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A close up image of Baked Eggplant Parmesan, made with roasted eggplant, homemade tomato sauce, mozzarella and grated parmesan, before placing it in the oven.

Easy Baked Eggplant Parmesan

This is one healthy dish that’s sure to be on your weekly menu and the best thing is that it’s so easy to make. Have you tried making Healthy Baked Eggplant Parmesan? Let me teach you how…

Categories Clean Eating. Gluten-Free, Easy Weeknight Dinner, Make It Healthy, Paleo, Sheet Pan, Vegetarian
Difficulty Easy
Keyword baked eggplant parmesan, eggplant parmesan, eggplant parmesan recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 263 kcal
Author Lacey Baier


  • 1 medium eggplant, cut into 1/4-inch slices
  • 1 1/4 cups almond meal
  • 1/2 cup chickpea flour
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
  • 1 tbsp dried basil
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp garlic powder
  • 2-4 tbsp olive oil, for frying
  • 2 cups tomato sauce (or marinara sauce)
  • 1/2 cup Parmesan, grated, divided
  • 8 oz fresh mozzarella, thinly sliced
  • basil, for garnish


  1. Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.

  2. In a shallow dish, combine the almond meal, garbanzo bean flour, oregano, thyme, basil, sea salt, and pepper.

  3. Heat 1 tbsp. of the olive oil in a large skillet over medium-high heat.

  4. Dredge each eggplant slice in the almond meal mixture. Shake off any excess coating.

  5. Transfer 3-5 eggplant slices at a time to the hot pan, depending on size. Try not to overcrowd the slices. Cook until golden brown on each side, about 2-3 minutes per side. Add more olive oil, as needed, to keep from sticking. Repeat with the remaining eggplant slices.

  6. Place browned eggplant on a dish and set aside.

  7. Once all slices are cooked, lay the largest eggplant slice onto the baking sheet. Gently spoon about 1-2 tbsp. of the tomato sauce over the eggplant until coated. 

  8. Place a layer of sliced mozzarella evenly over the tomato sauce. Sprinkle grated parmesan over the layer. 

  9. Place the second largest eggplant slice next and repeat steps for the tomato sauce and mozzarella. Sprinkle parmesan over the top layer. 

  10. Repeat with the remaining eggplant, tomato sauce, parmesan and mozzarella.

  11. Bake until just beginning to brown, approximately 10-15 minutes.

  12. Remove from oven, garnish with fresh basil, and serve.

Recipe Video

Nutrition Facts
Easy Baked Eggplant Parmesan
Amount Per Serving (1 stack)
Calories 263 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 7g35%
Cholesterol 35mg12%
Sodium 1188mg50%
Potassium 351mg10%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 4g4%
Protein 14g28%
Vitamin A 705IU14%
Vitamin C 5.9mg7%
Calcium 340mg34%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.