Eggplant Parmesan has been given a healthy makeover. Instead of fried, this recipe is baked and the breading is made with coconut flour, which keeps this dish gluten-free, keto-friendly, and Paleo-friendly. It also is the secret to a really luxurious Eggplant Parm.
Peel and slice the eggplant into ½ inch slices. Generously salt each side of the slices 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 degrees Farenheit. Rinse and dry pan and rack used to salt eggplant.
In a shallow dish, whisk together the eggs with ½ teaspoon of salt and a dash of pepper. In a separate shallow dish, whisk together the flour, ½ teaspoon salt, pepper, and oregano together.
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 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.
For a super cheesy Eggplant Parmesan, add up to ½ cup of grated Parmesan to the flour breading.
If you are not gluten-free or keto--use panko bread crumbs instead of the coconut flour.