Gluten Free Eggplant Parmesan

Gluten Free Eggplant Parmesan is low carb and gluten free! It is easy to put together and delicious too! It is a great side dish!

The eggplant is coming on in the garden! Oh boy! It is the perfect time of year to make lots of Gluten Free Eggplant Parmesan.

I grow the long, slender eggplants because they are just easier to cut and cook with but the big ole purple ones you get in the store work just fine too. They just may take a bit longer to cook because they are bigger. Either way, you will end up with flavorful, saucy, cheesy eggplant.

If you do not need to be gluten free, you can substitute the breading mix with regular bread crumbs.

I use my homemade spaghetti sauce so I am sure it is also gluten free and low carb. (PS; it is delicious too!) (AND it is easy to make a lot and freeze for later! :))

This recipe has been shared in Weekend Potluck. Head on over to these great sites for LOTS of new recipes each week!

Ingredients:

(Full printable ingredients and instructions are just below.)

eggplant

egg

parmesan cheese

flaxseed meal

almond flour (affiliate link)

spaghetti sauce

shredded mozzarella cheese

parmesan cheese

Directions:

Peel and slice eggplant.

Put egg in a small bowl and scramble.

Combine parmesan cheese, flaxseed meal and almond flour (affiliate link) in another bowl.

Dip each slice of eggplant into egg, let extra drip off and then dip into breading mixture to coat well.

Place each piece into a greased baking dish.

Spoon sauce onto each piece of eggplant.

Cover with cheeses.

Bake in a preheated 375* oven for about 25 minutes. The size of your eggplant will determine how long you need. If you have big pieces, they will need longer to cook.

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Gluten Free Eggplant Parmesan

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Gluten Free Eggplant Parmesan is low carb and gluten free! It is easy to put together and delicious too! It is a great side dish!

Print

Ingredients

• 2 small eggplants (about 1 pound total)
• 1 egg
• 3 Tablespoons parmesan cheese
• 2 Tablespoons flaxseed meal
• 1 Tablespoon almond flour
• 1 cup spaghetti sauce
• ¾ cup shredded mozzarella cheese
• 2 Tablespoons parmesan cheese

Instructions

1. Peel and slice eggplant.
2. Put egg in a small bowl and scramble.
3. Combine parmesan cheese, flaxseed meal and almond flour in another bowl.
4. Dip each slice of eggplant into egg, let extra drip off and then dip into breading mixture to coat well.
5. Place each piece into a greased baking dish.
6. Spoon sauce onto each piece of eggplant.
7. Cover with cheeses.
8. Bake in a preheated 375* oven for about 25 minutes.
9. The size of your eggplant will determine how long you need. If you have big pieces, they will need longer to cook.

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 116Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 32mgSodium 273mgCarbohydrates 14gNet Carbohydrates 10gFiber 4gSugar 5gProtein 6g

This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.

Cindy

Welcome! I am a wife, mother, mother-in-law, Grammy, daughter, sister and retired homeschooler. I enjoy writing about things I have learned over the years, sharing recipes and tips with others and making free printables for parents and teachers.

Visit my other website for all kinds of recipes and tips at MyProductiveBackyard.com. Enjoy! 🙂