Wheat-Free Eggplant Parmesan

This popular Italian dish is transformed into an easy, healthy casserole.

Serves: 10Hands-on: 40 minutesTotal: 2 hoursDifficulty: Medium

Serves: 10

Ingredients

  • 2 medium eggplants, peeled and thinly sliced
  • 1 tsp. sea salt
  • 3 large eggs, plus 2 egg whites, lightly beaten
  • 2 cups wheat-free bread crumbs
  • ¾ cup ground flax seed
  • 1 tsp. oregano
  • 4 garlic cloves, minced
  • ½ cup Parmesan cheese, divided
  • 6 cups spaghetti sauce
  • 2 cups mozzarella cheese, shredded
  • 1 Tbsp. fresh basil

Directions

  • Preheat oven to 350°F.
  • Slice eggplant and place in 9" × 13" casserole dish. Add salt to eggplant and let sit for 1 hour to let eggplant release extra moisture. Place eggplant in colander and rinse excess salt off. Pat dry with paper towels.
  • Place beaten eggs in shallow bowl. In another shallow bowl, add the bread crumbs, flax seed, oregano, garlic, and ¼ cup Parmesan cheese. Stir well to combine.
  • Spray a baking sheet with nonstick cooking spray. Dip eggplant in egg, then bread crumb mixture and place onto baking sheet. Bake for 10 minutes on each side.
  • Spread ½–¾ cup spaghetti sauce on the bottom of the casserole dish. Place a layer of eggplant on top of sauce layer. Sprinkle with Parmesan and ½ cup–¾ cup mozzarella cheese. Repeat another layer of sauce, eggplant, and cheese until ingredients run out.
  • Top with fresh basil. Bake for 20 minutes or until golden brown and cheese is melted.

Recipe Information

Serves: 10

Ingredients

  • 2 medium eggplants, peeled and thinly sliced
  • 1 tsp. sea salt
  • 3 large eggs, plus 2 egg whites, lightly beaten
  • 2 cups wheat-free bread crumbs
  • ¾ cup ground flax seed
  • 1 tsp. oregano
  • 4 garlic cloves, minced
  • ½ cup Parmesan cheese, divided
  • 6 cups spaghetti sauce
  • 2 cups mozzarella cheese, shredded
  • 1 Tbsp. fresh basil

Directions

  • Preheat oven to 350°F.
  • Slice eggplant and place in 9" × 13" casserole dish. Add salt to eggplant and let sit for 1 hour to let eggplant release extra moisture. Place eggplant in colander and rinse excess salt off. Pat dry with paper towels.
  • Place beaten eggs in shallow bowl. In another shallow bowl, add the bread crumbs, flax seed, oregano, garlic, and ¼ cup Parmesan cheese. Stir well to combine.
  • Spray a baking sheet with nonstick cooking spray. Dip eggplant in egg, then bread crumb mixture and place onto baking sheet. Bake for 10 minutes on each side.
  • Spread ½–¾ cup spaghetti sauce on the bottom of the casserole dish. Place a layer of eggplant on top of sauce layer. Sprinkle with Parmesan and ½ cup–¾ cup mozzarella cheese. Repeat another layer of sauce, eggplant, and cheese until ingredients run out.
  • Top with fresh basil. Bake for 20 minutes or until golden brown and cheese is melted.

Nutrition Information

Nutrition Information
Amount per serving
Calories340
Total Fat15g
Saturated Fat4.5g
Cholesterol75mg
Sodium1290mg
Total Carbohydrate37g
Dietary Fiber8g
Sugars13g
Protein19g