Gluten-Free Eggplant Parmesan

Breaded Baked Eggplant Parmesan on serving dish with tomato sauce.

4.86 from 21 votes

This Eggplant Parmesan recipe is made with a key ingredient that keeps it low in carbs, gluten-free, and incredibly rich and crispy.

Prep Time20

Cook Time1

Total Time1 20

Course: Main Course

Cuisine: Italian

Servings:

Author: Kristen Chidsey

Equipment

Baking Sheet with Rack

Ingredients

1 large eggplant (12-15 ounces) peeled and sliced into ½-inch rounds
kosher salt and pepper to taste
2 large eggs whisked with 1 tablespoon water
½ cup coconut flour
1 teaspoon dried oregano
2 cups marinara sauce
½ cup Parmesan Cheese freshly grated
3 tablespoons extra virgin olive oil approximate

Instructions

Peel and slice 1 large eggplant into ½-inch slices. Generously salt each side of the slices with kosher salt and place the eggplant onto a baking sheet lined with a rack. Let sit for up to 1 hour and then rinse the slices and pat dry.
Preheat the oven to 400℉ (200℃). Rinse and dry the pan and rack used to salt the eggplant, as you will use it baking the eggplant.
In a shallow dish, whisk together the 2 large eggs, a generous pinch of salt and small pinch of pepper. In a separate shallow dish, whisk together ½ cup coconut flour, 1 teaspoon dried oregano, a generous pinch of salt and small pinch of pepper.
Dip each slice of eggplant into the egg wash, followed by the flour mixture, shaking off the excess and then set onto the baking sheet. Drizzle lightly with 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.
Remove the eggplant from the oven and lower the oven temperature to 350℉ (175℃).
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.

Video

Notes

Coconut Flour: It is the key to richest results minus the gluten and carbs! You can find it at most grocery stores by the specialty flours next to all-purpose flours.

Extra Cheesy Eggplant Parmesan: Add up to ½ cup of grated parmesan cheese to coconut flour breading and/or top with mozzarella cheese along with the parmesan.

Storage/Reheating: Store leftover Eggplant Parmesan in an airtight container for up to 3 days in the refrigerator. Reheat in a 350℉ (175℃) oven for 20 minutes, or until warm.

Nutrition