Gluten Free Eggplant Parmesan is low carb and gluten free!
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! :))
To print the recipe for Gluten Free Eggplant Parmesan click HERE.
2 small eggplants (about ½ pound total)
3 Tbsp parmesan cheese
2 Tbsp flaxseed meal
1 Tbsp almond flour
1 cup spaghetti sauce
¾ cup shredded mozzarella cheese
2 Tbsp parmesan cheese
Peel and slice eggplant.
Put egg in a small bowl and scramble.
Combine parmesan cheese, flaxseed meal and almond flour 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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If you want nutritional information for a recipe, I suggest entering the recipe into my fitness pal or your favorite calorie counter page and that will calculate it for you. Also, you can put in exactly what you used so it is the most accurate.