Eggplant Parmesan - grain free - gluten free- real food

Easy Eggplant Parmesan Recipe





Yield 4 -6

Eggplant Parmesan breaded in coconut flour with healthy grain free sauce!



  1. About an hour before preparing, peel eggplant and slice into ¼ to ½ inch slices.
  2. Place eggplant in strainer and sprinkle heavily with salt.
  3. Let sit for 45 mins to 1 hour. This sweats the eggplant and makes it much less bitter.
  4. After about an hour, rinse well with water and pat dry.
  5. Put lard, tallow, or coconut oil in a large skillet and turn on medium heat.
  6. Preheat oven to 350°F.
  7. Mix coconut flour, arrowroot, 2 tablespoons Parmesan, garlic, and spices in large bowl or on a large plate.
  8. In a medium size bowl, beat eggs with heavy cream, if using.
  9. Dip eggplant slices in egg mixture, then in coconut flour mixture, and place in hot oil in skillet.
  10. Cook approximately 4 minutes per side until browned.
  11. As eggplant finishes, place in a 9x13 baking dish.
  12. Pour pasta sauce over the eggplant and then top with Parmesan and mozzarella, if desired.
  13. Place in oven until cheese is melted and sauce is heated.

Courses Main

Cuisine Italian

Nutrition Facts

Serving Size ½ eggplant

Amount Per Serving

Calories 583

% Daily Value

Total Fat 28.8 g


Saturated Fat 14 g


Cholesterol 117 mg


Sodium 1470 mg


Total Carbohydrates 64.3 g


Dietary Fiber 19.1 g


Sugars 18.4 g

Protein 17.7 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Wellness Mama® at