Healthy Crispy Baked Eggplant with Parmesan

1 Star2 Stars3 Stars4 Stars5 Stars (24 votes, average: 3.38 out of 5)

2 Servings

Healthy Crispy Baked Eggplant with Parmesan

Categories > Dairy Free, Dinner, Gluten Free, Grain Free, Sugar Free, Vegetarian


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.


1 Star2 Stars3 Stars4 Stars5 Stars (24 votes, average: 3.38 out of 5)

2 Servings




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



  1. Preheat the oven to 375 degrees.
  2. 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.
  3. Using a paper towel, blot extracted water from each disk.
  4. In a medium bowl, whisk the eggs.
  5. In another clean bowl, mix together the almond flour, rosemary, garlic powder, basil, and parmesan cheese.
  6. 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.
  7. Bake for 30 minutes, flipping halfway through, or until lightly browned.
  8. 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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