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Eggplant parmesan

Eggplant Parmesan Recipe

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  • Author: Dr. Josh Axe
  • Total Time: 17 minutes
  • Yield: 2 1x
  • Diet: Gluten Free


Try my Healthy Eggplant Parmesan Recipe that’s free of cow’s milk and white flour yet delicious and easy as pie to make.


  • 1 eggplant
  • 4 tablespoons Paleo flour
  • 1 tablespoon coconut oil
  • ½ cup grated or shredded Pecorino Romano
  • 13 ounces organic marinara sauce
  • sea salt, to taste and to sprinkle on top
  • ½ cup fresh basil leaves


  1. Cut across the eggplant for one-inch thick pieces, after cutting off the ends.
  2. Put the Paleo flour in a bowl and coat both sides of each eggplant slice.
  3. Melt coconut oil over medium heat in a big saucepan, then add the eggplant slices. Sauté each slice for five minutes on each side. Add a little more coconut oil when you flip the eggplant.
  4. Heat up the marinara sauce in a pan at low to medium heat.
  5. Move the eggplant to a plate, one slice a time. Spoon on the marinara sauce, layer on the basil leaves and then follow with the grated Pecorino Romano for each slice, leaving plenty of sauce and cheese for on top.
  • Prep Time: 5 min
  • Cook Time: 12 min
  • Category: Main Dishes
  • Method: Stovetop
  • Cuisine: Italian


  • Serving Size: 1/2 eggplant
  • Calories: 505
  • Sugar: 20.4g
  • Sodium: 874mg
  • Fat: 25.6g
  • Saturated Fat: 16g
  • Unsaturated Fat: 7.3g
  • Carbohydrates: 47g
  • Fiber: 13.5g
  • Protein: 25.3
  • Cholesterol: 63mg