Gluten-free, Grain-free Layered Eggplant Parm

Gluten-free, Grain-free Layered Eggplant Parm

  • Servings: 3-5
  • Difficulty: easy
  • Print


  • 1 large eggplant
  • 3 cups tomato sauce (view sauces section for my homemade recipe)
  • 1lb lean ground beef
  • 1/2 large white onion, chopped
  • mozzarella, or cheese of choice
  • 1 tbsp garlic powder
  • 2 eggs
  • 3 tbsp coconut flour
  • 2 tbsp arrowroot flour


  1. In a frying pan, heat olive oil.
  2. Cook chopped onion and ground beef until beef is fully cooked and onion is soft.
  3. In a separate pot, begin to heat 2 cups of tomato sauce. Add in ground beef mixed as desired and heat through.
  4. Cut eggplant into thin slices.
  5. In a small bowl, whisk both eggs.
  6. In another bowl, combine flours and garlic powder fully.
  7. Begin to dip eggplant slices into egg and then into flour, fully coating each piece.
  8. Cook in olive oil or avocado oil over a medium flame until lightly browned.
  9. Preheat oven to 350 degrees
  10. As you cook all slices of eggplant, begin to prepare a casserole dish.
  11. On the bottom of the dish spread the 3rd cup of tomato sauce evenly across dish.
  12. Layer the fried eggplant slices across the bottom.
  13. On top of eggplant layer heated meat sauce.
  14. Continue this trend until all eggplant and sauce are used.
  15. Lastly, cut thin slices of mozzarella to place across the top of layer eggplant.
  16. Bake for 10 mins or until cheese is melted fully.

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