Gluten Free Baked Eggplant Parmesan
Gluten Free Baked Eggplant Parmesan

Gluten Free Baked Eggplant Parmesan is a super easy weeknight meal elegant enough to serve as a vegetarian holiday main course.

In this recipe

  • How to make Gluten Free Eggplant Parmesan
  • Tips and tricks for GF Aubergine Parmalade
  • Exchange and substitution of ingredients
  • Variations of Gluten Free Eggplant Parmesan
  • serving suggestions
  • How to Store and Reheat Eggplant Parmesan

Eggplant Parmesan is an Italian-American appetizer that’s similar in flavor to lasagna—the combination of crisp and soft eggplant, silky tomato sauce, and gooey, melted cheese makes for an appetizer that’s as satisfying as lasagna, without the need for pasta.

Since breading can be tricky if you’re gluten sensitive and frying eggplant isn’t the healthiest treat for the veggies, we created an oven-baked version that also happens to be gluten-free and just as delicious as the traditional version.

How to make Gluten Free Eggplant Parmesan

Almond flour as a substitute for breadcrumbs is popular in the keto world and yields an eggplant parmesan that’s heartier than the standard version due to almond flour’s high protein content.

To make this oven-baked version, toss salted and drained eggplant slices in almond flour, salt, and herbs, then bake.

Once golden brown, layer them in a casserole dish with marinara sauce, mozzarella, and parmesan cheese and return to the oven for a cohesive parmesan dish. A sprinkling of fresh basil on top before baking adds the perfect touch of aromatic greens.

Tips and tricks for GF Aubergine Parmalade

Following the tips and tricks below will help make this the best baked eggplant parmalade possible.

Don’t skip salting and draining the eggplant. If you’re short on time, you can precede this step and store the salted and drained eggplants in tightly wrapped plastic wrap overnight. (Tight packaging is important to keep the veggies from oxidizing and discoloring.) In the past, when I’ve tried skipping this step, the end result was bitter and the eggplant was less tender.

Not gratinated: While it may be tempting to bake the finished dish longer, it just needs to be heated enough to fuse together. When I first developed this recipe, I treated it like lasagna, which benefits from longer baking because the pasta absorbs more sauce. But since nothing here is absorbent, I’ve found that prolonged baking just dries it out.

You will need 1 pound of eggplant. If only smaller eggplants are available, use 2-3 small eggplants.

This recipe can easily be doubled. Double all ingredients and bake in an 11×17-inch baking dish.

Exchange and substitution of ingredients

Not a fan of some of the ingredients in this recipe, or don’t have all the ingredients on hand? Try one of these swaps or subs.

  • For meat lovers, a bolognese sauce can be used instead of the marinara. To prepare the eggplant parmalade, the bolognese should be prepared in advance.
  • If you prefer zucchini to eggplant, follow the recipe with zucchini slices instead. Treat them the same way you would the eggplants, salting and draining first, and cut into similar 1/2 inch thick pieces.
  • While most recipes calling for almond flour call for the blanched kind with the skin removed, if you have almond flour on hand you can use that instead without detracting from the recipe.
  • Don’t want to make marinara sauce? No problem! A store-bought version with glass works just fine instead.
  • If you don’t have fresh basil, substitute fresh parsley. If you like both herbs, use both.

Variations of Gluten Free Eggplant Parmesan

I love this recipe the way it is, but I wouldn’t say no to any of the following variations.

  • To pack even more veggies in, a layer of chopped, cooked spinach can be added between the eggplant and marinara.
  • For even more cheesy goodness, a layer of ricotta cheese can be added along with parmesan and mozzarella; Just don’t include that in the top layer or you won’t get a crispy cheese finish.
  • If you want to add a touch of sweetness to your red sauces, add a teaspoon of sugar, honey along with salt and pepper.

serving suggestions

Serve this Eggplant Parmesan with a side salad and crusty bread for a complete Italian-inspired meal.

Despite the vegetable basis, vegetarian side dishes go very well with it. Try it with green beans or a fennel and radicchio slaw.

How to Store and Reheat Eggplant Parmesan

This dish makes great leftovers. If you have half or more left, you can place plastic wrap over the top of the casserole dish and store it in the fridge. It keeps in the fridge for several days. For smaller portions, a tightly sealed container is better.

Freeze: Place leftovers in a tightly closed container and freeze for up to three months. If you want a complete guide to freezing casseroles, we’ve got all those details for you in this guide.

To warm up: Place leftovers in an ovenproof casserole dish and heat at 325°F until hot to the touch.

Gluten Free Baked Eggplant Parmesan

preparation time
70 minutes

cooking time
50 minutes

total time
2 hours

4 servings


  • 1 big aubergineCut into 12 1/2 inch wide circular slices

  • 2 teaspoon Saltdivided

  • 3 tablespoon Extra virgin olive oildivided

  • 1 Cup almond flour

  • 4 cloves garlicchopped

  • 1 tablespoon Italian spice

  • 2 (15ounce cans or jars) tomato puree

  • 2 tablespoon tomato paste

  • 1 tablespoon red wineOptional

  • 1/8 teaspoon ground black pepper

  • 1 Cup grated mozzarella cheese

  • 3 tablespoon grated parmesan cheese

  • 2 tablespoon fresh basilChiffonade (optional) and more for garnish


  1. Salt the aubergines:

    Season the eggplant slices with 1 1/2 teaspoons salt and place in a colander. Place the eggplant in the sink for an hour, then use your hands to squeeze out as much liquid as possible.

    Take each slice and squeeze it between your hands to allow the water to drain (you can also use a paper towel for this step). Use a light squeezing motion; Squeeze too hard and you will tear the eggplant.

    As you do this, you’ll grate off much of the excess salt, which will keep the eggplant from becoming overly salty.

  2. Preheat the oven and prepare a baking sheet:

    Preheat your oven to 425°F. Line a large baking sheet with parchment paper. Drizzle the parchment paper with 1 tablespoon olive oil.

  3. Turn eggplants in almond flour:

    Put the almond flour on a large plate. Dip each eggplant slice into the almond flour on both sides, then place on the baking sheet. Because they shrink as they cook, they can be placed very close together as long as they don’t overlap. Drizzle the dredged eggplants with an additional tablespoon of olive oil.

  4. Bake eggplant:

    Bake the eggplant for 20 minutes. Carefully remove the aubergine from the oven and turn the aubergine slices with tongs. Return to the oven and bake for another 10 minutes.

    The almond flour should be completely golden on both sides and crunchy to the touch. The eggplant itself will look pretty wilted. Remove from the oven and set aside until the casserole is ready to assemble.

  5. Prepare tomato sauce:

    In a medium saucepan over medium-high heat, add the remaining 1 tablespoon olive oil. Add the garlic and Italian seasoning and sauté for a minute, stirring frequently to avoid burning the garlic.

    Add the tomato puree and tomato paste and cook for another minute. If using the wine, add the remaining 1/2 teaspoon salt and pepper and stir to combine.

    Once it boils, reduce the heat to medium-low and simmer. Cover and simmer for 20 minutes. Remove from stove.

    The finished sauce should look thick enough to pour over pasta, slightly covering the back of a spoon. It will have a dark red hue and will smell like cooked tomatoes.

  6. Reduce the oven temperature and assemble the casserole:

    Once the eggplants are cooked, reduce the oven temperature to 375°F.

    Gently scoop 1/2 cup tomato sauce into a 9×9-inch casserole dish. Using a fork or tongs, place 4 eggplant slices over the tomato sauce and add an additional 1/2 cup sauce just above the eggplant. Then sprinkle 1/3 cup mozzarella and 1 tablespoon parmesan on top.

    Create three layers total by adding another 4 eggplant slices, then 1/2 cup sauce, then 1/3 cup mozzarella, and 1 tablespoon parmesan (two more times).

    The top layer should have mozzarella and parmesan, then sprinkle with fresh basil.

  7. Bake and serve casserole:

    Place the casserole in the oven for 20 minutes, until the cheese is completely melted and slightly golden in spots. Remove from the oven and let cool for five minutes. Garnish with basil and serve.

nutritional information (per serving)
460 calories
24g Fat
55g carbohydrates
16g protein
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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!