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Eggplant Parmesan (GF)

I’ve recreated this classic Italian dish to bring you a healthy dinner that won’t skimp on flavor. This Eggplant Parmesan is gluten free using an herbed almond flour mixture as a crispy coating for thick eggplant slices all served on a homemade tomato sauce and brown rice spaghetti noodles. 

I’ve been a little M.I.A. on the blog-sphere lately. Honestly, I’ve just had about two kinda crummy weeks in the creative zone. Everything I tried to create failed, recipes didn’t turn out like I wanted them to, pictures were looking shoddy. And each day I was like…what am I doing this for? Why am I putting so much effort into this blog? Why am I even trying? 

I realized I was getting so worked up in trying to make everything perfect that I was wearing myself out! I was stressing out about a hobby, for goodness sake! With everything I did, I compared myself to others and judging myself. I had more anxiety around bringing you guys the perfect recipe with gorgeous photos that I forgot why I’m doing this in the first place! 

Ok, take a deep breath and let it out, Victoria. 

I needed to regroup and remember my purpose…To provide healthy meals and encouragement that inspires a balanced life. 

My purpose isn’t to be famous for stellar food photography, though I try every day to get better. Nor is my purpose to be the top blogger in the country, though that would be cool because I’d reach more people with my story. So instead of stressing out about these things, let me just take a breather and get back to the basics. 

That’s what I’ve been doing this last week. 

I realized that we all may find ourselves stressing out and worrying about something in our lives because we’re comparing ourselves to others. We look at what other people are doing and what others have and feel inadequate when we’re not at that level.

But when we focus not on what other people are doing, and instead focus on what our goals are…our purpose…we can breathe again! We can be free from the competition that we’ve made for ourselves. Free from the rat-race of this life. 

So here I am again, re-purposed. Ready to continue sharing my story and aiming to bring encouragement to women who struggle in the same ways I do. Because this life is so short and shouldn’t be spent comparing ourselves to others and worrying over petty things. 

So that’s that. Now on to this recipe…

You guys know I like creating classics but in a somewhat healthier way. That’s why I love this recipe! It’s all the taste of the classic eggplant parmesan, but with a cleaner approach. Coating the eggplant with an almond flour-parmesan-herb mixture and frying in just a tablespoon of oil compared to frying in a breading keeps the fat content at a minimum. The almond flour also makes this dish a gluten free option if you have a harder time digesting wheat products. 

Some pointers I’ve discovered with some research and trial and error…

Give yourself some time for this recipe. About an hour will do. 

When buying your eggplant, look for one that’s long and skinny, instead of those big fat ones. The larger the circles are, the harder it is to keep it dry and crispy. 

Slice your eggplant and sprinkle with salt to draw out any excess moisture. Allow it to sit with salt on it for about 30 minutes before dabbing dry with a paper towel. 

Don’t have almond flour? Experiment with other gluten free flour options like garbanzo bean flour or rice flour. Of course, if you’re not concerned with the gluten free option, I recommend a white-whole wheat blend as a healthy alternative. 

Ok, that’s it. You’re all set to make a delicious, lightened up version of the classic Italian dish so many people love! 











Eggplant Parmesan (GF)

Print Recipe
Serves: 8 Cooking Time: 1 hr


  • 1 skinny eggplant
  • 1 cup fine almond flour
  • 1/4 cup parmesan
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp tried thyme
  • 1 tsp salt
  • dash of pepper
  • 1 egg
  • 1 can diced tomatoes
  • 1 can tomato sauce
  • 1 tbs extra virgin olive oil
  • 2 tsp salt
  • 1/2 tsp each of basil, oregano, thyme
  • 1 pack of brown rice spaghetti noodles or other gluten free spaghetti, cooked to package instructions



Slice eggplant in circles about 1/4 inch thick.


Lay out on a flat surface and sprinkle with salt.


Allow salt to draw excess liquid out for about 30 mins.


Pat eggplant dry with a paper towel.


In one bowl, crack the egg and whisk.


In another bowl, combine almond flour, parmesan, herbs, salt and pepper.


Heat up your frying pan to medium heat (I used a cast iron skillet) with about 1 tbs olive oil.


Dip each eggplant piece first in the egg and then in the herbed almond flour mixture.


After coated in almond flour, place in the pan and cook on each side for about 3 mins. Do this for each slice of eggplant.


Meanwhile, make the sauce. In a saucepan, combine diced tomatoes, tomato sauce, olive oil, salt, and herbs.


Bring sauce to a boil and then reduce heat and cook for 15 mins.


Once all of the eggplant are cooked and sauce is done, it's time to plate our dish.


Divide spaghetti onto plates and top with homemade sauce and eggplant.


Sprinkle a little more parmesan cheese on top if desired.

If you love it…SHARE IT! Pin to PINTEREST or tag your creation on Instagram with #steelnchiffon and @steelnchiffon.  



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