Eggplant Parmesan

Dietitian Debbie Dishes lightens up traditional eggplant Parmesan and gives it a gluten-free makeover. The result? A comforting side dish that’s just as tasty as the original with just six ingredients.

Ingredients for servings

    Eggplant Parmesan

  • 1 large eggplants

  • Salt and pepper to taste

  • 2 large eggs

  • 0.75 cup shredded Parmesan

  • 0.66666666666 cup almond flour certified gluten-free if necessary

  • 1 cup shredded mozzarella divided

  • 1 jar marinara sauce divided (certified gluten-free if necessary)

  • Dried parsley optional


  • Slice the eggplant into 1/3-inch slices. Transfer to a colander, sprinkle with salt and toss until all slices are salted. Set aside for 5–10 minutes.

  • Pat eggplant slices dry with a paper towel.

  • In a small bowl, break the eggs and stir well with a fork. In a second small bowl, combine the Parmesan cheese and almond flour.

  • Grease two baking sheets with cooking spray. Dip each eggplant slice in the eggs, then drop into the almond-Parmesan mixture and turn to coat. Transfer to the baking sheet. Repeat with remaining eggplant.

  • Bake for 15 minutes on one side, and flip with a spatula. Bake another 15 minutes, until lightly browned.

  • Spread about 1/3 cup marinara sauce in the bottom of a 9-by-11-inch baking dish. Layer on half the eggplant slices, and top with 3/4 of the mozzarella cheese and 1/2 of the sauce. Add a second layer of eggplant slices, and top with the rest of the sauce and the last of the mozzarella cheese. Sprinkle with dried parsley, if using.

  • Bake for 20–25 minutes or until sauce is bubbly and mozzarella cheese has melted.

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