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


  • 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
  • 3⁄4 cup ground flax seed
  • 1 tsp. oregano
  • 4 garlic cloves, minced
  • 1⁄2 cup Parmesan cheese, divided
  • 6 cups spaghetti sauce
  • 2 cups mozzarella cheese, shredded
  • 1 Tbsp. fresh basil


  • Preheat oven to 350°F.
  • Slice eggplant and place in 9-by-13-inch 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 1⁄4 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 1⁄2 to 3⁄4 cup spaghetti sauce on the bottom of the casserole dish. Place a layer of eggplant on top of sauce layer. Sprinkle with Parmesan and 1⁄2 cup–3⁄4 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.