread on 1 cup of sauce. Top with 1 cup of mozzarella cheese, ¼ cup parmesan and remaining fresh basil.

Bake, uncovered, until top is bubbly and golden, about 15 to 20 minutes.

I made this baked eggplant parmesan a couple weeks ago for the first time.  Wow....oh Wow!!  I loved it, and my husband went crazy over it.  He isn't a big leftovers guy and he devoured the leftovers also.  He has been begging me to make this dish again and so I am going right now to make it tonight!  In 12 years of marriage, I do not remember a response like this to a meal I've made.  Thanks Brittany!  I love all your recipes I have tried.  after tonight I am going to try the vegan version of this, as I prefer not to eat dairy often.

Oh my word! I'm so glad I subscribed to this site because these recipes are AMAZING! My husband wasn't a fan of me making eggplant parmesan for dinner tonight. I followed this recipe and after his first bite he said, "you need to make this every week!" Seriously fantastic.

I usually don’t leave reviews but this was so delicious I had to rate it 5 stars. I will be making this over and over again! Thanks for the recipe.

My husband and I both LOVE this recipe! The flavors and textures are great. We will definitely be adding it to our regular rotation of recipes!

Wowza! I made this for my husband since he’s been directed by his doctor to cut back on carbs. Not being an eggplant fan myself, I didn’t think it would be a recipe I would enjoy. I even had a separate meal for myself planned. I was amazed at how much I loved it, and of course he did as well! I make it every week. Absolutely delicious!

Great recipe, very satisfying. I made a couple of modifications: used a micro blade to shred the Parmesan which mixed in better with the flour and added crushed red chili peppers to the marinara sauce.

Awesome recipe! I was shocked at how great this was!!

I love this recipe and the fact that it has 19g of Protein.  The only changes I made were to use regular flour and I made my own marinara sauce by chopping Campari tomatoes in diced red onion and minced garlic with Italian herbs. It wasn’t quite enough so I added a can of diced Italian tomatoes with a squirt of tomato paste.  I peeled an eggplant and cut 1/4” slices which cut down on baking time by 10-15 minutes.  I added more cheese because more cheese is always better.  It was phenomenal!  Thank you for creating this!

Hi, LOVE LOVE LOVE this recipe. My wife and I really enjoy this. A little wine some bread yummy!!! Just one quick question. What temp. are our you cooking the Lasagna once it is all put together. Thanks again

I have been making eggplant parm my entire life. The baking method was terrible. They never became “ golden and crispy” no matter how long i left them in the oven! 
No other choice but to fry them. Very disappointed.

What a wonderful recipe this is. I love eggplant parmigiana but haven’t made it in decades as it always turns out greasy as the eggplant soaks up the oil. Using the spray oil with the baking paper is genius. I added a small spoon of ricotta cheese on top of the cooked eggplant before topping with sauce and cheese. Thanks Meghan will definitely use this again!

Fabulous recipe for delicious eggplant parm. I added red pepper flakes to the flour mixture and extra chopped basito each of the layers, largely because I had plenty on hand. My husband and I really enjoyed this tasty treat and will include this on our regular dinner rotations.

Will be trying tonight, but wanted to know if I needed to salt the eggplant first?

Delicious recipe! This was my first time making eggplant Parmesan and I will definitely be making it again. 
One thing I was disappointed in was that your video didn't correspond to your instructions regarding coating the eggplants with the almond flour mixture. Your instructions state to NOT dredge the eggplant through the mixture because it will become clumpy, but your video clearly shows you doing exactly that... dredging. Please update either your instructions or your video to keep consistency.

Made this for me and my husband tonight. We love mushrooms so I added some in and it was delicious!

Loved this recipe! I am a college student and made it for my parents and they loved it. Super easy too.

Made this for the first time tonight and it was amazing! I will be making this more! I even shared recipe with family members! Love love loved it!

This was delicious!! My parents are husband are super picky and never eat anything vegetarian, but they LOVED this!! Turned out amazing! Thanks so much for this delicious recipe!

We love this dish so much! My mom was wondering if it could be frozen?

Made this recipe today. It turned out so so good. Definitely going to be one of my favorite things to cook. It’s yummy.

oh my YUM!!!!!!! Love this recipe! Will make again!!!

This recipe was so good!! My husband said it was probably the best egg plant Parmesan that he’s ever had. His favorite meal anywhere we go is Egg Plant Parm. Thanks for this healthier version!!

easy to follow instructions. used regular flour and it worked just fine.my husband said it was the best eggplant Parmesan I've made. thanks!

Recipe is easy to follow and the results are delicious. This is a winner and will be included in our regular dinner rotation.

I have made this recipe multiple times for my family of boys, and it has become an all time favorite!  They ask for it often.  Thank you for a healthy and tasty recipe!

A beautiful dish. Easy to make and delicious. A bit salty for my taste, I will go light on the salt.

I loved it. It was very easy to make and it was delicious.Will definitely make again.

This sounds delicious! I’m going to make this tomorrow! Wanted to ask if I can use Panko bread crumbs instead?

Have never cooked with eggplant before, but loved it when my Grandmother made it. This recipe was fantastic! Easy to make and so scrumptious!! So glad you posted it and now I have a new dish to make!! Thank you!

Simply excellent!! Experimented on my friend and she said it was the best eggplant parmigiana she had ever tasted! Loved the fact that no frying was involved! I did use 1.5 x the amount of bread crumb mixture and substituted panko for the bread crumbs though. Definitely a keeper!!

https://content.jwplatform.com/videos/cZK8zpdK.mp4

Make a healthy baked eggplant parmesan with crispy almond flour-coated eggplant slices that are baked — no frying or bread crumbs needed!

This Baked Eggplant Parmesan is a lighter twist on the classic Italian recipe. It&#x27;s coated in panko breadcrumbs, then baked with layers of cheese &amp; marinara

sweet onion (large diced)

garlic

tomatoes

eggplants (sliced into 1/2 inche circles)

Salt

panko bread crumbs

olive oil

parmesan (shredded)

all purpose flour

mozzarella

In a small saucepan over low-medium heat, sweat the onions for about 4 minutes, add garlic, and cook until lightly golden brown, about 4 minutes. Add crushed tomatoes and simmer on low for 15-20 minutes.

Make the Marinara

Place the eggplant slices on a baking sheet lined with a clean towel, salt the eggplant generously then apply another clean paper towel on top of the eggplant; let it rest for 45 minutes. Then use the paper towels to pat dry and remove the excess salt and moisture.

Preheat oven to 400°F, lightly grease a baking sheet. Combine bread crumbs, olive oil and parmesan cheese in one bowl. Beat eggs in a separate bowl with 1 tablespoon of water. Place flour in a third bowl.

Toss the eggplant with the flour, then dip into the egg wash, and then into the breadcrumbs, making sure to press the breadcrumbs onto the eggplant firmly. Place onto the prepared baking sheet, and repeat with the remaining slices. Bake until the eggplant coating is browned, about 30-35 minutes.

Prepare the Eggplant

Apply enough marinara to cover the bottom of a casserole dish, place half of the eggplant on top of the marinara.  Spoon another layer of marinara over the top followed by ¾ cup mozzarella. Apply the remaining eggplant on top of the cheese followed by the remaining marinara and one remaining cheese.

Lower oven temperature to 375°F. Cover with aluminum foil and place in the oven for 25 minutes. Uncover and bake until the cheese has lightly browned, about 20 more minutes. Broil for 2-3 minutes if necessary.

Remove from heat and allow to rest for 5 minutes before cutting and serving. Serve with fresh herbs, if desired.

Assemble the Eggplant Parmesan

https://content.jwplatform.com/videos/MlNT6vo2.mp4

This Baked Eggplant Parmesan is a lighter twist on the classic Italian recipe. It's coated in panko breadcrumbs, then baked with layers of cheese & marinara

This baked Eggplant Parmesan is truly incredible: coated in a crispy crust that's magically gluten free. You'll never make it another way!

Baked Eggplant Parmesan 

Parmesan cheese

almond flour

salt

jarred marinara sauce

mozzarella cheese

basil,

Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or spray with cooking spray. 

 Cut off the ends of the eggplant and cut it into 3/8-inch slices. 

Beat the eggs in a shallow bowl and set it aside.

Combine the Parmesan cheese, almond flour, Italian seasoning, and kosher salt in another shallow bowl and set it aside. 

Dip each eggplant slice into the egg and then the Parmesan cheese mixture. Transfer the coated eggplant slices to the prepared sheet pan in a single layer, about 1/2-inch apart. Use two sheet pans if you do not have one large enough to fit all the slices. 

Bake the eggplant for about 20 minutes, flipping them halfway through, until tender and golden brown. 

Remove the eggplant from the oven (go to Casserole Variation* if desired). Add 2 tablespoons of the marinara sauce on top of each eggplant slice and add an equal amount of mozzarella cheese on top of the sauce. 

Return the pan to the oven and continue to bake for 5 to 7 minutes, or until the cheese is melted and the crust is golden brown. Top with torn basil. Serve with pasta (gluten free or legume pasta) or a few side dishes, or the casserole variation makes for a more filling main dish.

My grandmother&#039;s easy Baked Eggplant Parmesan is a delicious vegetarian dinner that only requires 15 minutes of prep!

Grandma's Baked Eggplant Parmesan

butter

½ cup Corn Flakes cereal crumbs

pepper

eggplant

egg, beaten

marinara sauce

Preheat oven to 400F (200C).

Pour melted butter into a 11 x 7-inch baking dish. Set aside.

Place egg in a shallow dish. Set aside.

In a separate shallow dish, combine Corn Flakes crumbs, Parmesan cheese, salt and pepper. Set aside.

Peel eggplant and cut into ¾-inch thick slices. Dip each slice in egg and coat with crumb mixture. Place in a single layer in the prepared baking dish.

Bake for 20 minutes; flip the slices over and bake for an additional 15 minutes.

Pour marinara sauce over eggplant and top with mozzarella cheese. Bake for 3 more minutes, or until cheese is just melted.

https://www.youtube.com/watch?v=5AMSxF0gwR0

My grandmother's easy Baked Eggplant Parmesan is a delicious vegetarian dinner that only requires 15 minutes of prep! This recipe simplifies the classic Italian dish for a quick-prep, kid-friendly weeknight meal!

For the full recipe: https://www.theseasonedmom.com/baked-eggplant-parmesan/

This easy Vegan Eggplant Parmesan recipe is gluten-free, allergy-free, and quick to prepare! Crispy eggplant slices made without oil or eggs in the air fryer, then layered and baked with homemade Italian tomato sauce and dairy-free, soy-free, nut-free cheese! A quick and healthy dinner for the whole family!

Easy Vegan Eggplant Parmesan (Gluten-Free, Allergy-Free) | Air Fried &amp; Baked

Large Eggplant

Cups Gluten-Free Breadcrumbs

TB Homemade Vegan Parmesan (optional)

Cup Milled Flax Seed + 1/2 Cup Water

Cups Marinara Sauce (see below for homemade recipe)

oz Bag Vegan Mozzarella Cheese Shreds

15 oz Can Plain Unsalted Tomato Sauce

15 oz Can Plain Unsalted Crushed Tomatoes

Tsp Dried Basil

Tsp Dried Oregano

Tsp Minced Garlic

Tsp Onion Powder

Tsp Black Pepper

In a wide bowl, mix the milled flaxseed together with 1/2 cup water and allow it to gel for 5 to 10 minutes. In another bowl, mix together the breadcrumbs and parmesan.

Slice the ends off your eggplant and then slice 1/4-inch thick rounds. Dip each round in the flax egg, then coat in the breadcrumb mixture.

Air Fryer: 

To air fry the eggplant, place 3 to 4 rounds at a time in your air fryer, set the temperature to 400°F, and fry for 5 to 7 minutes. Oven Method: Preheat the oven to 350°F and bake the rounds, on a linded baking sheet, for 5-7 minutes on each side until golden brown.

For the Eggplant:

If using homemade sauce, simply mix together the sauce ingredients in a bowl and set aside.

In an 8x8 casserole dish, lightly coat the bottom of the dish with sauce, layer 4 breaded eggplant rounds, cover with 1 to 2 cups of sauce, then top with about half the shredded cheese. Repeat this process for an additional layer.

Cover the casserole dish with foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for another 15-20 minutes until the cheese is melted and golden brown.

Remove, let cool, and serve with fresh parsley if desired.

Assembling the Casserole:

I am definitely going to share this recipe with my Mother. She is allergic to gluten, but she is trying to eat a more plant based diet. Unfortunately a lot of my favourite vegan meals have gluten in them so I can't share them with her. I am also really excited to try your cheese recipes.

Love this recipe, thanks for sharing! This comes in handy because I don't eat dairy and eggplant parmesan is such a good meal!

This vegan dish looks must try so good! I really love eggplant dishes so this is going to a must-try soon.

Your Vegan Eggplant Parmesan was delicious, we loved it!

Classic eggplant Parmesan with layers of globe eggplant, mozzarella, Parmesan, and basil. Layers of comfort and flavor, Italian-style! Don't skip the first step of salting the eggplant, and be sure to check out the notes and watch the video and tutorial.

Eggplant Parmesan Recipe

eggplants (thinly sliced length-wise)

eggs (beaten)

Black pepper

all-purpose flour

tbsp extra virgin olive oil

tomato sauce, (no salt added)

oz Parmesan cheese, (grated (more if needed))

mozzarella cheese, (sliced (more if needed))

Preheat the oven to 325 degrees F.

Lay eggplant slices on a large baking sheet lined with paper towel. Sprinkle with salt and set aside for 30 minutes while you prepare the remaining ingredients. Pat dry. (Optional step. See notes)

Prepare a dredging station with two somewhat shallow bowls, one for the beaten eggs and the other for flour.

Coat an eggplant slice in the flour (shake off the excess) then dip it into the egg and let excess drip back into the bowl. Repeat with the remaining slices. Set eggplant on a large tray for now.

Heat the oil in a large frying pan or skillet over medium heat until shimmering but not smoking. Working in batches if necessary, cook the eggplant slices for 3 to 5 minutes on each side, or until nicely golden. Place fried eggplant on paper towels to drain any excess oil.

Assemble the eggplant parmesan casserole. Spread a bit of the tomato sauce on the bottom of a casserole dish, add a layer of fried eggplant slices,  then top with Parmesan, basil, and mozzarella in  Season to your taste. Continue layering in this same pattern until all the ingredients are used, finishing with a layer of tomato sauce and mozzarella cheese on the very top.

Place the dish on a baking sheet and bake in 325 degrees F heated-oven for 30 minutes, or until the sauce is bubbling and the cheese has melted.

Remove from oven and set aside for 10 minutes before serving. Add a sprinkle of fresh basil on top. Enjoy!

https://content.jwplatform.com/videos/rf3p0w5o.mp4

Easy, authentic eggplant parmigiana recipe

Eggplant Parmigiana

This Lighter Eggplant Parmesan is one of my favorite ways to eat eggplant. No breading, just eggplant, cheese and marinara.

Lighter Eggplant Parmesan

eggplant (1 large or 2 medium)

olive oil spray

ricotta

+ 2 tbsp Pecorino Romano

parsley (chopped)

part-skim mozzarella (I used Sargento)

tomato sauce

Start by making the sauce if you don't have any already made.

Preheat oven to 450°F. Spray 2 sheet pans with oil.

While the sauce simmers, slice the eggplant into 1/4 inch thick slices. Transfer to the prepared pans, it's ok if they overlap slightly. Season with salt. Bake for 20 minutes, turning halfway through until eggplant is golden.

Meanwhile, in a medium bowl combine ricotta, egg, parsley and 1/4 cup of grated cheese.

Put 1/2 cup sauce on the bottom of a 9x12 baking dish, add 1/3 of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta cheese mixture, 3/4 cup of the mozzarella cheese and 3/4 cup of the sauce. Add another layer of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce two more times, reserving the third layer of mozzarella for topping. Finish with 1 1/2 cups of sauce, remaining mozzarella, and the remaining 2 tablespoons of grated cheese.

Heat the oven to 400F.

Cover with foil and bake until cheese is melted and everything is bubbling, about 40 minutes.

Remove foil and bake an additional 10 minutes.

Take it out of the oven and let it sit about 10 minutes before cutting.

This easy no fry eggplant parmesan is the best homemade Italian dinner. Sliced eggplant is breaded and baked till crispy. Then, they are layered with marinara sauce and both mozzarella and parmesan cheeses! 

No Fry Eggplant Parmesan

eggplants (approximately 2 pounds total)

kosher salt (for sweating the eggplants)

panko breadcrumbs

Tablespoon italian seasoning

garlic powder

water

olive oil spray oil

½ cup italian gravy (or store bought marinara)

parmesan cheese

Wash the eggplants and slice into approximately ½&quot; - 1&quot; inch rounds. Lay them on a cooling rack or paper towels and generously salt each side of the eggplant with kosher salt. Allow the eggplant to sit for 1 hour to sweat out any extra bitterness and moisture.

Once eggplants have had time to sweat, rinse them thoroughly with water to remove any excess salt and then pat them completely dry.

Preheat the oven to 400° and line two sheet pans with parchment paper or foil.

Crack both eggs into a shallow dish or bowl with the water and scramble them together with a fork or whisk.

In a separate shallow dish or bowl, mix together the panko breadcrumbs, italian seasoning, garlic powder, salt, and pepper.

Working with 1-2 slices at a time, dip the eggplant into the egg mixture and then into the breadcrumb mixture. Make sure to allow the excess egg mixture to drip off of the eggplant before transferring to the breadcrumbs. Press breadcrumbs into all sides of the eggplant to make sure they stick properly to form the crust around the entire eggplant slice.

Place breaded eggplant slices on the prepared sheet pans and spray or drizzle them lightly with olive oil. Bake in the preheated oven for 25-30 minutes until golden brown. Sheet pans may need to be rotated on the shelves halfway through baking to ensure all of the slices brown evenly.

In a 9x13 baking dish, spread approximately ½ cup of the italian gravy over the bottom of the pan. Layer half of the eggplant slices over the top of the sauce. Then spread 1 cup of the sauce over the eggplant and top with 1 cup of the mozzarella cheese and ¼ cup of the parmesan cheese. Repeat the second layer with the remaining eggplant slices, sauce, and cheeses.

Reduce oven temperature to 375° and bake uncovered for 20-30 minutes until cheese is melted and bubbly.

This keto Eggplant Parmesan is truly incredible: coated in a crispy crust that's magically gluten free. You'll never make it another way!

Keto Eggplant Parmesan 

Made this for dinner tonight and it turned out great!  We used a homemade tomato sauce and served it with egg noodles and some extra tomato sauce.  Our first time trying eggplant, and we'd definitely make it again!

This is one healthy dish that’s sure to be on your weekly menu and the best thing is that it’s so easy to make. Have you tried making Healthy Baked Eggplant Parmesan? Let me teach you how…

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Top 13 baked eggplant parmesan recipes from across the web

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Baked Eggplant Parmesan

Baked Eggplant Parmesan

Baked Eggplant Parmesan

Grandma's Baked Eggplant Parmesan

Easy Vegan Eggplant Parmesan (Glute...

Eggplant Parmesan Recipe

Lighter Eggplant Parmesan

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