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Healthy Crispy Baked Eggplant with Parmesan

Eggplant parm is the kind of stick-to-your-ribs Italian fare that makes you feel warm and happy…and bloated and like you need a nap.

If you want to enjoy the flavors more often without those latter feelings, here’s the way to do it.

Instead of breadcrumbs, we created a yummy, gluten-free coating made with almond flour and spices. Bake until crispy, and then layer on delish marinara and parmesan for classic flavor.


  • Eggplant
  • Salt
  • 2 cups almond flour
  • 1 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1/4 cup shredded parmesan cheese
  • 2 eggs
  • Marinara sauce
  • Fresh basil


  • Preheat the oven to 375 degrees.
  • Slice the eggplant into ¾ inch disks, and lay in a single layer on a baking sheet, sprinkling each side with salt. Let rest for 10 minutes.
  • Using a paper towel, blot extracted water from each disk.
  • In a medium bowl, whisk the eggs.
  • In another clean bowl, mix together the almond flour, rosemary, garlic powder, basil, and parmesan cheese.
  • Dip each eggplant disk into the egg, and then cover generously in the dry mixture, arranging the breaded eggplant back into a single layer on the baking sheet.
  • Bake for 30 minutes, flipping halfway through, or until lightly browned.
  • To serve: While still warm, spoon marinara onto each disk, and top with a small piece of basil. Enjoy!


Eggplant is a hearty veggie that makes a great base for a filling plant-based meal. This one’s easy to make in a big batch for a quick family dinner or for leftovers to enjoy all week long. It also contains eggs and parmesan for added protein and vitamin-rich tomato sauce.

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