Whether you are gluten free of not, this Baked Eggplant Parmesan is the best recipe for Eggplant Parmesan EVER! This eggplant recipe is an incredibly rich, luxurious, and comforting classic.
I adore Eggplant Parmesan.
I used to order it at every Italian restaurant I dined at, but after stumbling upon a secret that takes Eggplant Parmesan to the next level–I no longer order out. I will only eat this dish at home now, because my recipe for Baked Eggplant Parmesan is simply the BEST!
This is a Gluten-Free Eggplant Recipe happens to be SCD-approved, Gluten-Free, and low carb, but MOST importantly, delicious! You MUST try regardless of your dietary preferences.
Baked Eggplant Parmesan
The secret to making this Eggplant Parmesan incredibly rich and satisfying is Coconut Flour.
Sounds crazy?! I know, but TRUST me, even people who hate coconut flour–adore this Eggplant Parmesan Recipe.
Coconut flour is low carb, paleo, gluten-free, SCD approved gives this Eggplant Parmesan the most delicious rich flavor. It really is what makes this eggplant Parmesan so rich and tasty.
Ingredients for the BEST Eggplant Parmesan
- Coconut Flour
- Parmesan Cheese
- Use Nutritional Yeast in place of Parmesan to keep this Eggplant “Parmesan” dairy-free and Paleo.
- Salt and pepper
- Dried Oregano
- Marinara Sauce/Spaghetti Sauce
How to Make Baked Eggplant Parmesan
Homemade Eggplant Parmesan is actually a quite simple recipe, albeit a bit time consuming (but very little hands on work!)
Step One: Prepare your Eggplant
- Peel the eggplant.
- Slice into 1/2 inch slices.
- Place eggplant slices on baking rack over sheet pan and liberally sprinkle with salt.
- Let the Eggplant sit for one hour.
- Rinse the eggplant slices, from the water that was drawn out.
- Pat dry.
Step Two: Bread Eggplant
- In a pie dish, whisk eggs with water and salt and pepper.
- In separate pie dish, whisk together coconut flour with Parmesan and herbs.
- Dip eggplant slices into egg wash.
- Then into coconut flour mixture.
- Place on cooking rack over rimmed baking sheet.
Step Three: Bake the Eggplant
- Bake the eggplant slices on a cooling rack on top of cookie sheet to get all sides nice and browned.
- Alternatively, use a broiler pan.
- By using this method of baking breaded foods on a cooling rack, you can achieve a crisp crust without frying.
Step Five: Prepare Eggplant Parmesan
- Once eggplant is baked, layer the baked eggplant slices in a 2 quart baking dish with homemade marinara sauce.
- Top with freshly grated Parmesan cheese.
- Use Nutritional Yeast to keep this Baked Eggplant Parmesan Dairy-Free and Paleo.
How To Rid Eggplant of Bitterness
Eggplant is naturally bitter.
If time permits, it is best to rid that eggplant of it’s natural bitterness.
- Salt peeled, eggplant slices for at least an hour
- After the hour, rinse and pat dry the eggplant before breading.
This process will remove the bitterness from Eggplant.
Tips on Homemade Eggplant Parmesan
- If you are wanting Paleo Eggplant Parmesan or Dairy-Free Eggplant Parmesan, substitute the Parmesan Cheese for Nutritional Yeast. The breaded eggplant will reminiscent of Eggplant Parmesan–albeit without the Parmesan Cheese.
- This recipe for Eggplant Parmesan is Keto Friendly and Low Carb
- I also love to use coconut flour in other recipes, like these Coconut Flour Pancakes from Gluten Free on a Shoestring, Coconut Flour Cookies from Texanerin Baking or Coconut Flour Banana Muffins from Meaningful Eats.
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Eggplant Parmesan Recipe
Gluten Free Eggplant Parmesan
- 1 large eggplant peeled and sliced into 1/2 inch rounds
- 2 eggs whisked with 1 tablespoon water
- 1/2 cup coconut flour
- 1 teaspoon salt divided
- 1/2 teaspoon pepper
- 1 teaspoon dried oregano
- 2 cups marinara sauce
- 1/2 cup Parmesan Cheese freshly grated
- 3 tablespoons extra virgin olive oil approximate
- If time permits, generously salt eggplant and let sit for up to 1 hour. Rinse and pat dry.
Prepare Eggplant Parmesan
- Preheat oven to 400 degrees. Lay an oven safe cooling rack onto of a cookie sheet or use a broiler pan.
- Place the whisked egg with 1/2 teaspoon salt in a shallow dish.
- Mix the flour, remaining salt, pepper and oregano in seperate shallow dish.
- Dip each slice of eggplant into the egg wash, followed by the flour mixture, then set onto the baking sheet. Drizzle with a bit of olive oil.
- Bake for 15 minutes and then flip eggplant slices over and drizzle with a tiny bit more olive oil. Continue baking for an additional 15 minutes.
- Lower oven temperature to 350 degrees.
- In a 2 quart baking dish, cover the bottom with a layer of marinara sauce. Cover with a layer of eggplant, repeated with freshly grated parmesan. Repeat layers until all eggplant is used. On final layer top with remaining sauce and a generous layer of Parmesan cheese and a drizzle of olive oil.
- Bake for 25-30 minutes or until cheese is melted and bubbly.
- Use nutritional yeast in place of Parmesan cheese for a dairy free and/or Paleo version of Eggplant Parmesan.
To Make Eggplant Parmesan, You May Need
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