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Almond Eggplant Parmesan

Cook Time:
25 Minutes
Serves Up To:
20 Servings

Nutrition Information

Total Fat10g
Total Carbohydrates8g
Dietary Fiber3g


  • 2 eggplants
  • 3 eggs
  • Salt and pepper to taste
  • 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. Cut eggplants into ¼-inch disks and set aside.

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

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

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

Made with these products:

One pound bag of Blue Diamond finely sifted almond flour
Almond Flour


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