By The Toasted Pine Nut
Gluten Free Baked Eggplant Parmesan
9 steps
Prep:15minCook:45min
If you need an easy meat free weeknight meal, Gluten Free Baked Eggplant Parmesan is the perfect recipe! It's a super quick 15 minute prep and so tasty!
Updated at: Thu, 21 Nov 2024 10:33:21 GMT
Nutrition balance score
Good
Glycemic Index
26
Low
Glycemic Load
8
Low
Nutrition per serving
Calories745.2 kcal (37%)
Total Fat51.9 g (74%)
Carbs29.2 g (11%)
Sugars17.2 g (19%)
Protein42.9 g (86%)
Sodium2167.7 mg (108%)
Fiber10 g (36%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat oven t o 350F.
Step 2
Whisk together the almond flour, 1/3 cup of the Parmesan, Italian seasoning, and salt in a medium sized bowl.
Step 3
In a separate medium sized bowl, whisk the eggs with the water.
Step 4
Dip the eggplant rounds into the egg wash and then into the almond flour mixture.
Step 5
Lay them on a baking sheet making sure each eggplant has enough room so that they’re not overlapping. You may need to use two baking sheets.
Step 6
Bake the eggplant rounds for about 20 minutes, flipping halfway, or until they’re golden brown.
Step 7
Grate half of the mozzarella cheese and tear apart the remainder into chunks.
Step 8
To make the Parmesan bake, spread about 1/4 of the marinara on the bottom of a baking dish. Lay down a layer of the eggplant rounds. Pour on another layer of the marinara and top with 1/2 of the grated mozzarella. Repeat again until you run out of eggplant rounds and top with the torn mozzarella pieces. Sprinkle on the remaining Parmesan.
Step 9
Bake for about 25 minutes, or until the cheese is melting and bubbly. Serve!
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