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Finished eggplant parmesan before baking.
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Eggplant Parmesan

Layered with sauce and cheese, this eggplant dish makes perfect single-serve portions. Try this any-night favorite with meat eaters as well.
Prep Time30 mins
Active Time40 mins
Resting Time10 mins
Total Time1 hr 20 mins
Course: Main Course
Cuisine: Italian
Diet: Gluten Free, Vegetarian
Keyword: Gluten-free, Keto
Yield: 10
Calories: 263kcal
Author: Jamie P

Equipment

  • Cookie Sheet

Materials

  • 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

Instructions

  • 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).