Almond Crusted Eggplant Parmesan

This dish is the ultimate no-settle gluten free dish – in fact, the substitution of an almond flour and meal mixture for traditional wheat products brings a complex, nutty flavor that elevates the dish.

Prep Time: 15 minutes
Baking Time: 45 minutes


  • 1 small eggplant, peeled and sliced into ¼ inch slices
  • 2 eggs, beaten
  • ¾ cup grated Parmesan
  • ¾ cup almond flour/meal (available as mixture)
  • 2 cups gluten free tomato sauce
  • 1 (14 oz.) can fire roasted diced tomatoes
  • 1 cup mozzarella cheese, shredded (or 8 oz. fresh mozzarella, sliced)
  • 1 jar Harvest Palm™ Spaghetti, drained and rinsed
  1. Preheat oven to 400 degrees.
  2. Peel eggplant and cut into ¼ inch thick slices. Beat eggs and set aside. Meanwhile, mix almond flour with Parmesan cheese.
  3. Dip the eggplant into the egg mixture and then into the parmesan cheese mixture until thoroughly coated on both sides. Place the eggplant slices on a non-stick baking sheet.
  4. Bake in preheated oven until slices are tender and golden brown (should look a little dry) about 15 minutes.
  5. While the eggplant is baking, combine the diced tomatoes and spaghetti sauce; simmer, allowing some of the moisture to evaporate.
  6. Place drained and rinsed Palm Pasta in the bottom of a 9×13 pan. Arrange baked eggplant on top, pour sauce over the eggplant, and sprinkle mozzarella cheese on top (or layer slices). Bake for 20-30 minutes until mozzarella is melted and the palm pasta is heated through.