Eggplant Parmesan



  • Servings : 2
  • Prep Time : 0m
  • Cook Time : 2m
  • Ready In : 0m

– Beat egg in bowl (set aside)
– add coconut flour, garlic, basil, oregano, salt, pepper & Parmesan cheese to a bowl (breading).
– slice eggplant
– preheat oven to 400 degrees
– dip eggplant in egg, then breading, add to skillet over medium heat.
– brown both sides (about 3 min per side)
– place on paper towel to soak up oil.
– spoon a thin layer of sauce into casserole dish
– lay eggplant onto casserole dish, spoon sauce & mozz cheese on top. You can shred more Romano cheese if you want.
– lay another layer of eggplant but this time one on top of the other. Add sauce & cheese.
– bake for 15 min


  • 1 eggplant
  • Coconut flour
  • Garlic powder
  • Dried basil & oregano
  • Sea salt
  • Fresh pepper
  • Fresh Romano cheese
  • 1 egg
  • Fresh mozzarella cheese
  • Tomato sauce


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Recipe Comments

Comments (6)

  1. posted by Teresa Moncrieffe on December 1, 2012

    Almond flour will work with this recipe as well and the not be as clunky as coconut flour.

  2. posted by Cori on March 13, 2013

    I’d love to make this but how am I suppose to what measurements to do it by?

  3. posted by liberty4ev on July 23, 2013

    Ok so I had some extra time tonight and decided to make this recipe. Since there weren’t amounts listed, I used what I had hanging around, and the amounts were approximately:

    3 relatively small eggplants, sliced into approx. 1/2″ slices
    3/4 cup coconut flour
    2 eggs
    1/2 tsp. garlic powder
    3/4 tsp. basil
    1/2 tsp. oregano
    3/4 tsp. sea salt
    1/2 tsp. pepper
    A store bought bag of shredded mozzarella cheese
    A jar of marinara sauce
    Mixed shredded Italian cheeses (parmesan, romano, whatever else was in the can)
    EVOO for frying
    Fresh basil for garnish

    There’s nothing fast about this recipe (does a fast recipe even exist for eggplant???) and I found frying the pieces to be a real trip—this was my first experience ever with coconut flour. I had to completely clean my frying pan after each round of frying which was time consuming and frustrating.

    I put marinara sauce on the bottom of the baking dish, then eggplant, marinara sauce, cheeses and repeat ’till I ran out of eggplant, then marinara sauce and a fairly heavy dose of cheese on top, and finished with some fresh basil. Then I baked it for 25 minutes (’till cheeses were melted and sauce was bubbly) at 425 degrees.

    I just about threw it all out during the frying process but am SOOOOO glad I didn’t! The end result was VERY delicious and it even looked pretty much like the photo above. My daughter just came over and ate half the pan. :)

    I will definitely make this again. Thank you for the recipe!

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