Experiments in Cooking

Almond Crusted Eggplant Parm

Grain-free eggplant parmesan. Or, as my son calls it, “Eggplant Pizza” 🙂

Eggplant slices sweating it out.

Almond meal seasoned with oregano, salt, and white pepper.

Ready to bake

The final product!


  • One large eggplant
  • 1 egg
  • 1 cup almond meal
  • 1/2 tsp oregano
  • Fresh herbs as desired – I used parsley from my garden
  • 1/2 – 1 cup Rao’s marinara sauce
  • 1/2 cup grated mozzarella
  • 1/2 cup grated parmesan
  • 3 tbsp butter
  • 1/4 tsp white pepper
  • seasonings to taste (mustard, onion powder)
  • kosher salt


  1. Slice eggplant into about 3/4 inch rounds. Sprinkle both sides generously with salt and let them rest for at least 30 minutes. Then gently squeeze the slices and pat dry.
  2. Preheat oven to 400 degrees.
  3. Prepare eggwash by beating the egg and pouring into a wide bowl.
  4. Mix almond meal with oregano, white pepper, 1/2 tsp salt. Add any other desired seasoning into almond meal.
  5. Melt 3 tbsp butter and pour into a 9×13 baking dish (I had to split mine into two smaller dishes). Swirl till evenly coated.
  6. Dip each slice of eggplant in eggwash, pat in almond meal (both sides) and arrange in a single layer in your dish.
  7. Bake 20 minutes. Flip. Bake 20 more minutes.
  8. Add marinara to each slice. Then sprinkle cheese on each slice.
  9. Bake again for 5 more minutes or till cheese starts turning golden brown.
  10. Remove, allow to cool, garnish with fresh herbs & serve.

Recipe adapted from: https://www.ruled.me/baked-eggplant-parmesan/