Gluten-Free Baked Eggplant Parmesan Recipe

This baked version of the classic checks off all the boxes

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When Hannah Bronfman was writing her new cookbook, Do What Feels Good, she was inspired by the eggplant Parm at Lil' Frankies in New York. We don't blame her—it's a high-quality, soul-hugging dish—but it's not every night you want to fry batches of eggplant at home. Enter Bronfman's take on the recipe, which bakes the eggplant rounds for both health and ease, and swaps breadcrumbs for an herby ground almond-Parmesan cheese coating. 

Learn more about Hannah Bronfman's new cookbook here.

Recipe adapted from the book DO WHAT FEELS GOOD: Recipes, Remedies and Routines to Treat Your Body Right. Copyright © by Hannah Bronfman. Published on January 8, 2019 by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.

Eggplant Parmesan
4.7 from 10 ratings
Get this recipe for a healthy baked eggplant Parmesan from Hannah Bronfman, which is gluten-free and comes together in just 1 hour.
Prep Time
Cook Time
Total time: 1 hour
  • 2 tablespoons olive oil
  • 1 large eggplant
  • 1 teaspoon sea salt
  • 2 large eggs
  • ¾ cup ground almonds
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon dried basil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 3 cups tomato sauce
  • 1 cup shredded mozzarella
  1. Preheat the oven to 400°F. Grease a baking sheet with the oil and set aside.
  2. Remove the stem end from the eggplant and slice the eggplant into ½-inch rounds. Salt them thoroughly and set on a clean kitchen towel. Leave for 15 to 20 minutes to draw out the moisture.
  3. Meanwhile, whisk the eggs in a small bowl or pie dish and set aside.
  4. In another bowl or pie dish whisk together the ground almonds, Parmesan cheese, basil, paprika, garlic and oregano. Set aside.
  5. Brush the salt from the eggplant and press the slices with a towel to draw out an excess moisture.
  6. Dip the eggplant slices in the egg mixture, then in the almond mixture and transfer to a baking sheet.
  7. Bake for 15 to 20 minutes, then turn carefully, and continue to bake until golden brown and crispy.
  8. Spoon the tomato sauce onto the baking sheet (around and on top of the eggplant) and top each round with the mozzarella cheese.
  9. Return to the oven and bake for 5 to 10 minutes, until the sauce is hot, and the cheese has melted. Serve immediately.
Calories per Serving 411
Total Fat 27.6 g
Saturated Fat 7.8 g
Trans Fat 0.0 g
Cholesterol 121.4 mg
Total Carbohydrates 25.9 g
Dietary Fiber 10.6 g
Total Sugars 13.9 g
Sodium 1,214.7 mg
Protein 20.6 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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