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3Apr, 22
Clean Food Love
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Rachel’s Eggplant Parmesan 🍆🍅

Looking for a special dish to make this weekend? Eggplant Parmesan is a bit more involved than our typical recipes but it’s really GOOD to make at home. Once you make this – you’ll be asked to make it over and over! Comfort food at its best!

Many people I’ve spoken with, tell me that they LOVE eggplant Parmesan, but they are too intimated to make it at home. So hopefully this recipe provides the nudge to just dive in and try it!

Loads of deep marinara flavor & indulgent melty cheese in between hearty perfectly-roasted crispy eggplant slices. A family FAVORITE!

Be sure to read through the entire recipe before beginning, because we need to divide most of our ingredients to create those delicious layers.

Use YOUR favorite marinara sauce or good quality crushed tomatoes, because that’s where this dish gets a lot of its flavor!

When shopping for store-bought sauce:

I like to make sure the marinara has no added sugar (tomatoes naturally contain sugar, but there shouldn’t be sugar on the ingredients list.)

A good marinara sauce should contain only a few simple ingredients such as tomatoes, garlic, and herbs.

➡️ Try this with Rachel’s Homemade Marinara Sauce.

6 servings


  • 2 medium eggplants (about 2 pounds total)
  • 1 cup almond flour
  • 1 cup grated Parmesan cheese, divided
  • 1 Tbsp Italian seasoning
  • 1 tsp garlic powder
  • 2 large eggs, room temperature
  • sea salt and ground black pepper, to taste
  • avocado or olive oil cooking spray
  • 4 cups marinara or pizza sauce, divided
  • 1 cup shredded mozzarella cheese, divided
  • a handful of fresh basil leaves, minced


Leaving the peel on your eggplants, slice the eggplant lengthwise or crosswise (your choice) into ¼-inch-thick slices.

Place the slices in a colander, sprinkling with sea salt as you layer in the slices. Place your colander in the sink and let the eggplant sit for 30 minutes.

Pat the eggplant dry with a clean dishtowel or paper towels (do not rinse the eggplant!). This step is important to prevent sogginess.

Preheat your oven to 400 degrees f. and line 2 large baking sheets with parchment

Prepare your prep station:

In a shallow dish whisk the almond flour with 1/4 cup of the Parmesan, all Italian seasonings, and all of your garlic powder.

In a second dish, beat the eggs with a good pinch of sea salt and pepper.

Dip your eggplant slices into the beaten eggs, then coat lightly with the almond flour mixture.

Arrange on your prepared baking sheets without overlapping and spray or spritz very lightly with cooking oil.

Bake for 20-25 minutes, or until the coating is golden and crisp. Carefully flip them over halfway through baking time.

Spread 1 cup of marinara in a baking dish. Arrange a layer of eggplant slices over the sauce. Sprinkle a thin layer of mozzarella and parmesan, then top with more marinara sauce as shown. Repeat your layers again, finishing with a final topping of mozzarella.

Bake in your preheated oven for 15-20 minutes or until bubbling and the cheese is melted and golden on top.

Garnish with fresh basil.



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