Chewy Pumpkin Chocolate Chip Cookies (V/GF)

Infusing pumpkin flavor into baked goods can be a bit tricky. But learning from a few past experiments, I got to work infusing all of the sweet, spicy flavor of pumpkin into these cookies. The result was a dream!
These pumpkin chocolate chip cookies ar…

Chewy Pumpkin Chocolate Chip Cookies (V/GF)

Infusing pumpkin flavor into baked goods can be a bit tricky. But learning from a few past experiments, I got to work infusing all of the sweet, spicy flavor of pumpkin into these cookies. The result was a dream!

These pumpkin chocolate chip cookies are naturally gluten-free and vegan, studded with rolled oats and melty chocolate chips, require just 10 ingredients, and are ready in 1 hour!

Chewy Pumpkin Chocolate Chip Cookies (V/GF) from Minimalist Baker →

Baked Eggplant Parmesan

This baked Eggplant Parmesan is truly incredible: coated in a crispy crust that’s magically gluten free. You’ll never make it another way! Here’s one of the ultimate Italian comfort foods, done easier and healthier: eggplant Parmesan! Typically this baby is fried, but we have a secret for you. It’s even better baked, and this version is incredible. It’s from our friend Charlotte Smythe’s new cookbook One Pot Keto Cooking and you will be truly amazed by the flavor and texture. The eggplant is coated in an impossibly crispy coating that’s also magically gluten free and low carb. The secret? Almond flour. It’s a genius trick and you’ll never make this recipe another way. Here’s more about Charlotte’s baked eggplant Parmesan and the book! The secret to crispy baked eggplant Parmesan This baked eggplant Parmesan has the most crispy, flavorful coating and tender interior that every bite is a revelation. We made this recipe for my parents when they were in town visiting, and everyone kept exclaiming: wow! (True story.) The secret to the crispy exterior? Here’s what to know: Almond flour and Parmesan cheese make the perfect crispy coating. Almond flour has the perfect fluffy texture for breading, and it […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This baked Eggplant Parmesan is truly incredible: coated in a crispy crust that’s magically gluten free. You’ll never make it another way!

Baked eggplant Parmesan

Here’s one of the ultimate Italian comfort foods, done easier and healthier: eggplant Parmesan! Typically this baby is fried, but we have a secret for you. It’s even better baked, and this version is incredible. It’s from our friend Charlotte Smythe’s new cookbook One Pot Keto Cooking and you will be truly amazed by the flavor and texture. The eggplant is coated in an impossibly crispy coating that’s also magically gluten free and low carb. The secret? Almond flour. It’s a genius trick and you’ll never make this recipe another way. Here’s more about Charlotte’s baked eggplant Parmesan and the book!

The secret to crispy baked eggplant Parmesan

This baked eggplant Parmesan has the most crispy, flavorful coating and tender interior that every bite is a revelation. We made this recipe for my parents when they were in town visiting, and everyone kept exclaiming: wow! (True story.) The secret to the crispy exterior? Here’s what to know:

  • Almond flour and Parmesan cheese make the perfect crispy coating. Almond flour has the perfect fluffy texture for breading, and it crisps up like a charm in the oven. Alex and I don’t eat gluten free, low carb or keto exclusively, but this method is our new favorite.
  • Make sure to buy grated Parmesan. That’s the cheese with the texture of snow: not the kind that looks like long sticks (that’s shredded). Grated has a similar texture to almond flour, and makes the perfect gluten free breading.
Baked eggplant Parmesan

Choosing eggplant: long and thin is preferred!

Another tip for making baked eggplant Parmesan: choose an eggplant that is on the long and thin side, if you can find it. Many large globe eggplants (the Italian variety) can have a rather fat bulb at the end. When you slice it to make an eggplant round, the rounds at the widest part of the eggplant can come out massive. We had this problem because we were working with a very large eggplant.

Try to find eggplants that are longer and thinner, to make for a more manageable size of rounds. It’s not a deal breaker: it just looks prettier. It tastes amazing no matter what the size of eggplant!

How to serve this baked eggplant Parmesan

This gluten free baked eggplant Parmesan is so tasty, you’ll want to eat the entire pan. (We almost did!) You can serve it either as a side dish or a main. If you’re serving it as a vegetarian dinner recipe, you’ll want to add some filling sides or try the casserole variation (see below). Here’s what we’d recommend:

  • Add pasta (gluten free or legume). Go Italian style and serve this eggplant Parmesan with pasta (long or short noodles). If you eat low carb or gluten free, you could try your favorite gluten free or legume pasta.
  • Add a big salad. Try it with a big salad, like Caesar Salad topped with chickpeas, or this Perfect Italian Salad.
  • Serve as a side with fish. Try it alongside lemon caper salmon, pan fried cod, or grilled tilapia.
Baked eggplant Parmesan

Try the casserole variation! (like a lasagna)

Want to turn this baked eggplant Parmesan into an even more filling vegetarian dinner recipe? Try it in the casserole style variation! This makes it into a lasagna-style baked main dish. Here are some notes about this variation:

  • Double the eggplant and breading. You’ll make the eggplant the same way, but double the quantities so you can stack it in a 9 x 13″ pan.
  • Layer the baked eggplant with marinara and mozzarella in 2 layers. You’ll need double the mozzarella cheese here. Place a layer of eggplant, then marinara and mozzarella, and do this twice.
  • Bake for 20 minutes until the cheese melts. Then top with fresh basil! More instructions are in the recipe below.

And that’s it! We know you’ll love Charlotte’s gluten free baked eggplant Parmesan as much as we did! Keep reading for more about her book.

One pot keto cooking

About the book: One Pot Keto Cooking

This baked eggplant Parmesan recipe is from the new book One Pot Keto Cooking by our pal Charlotte Smythe. Charlotte is an incredible recipe developer and photographer and the book is simply stunning. It’s full of delicious low-carb meals for the busy cook that are all cooked in one pot. It does include meat, but if you eat pescatarian like we do, there are plenty of vegetarian and seafood options. You’ll salivate over each one! Congratulations, Charlotte, on this masterpiece!

Grab a copy of the book: One Pot Keto Cooking by Charlotte Smythe

This baked eggplant Parmesan recipe is…

Vegetarian, gluten-free, keto, and low carb.

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Baked eggplant Parmesan

Baked Eggplant Parmesan


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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

This baked Eggplant Parmesan is truly incredible: coated in a crispy crust that’s magically gluten free. You’ll never make it another way!


Ingredients

  • 1 medium large eggplant, about 1 pound (long and thin preferable) OR see casserole variation*
  • 2 eggs
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup almond flour
  • 1 tablespoon Italian seasoning (or 1 teaspoon each dried basil, oregano and thyme)
  • 3/4 teaspoon kosher salt
  • 2 cups jarred marinara sauce
  • 1 cup grated mozzarella cheese (we used a combination of fresh mozzarella and shredded)
  • Fresh basil, to serve

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or spray with cooking spray. 
  2.  Cut off the ends of the eggplant and cut it into 3/8-inch slices. 
  3. Beat the eggs in a shallow bowl and set it aside.
  4. Combine the Parmesan cheese, almond flour, Italian seasoning, and kosher salt in another shallow bowl and set it aside. 
  5. Dip each eggplant slice into the egg and then the Parmesan cheese mixture. Transfer the coated eggplant slices to the prepared sheet pan in a single layer, about 1/2-inch apart. Use two sheet pans if you do not have one large enough to fit all the slices. 
  6. Bake the eggplant for about 20 minutes, flipping them halfway through, until tender and golden brown. 
  7. Remove the eggplant from the oven (go to Casserole Variation* if desired). Add 2 tablespoons of the marinara sauce on top of each eggplant slice and add an equal amount of mozzarella cheese on top of the sauce. 
  8. Return the pan to the oven and continue to bake for 5 to 7 minutes, or until the cheese is melted and the crust is golden brown. Top with torn basil. Serve with pasta (gluten free or legume pasta) or a few side dishes, or the casserole variation makes for a more filling main dish.

Notes

Reprinted with permission from One-Pot Keto Cooking by Charlotte Smythe

*Casserole variation: Double the recipe and use 2 pounds of eggplant and double the breading ingredients. After baking for 20 minutes until tender, spread 1/2 cup marinara sauce on the bottom of a 9 x 13″ pan. Place half the baked eggplant in a layer on the bottom, then top with 1 cup marinara and 1 cup shredded mozzarella cheese. Add the second layer of eggplant with another 1 cup marinara and 1 cup shredded mozzarella. Bake 20 minutes until the cheese melts, then top with torn fresh basil leaves. 

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian inspired

Keywords: Baked eggplant parmesan, Eggplant parmesan

More eggplant recipes

We love eggplant around here! If you do too, here are some recipes you also might enjoy:

  • Perfect Roasted Eggplant Baking until it’s tender makes for unreal flavor. Serve it as a side dish, or toss with pasta!
  • Roasted Eggplant Pasta An impressive plant based dinner, it works for weeknights or parties.
  • Easy Eggplant Pizza Use eggplant for the crust to make eggplant pizza! These mini pizzas are tasty and easy to make, covered in garlicky sauce and gooey cheese.
  • Grilled Eggplant Here’s how to make perfectly grilled eggplant! These tricks make it come out tender every time.

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Soft and chewy and ready to party, these birthday cake amaretti cookies are studded with rainbow sprinkles and flavored with almond and cake batter extract.

Rainbow sprinkles make everything better, and my popular amaretti cookies are no exception! With pops of bright color peeking through the sugary cracks, and a nostalgic cake batter flavor with a hint of almond, there’s no denying these confetti amaretti are little bites of fun!

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With the half dozen different amaretti flavors I’ve posted so far, I’m actually kind of shocked I didn’t think of this sooner. Especially considering my obsession with wordplay and recipe names (funfetti fours, strawciatella, cookies ‘n cream puffs, the list goes on. I often name a recipe before I develop it for this very reason.)

I mean, if there was any cookie more destined for a funfetti/confetti adaptation, it’s amaretti. Funfetti amaretti. Confetti amaretti. Spaghetti amaretti? (Ok, nix that last one).

It’s virtually impossible to look at these cookies and not feel just a little bit better about the world.

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A special blend of gluten-free flours creates scones that are flaky on the outside, tender on the inside, infused with fresh rosemary, and studded with wild blueberries. Swoon! Let us show you how it’s done.

Origins of Scones

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Blueberry Gluten-Free Scones from Minimalist Baker →

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This may or may not happen to you, but sometimes when I’m a guest in someone’s home, where everyone pitches in to make dinner, all eyes (or just the host’s eyes) fall on me to make dessert. Gulp. I happy to pitch in with the cooking or bringing along a few baked goodies for the weekend, but I’m not always prepared to bake on the…

This may or may not happen to you, but sometimes when I’m a guest in someone’s home, where everyone pitches in to make dinner, all eyes (or just the host’s eyes) fall on me to make dessert. Gulp. I happy to pitch in with the cooking or bringing along a few baked goodies for the weekend, but I’m not always prepared to bake on the spot.

Continue Reading Moelleux of Summer Fruits...

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1-Bowl Vegan Gluten-Free Chocolate Cake from Minimalist Baker →

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These chewy almond cookies are made with little more than almond flour, sugar, and whipped aquafaba (chickpea liquid), making them entirely vegan and perfectly pantry friendly.

A regular reader favorite, my original amaretti cookie recipe uses whipped egg whites to give the cookies a chewy texture. But did you know that the liquid drained from a can of chickpeas (also called aquafaba) is a perfect vegan substitution for egg whites? It may sound weird, but I promise it works!

Powdered-sugar coated crinkle cookies on a wire rack, on newsprint parchment on a dark background.

Have you ever baked with aquafaba before?

Aquafaba is the liquid leftover from a can of chickpeas.

And for some reason (magic? science? a bit of both?) it whips up almost exactly like egg whites.

Which got me to thinking… would it work in my amaretti cookies?

Turns out, it does. And quite well in fact (you’d be hard pressed to tell the difference!)

Using aquafaba instead of egg whites produces the same delightfully chewy texture, but the result is completely vegan (assuming you use vegan sugar, of course, but that’s a discussion for another day).

Overhead of sheet pan with amaretti cookies and a few cookies scattered alongside

Does it taste like chickpeas, though?

No! Despite the fact that the aquafaba smells a little bit funky in liquid form, once whipped and baked you cannot taste a thing. I promise, these cookies don’t taste anything like falafel (lol).

I’m sure if you compared the original to this vegan version, you may notice a slight difference in flavor, but unless you are tasting them side by side you really won’t notice a difference.

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Easy No-Bake Chocolate Chip Cookies from Minimalist Baker →

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The leftover egg whites can be used to make omelets and frittatas, as a binder for macaroons (similar to using aquafaba), and so much more!

Easy Gluten Free Pasta (Grain-Free!) from Minimalist Baker →