There’s a restaurant in our neighborhood that E and I love. It’s a small little place with the kitchen at the front where Mama Rosa (the chef) makes amazing Italian food. Whenever we visit this restaurant, one of our go to dishes is Mama’s eggplant parm. Mama’s is fried, covered in Italian breadcrumbs and so comforting and delicious.
We tend to be healthy(ish) eaters in our house. Frying and dousing in olive oil isn’t quite our style. Instead of making a typical, not so healthy eggplant parm I make a healthy gluten-free eggplant Parmesan with lower fat cheese and almond flour instead of breadcrumbs.
As a heads up, this gluten-free eggplant Parmesan does take some extra time to make because of the salting of the eggplant before you get started making it. The steps you need to take are below.
This recipe is inspired by Gimme Some Oven’s Baked Eggplant Parm
What you’ll Need to Make Gluten-Free Eggplant Parmesan
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Ingredients for Gluten-Free Eggplant Parmesan
2 large Italian eggplants
1 1/2 cups of almond flour
1 teaspoon of Italian seasoning
2 cups of tomato sauce (either fresh or jarred)
2 cups of mozzarella (I try to use reduced fat or lactose free)
1/2 chopped fresh basil
Steps to Make Gluten-Free Eggplant ParmesanLooking for a yummy cheesy gluten-free recipe? Try this eggplant parm Click To Tweet
Wash your eggplant and cut off the ends.
Cut your eggplant into rounds about half an inch thick.
Prepare a plate by placing paper towel on top. Place the first layer of eggplant rounds on the paper towel. Lightly salt the eggplant rounds. Put another layer of paper towel on top of the rounds and repeat until all of the eggplant rounds have been salted and are covered with paper towel.
Let the eggplant sit for about half an hour. Salting the eggplant helps to remove any bitterness and makes a huge difference in the taste of the dish.
After half an hour rinse off the eggplant to remove any of the remaining salt.
Check out this recipe too –> Healthy Baked Mac & Cheese
To make the almond flour mixture just combine the flour with the Italian seasoning and mix it up a bit.
Please excuse my messy counter!
Create an assembly line of sorts with your eggplant, two eggs (beaten) and almond flour mixture all lined up on the counter. The assembled baking pans will be at the end of your lineup.
Once your lineup is assembled, take the eggplant rounds and dip them in the beaten eggs. Then dip the eggplant (covered in egg) into the almond flour mixture making sure that you cover both sides. Your hands will get a bit messy with this recipe but that’s ok it’s part of the fun.
Once both sides are covered in almond flour, place the eggplant round into the prepared baking pan. Try to keep all of the eggplant rounds on one layer so they can be properly baked. You’ll likely need two baking pans for all of the rounds. Repeat with all of the rounds until everything is covered in almond flour.
Place the eggplant rounds into the oven and bake them for 10 minutes. Then take them out, flip them over and put the eggplant rounds back into the oven for another 10 minutes.
Meanwhile, wash and chop your basil and set it aside.
Prepare your casserole dish by lightly spraying the dish with olive oil.
Cover the bottom of the prepared casserole dish with tomato sauce and then one layer of almond flour crusted eggplant rounds.
Spread more tomato sauce on top of the eggplant rounds and sprinkle mozzarella cheese on top of the tomato sauce.
Continue layering the eggplant rounds, tomato sauce and mozzarella until you get to the final layer. On the final layer, add Parmesan cheese and sprinkle with fresh basil.
Place the casserole in the oven for 20 minutes.
Then enjoy the yummy, cheesy and gluten-free goodness!
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