Almond Eggplant Parmesan

Prep Time



Cook Time




Serves Up To




  • 2 eggplants

  • 3 eggs

  • Salt and pepper to taste

  • 2 cups Blue Diamond Almond Flour

  • 1 cup grated Parmesan cheese

  • 2 tablespoons garlic powder

  • 1 tablespoon red pepper flakes

  • 1 tablespoon Italian seasoning

  • Olive oil for frying

  • Marinara sauce

  • 12 slices provolone cheese


  1. 1

    Cut eggplants into ¼-inch disks and set aside.

  2. 2

    In a bowl, crack eggs, add a pinch of salt and pepper and whisk until smooth.

  3. 3

    In a separate dish, mix almond flour, Parmesan cheese, spices, salt and pepper. Include more/less of seasonings to taste.

  4. 4

    Heat a skillet with 2 tablespoons of olive oil to medium heat. Dip eggplant disk in egg and coat in almond flour coating. Pan fry in olive oil until each side is golden brown, about 3 minutes per side.

  5. 5

    Spoon marinara sauce into a 9-by-13-inch baking dish. As eggplant finishes frying, place in baking dish. Cover eggplant with sauce and top with provolone cheese. Layer until pan is full, finishing with a layer of cheese.

  6. 6

    Bake for 10 to 15 minutes. Remove from oven and top with Parmesan cheese.

Made with these products:

Almond Flour Photo

Almond Flour

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For individual portions, layer fried eggplant discs with sauce and cheese on a single dish.

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