Go Back
–+ servings
Print Recipe

Rachel's Eggplant Parmesan

Servings: 6

Ingredients

  • 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

Instructions

  • 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
  • paper.

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.
  • Enjoy!