Eggplant Parmigiana

Eggplant Parmigiana

5 from 1 vote
Recipe by Course: Main


Prep time


Cooking time


Total time




  • 2-3 purple eggplants, cut into 1/2 inch medallions

  • 1/4 cup coconut flour

  • 1/2 cup almond flour

  • 1/4 cup ground sunflower seeds

  • 1 cup Pecorino Romano cheese, plus 1/4 cup for topping

  • 1 clove garlic, minced

  • 3 Tablespoons fresh basil, chopped

  • 3 Tablespoons fresh parsley, chopped

  • 2 Tablespoons dried Italian spices

  • 1-2 eggs, beaten

  • 5-6 Tablespoons coconut or olive oil

  • 4 ounces fresh mozzarella cheese

  • Garnish with more cheese and fresh basil

  • 4-6 cups tomato sauce


  • Preheat your oven to 350 degrees.
  • Cut the eggplant into 1/2 inch slices and arrange on a plate
  • Sprinkle with salt and set aside for about 30 minutes (the salt will draw out the bitter waters of the eggplant)
  • After 30 minutes, rinse each medallion and pat dry with a paper towel
  • While waiting on the eggplant, mix together the coconut flour, almond flour, ground sunflower seeds, cheese, garlic, herbs and spices to make the breading
  • Beat eggs and mix with a splash of water
  • Soak eggplant medallions in the egg mixture for 10 minutes
  • Dip in breading, coating both sides
  • Add oil to frying pan and heat on medium
  • Pan fry until golden on both sides
  • Remove from pan and place on a paper towel
  • Pour 1-2 cups of tomato sauce into a glass baking dish
  • Put the fried eggplant medallions in the dish
  • Cover with a spoonful of sauce
  • Top with a pinch of fresh mozzarella and a teaspoon of Pecorino Romano cheese
  • Cover and bake for 30-40 minutes


  • This dish is well paired with pasta or zucchini noodles.

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Posted on

June 20, 2014

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