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Weekly at Mor: Eggplant Parmesan

We’ve discovered a number of ways to use homemade spaghetti sauce. Some nights, we smother “noodles” (a.k.a. baked spaghetti squash) but other nights it’s layered in eggplant parmesan.

Simple to prepare, the recipe requires a perfectly ripe large eggplant and a little extra time. The trick to working with eggplant is creating slices that aren’t too thick (you want them to be thick enough to hold together with toppings but also make breaded medallions that stay soft enough after baking to cut with a butter knife.) Beyond cutting, make time for the slices to sweat. It’s amazing how much liquid beads on a slice of eggplant when salted and peppered.

The amount of time it takes to assemble the breading, chop the spices and garlic and wait for the oven to preheat is enough for the eggplant to do its thing (I estimate about 30 minutes max, if you want to be exact). Before breading, dry them before you dip slices in an whisked egg wash. If you want to keep the breading crisp, prepare a baking sheet with a wire cooling rack sprayed with olive oil to keep the eggplant from sticking. We’ve discovered missing this step can make one side of your eggplant soggy unless you turn the slices half way through baking.

The last step is simply layering cheeses, sauce and eggplant in a baking dish and voila. You’ve made eggplant parmesan!


Finished eggplant parmesan before baking.

Eggplant Parmesan

mor kitchen
Layered with sauce and cheese, this eggplant dish makes perfect single-serve portions. Try this any-night favorite with meat eaters as well.
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Prep Time 30 mins
Cook Time 40 mins
Resting Time 10 mins
Total Time 1 hr 20 mins
Course Main Course
Cuisine Italian
Servings 10
Calories 263 kcal



  • 1 Eggplant sliced
  • 1 Egg
  • 1 Cup Almond Flour
  • ½ Cup Parmesan Cheese
  • 1 Tablespoon Sea Salt
  • 1 Tablespoon Pepper
  • 4 Cups Shredded Mozzarella
  • 4 Cups Organic Spaghetti Sauce
  • 1 Tablespoon Fresh Basil chopped
  • 1 Tablespoon Fresh Oregano chopped
  • 1 Tablespoon Minced Garlic


  • Slice and sweat the eggplant (30 minutes) while oven pre-heats to 350 degrees.
  • Prepare egg wash and almond flour, Parmesan cheese, salt, pepper mixture in two separate pie plates.
  • Prepare in advance spaghetti sauce (or use favorite jar of sugar-free, organic tomato-based sauce). Pour a cup of sauce in medium glass baking dish.
  • Bread eggplant by dipping in egg mixture followed by dredging in flour. Place on parchment-lined pan and sprinkle minced garlic on top and spray with olive oil.
  • Bake at 350 degrees for 30 minutes.
  • Start with layer of bell pepper in baking dish; layer baked eggplant followed by mozzarella cheese, then sauce and fresh chopped spices. Keep layering until all ingredients are used.
  • Bake at 350 degrees until cheese on top is golden brown and sauce is bubbling (approximately 30 minutes).


Sodium: 1580mgCalcium: 341mgVitamin C: 8mgVitamin A: 823IUSugar: 7gFiber: 4gPotassium: 492mgCholesterol: 55mgCalories: 263kcalTrans Fat: 1gSaturated Fat: 7gFat: 18gProtein: 17gCarbohydrates: 13gIron: 2mg
Keyword Gluten-free, Keto
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