Go Back
+ servings
Print Recipe
0 from 0 votes

Baked Eggplant Parmesan Recipe

Eggplant parmesan, with a gluten free, grain free, paleo option.
Prep Time1 hr 30 mins
Cook Time1 hr
Total Time2 hrs 30 mins
Course: Entree
Cuisine: Italian
Servings: 8
Author: Angela Roberts


  • 2 eggplants
  • salt
  • 4 eggs may use less
  • 2 cups Italian Style Bread Crumbs order here
  • or 2 cups gluten free Italian Bread Crumbs order here
  • 4 cups tomato sauce recipe here
  • 1 pound mozzarella cheese shredded
  • olive oil coconut oil or avocado oil for frying

  • Optional Grain Free Eggplant

Grain Free Parmesan[


    • Slice eggplant. I like it medium thick, about 1/2 inch. You may choose thicker.
    • Sweat the eggplant. Lay out on cloth or paper towels and salt heavily on both sides. Use more cloth or paper towels to absorb the liquid.
    • Beat 2 eggs. You may not need all four so beat more as you need them.
    • Add salt and pepper into eggs.
    • Dip into egg, then breadcrumbs and fry eggplant over medium heat in oil of your choice until golden brown on each side. Drain on paper towels.
    • Preheat oven to 400 degrees.
    • Put tomato sauce in bottom of baking dish.
    • Layer eggplant with sauce and mozzarella cheese. You can choose to make one layer, two layers or three layers.
    • Bake until to layer is completely melted and slightly golden brown. Allow to rest 10 minutes before cutting.

    Grain Free Eggplant Parmesan

    • Sweat eggplant as above.
    • Use egg white. Mix egg white with one tablespoon water.
    • Season eggplant with salt and pepper.
    • Dip into egg white.
    • Fry in high heat oil for a few minutes each side.
    • Drain on paper towels.
    • Continue with directions above, starting with preheating oven to 400 degrees.