Grain Free Eggplant Parmigiana


All the tomato and cheesy goo-eey oodness of the traditional but without the grain!


  • 2 small or 1 large eggplant peeled and sliced into 1" rounds (for this recipe we used 12 rounds layered 6 on top of 6)
  • *Good salt
  • 1 Cup coconut flour
  • 3 eggs
  • 1 Cup nut flour (I used almond but any type you prefer will work)
  • 1 Cup coconut oil or tallow for frying
  • 2 Cups organic tomato sauce (try to find one without sugar on the ingredients label)
  • 1 large ball fresh mozzarella sliced thinly
  • 1 Cup Parmesean cheese (I like a lot but you can vary to your taste)
  • 3 Tbsp. fresh riccotta
  • 1/4 Cup fresh parsley finely chopped
  • Fresh ground black pepper


  • Peel and slice eggplant as specified in the ingredients
  • Liberally sprinkle good salt on both sides of each eggplant slice and lay flat on a cookie sheet for 1 hour - this will remove excess liquid and bitterness from the eggplant
  • Rinse the sliced eggplant and towel dry completely
  • Heat oil or tallow in large skillet on med - high heat (depending on your stovetop) but make sure it is hot enough to fry
  • Dip the eggplant slice in the coconut flour, then egg wash, and finally the nut flour before frying on both sides
  • Remove fried eggplant and place on paper towel to drain excess fat
  • Repeat this process until all 12 pieces of your eggplant are fried to a golden brown
  • Cover the bottom of a casserole with a light coating of tomato sauce
  • Lay 6 slices of fried eggplant on top of the thin layer of sauce
  • Spread more tomato sauce on top of the fried eggplant (Doesn't have to cover perfectly)
  • Add a thin slice of fresh mozzarella to the top of each eggplant
  • Sprinkle parmesean cheese on top of this first layer
  • Spread a few more dollops of tomato sauce and add some of hte riccotta cheese between your eggplant slices
  • Repeat this process starting with the layering of the remaining eggplant slices
  • Sprinkle remaining parmesean on top of finished layers and place in oven pre-heated to 350 for 40 minutes
  • After 40 minutes turn the over to a low broil and carefully brown the top of your casserole for 3-4 minutes
  • Remove casserole and sprinkle with fresh parsley and fresh ground black pepper

Give it a few minutes to cool and set before serving.  ENJOY!