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!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 425°F. Divide the olive oil between 2 baking sheets and grease evenly. Set aside.

Step 2

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.

Step 3

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.

Step 4

Bake for 20 minutes, flipping the eggplant halfway through. The eggplant should be lightly golden brown. Reduce the oven temperature to 375°F.

Step 5

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.

Step 6

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.

Step 7

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.

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