Gluten-Free Eggplant Parmesan with Zucchini Spaghetti

Gluten-Free Eggplant Parmesan with Zucchini Spaghetti

If I had to make a birthday dinner for my sister, it would probably be eggplant parmesan.

She’s a pescatarian, so she’d never have chicken parm, but she’s a freak over eggplant parm.

I’ve never actually made eggplant parm before, so I figured, why not learning how to make eggplant parm, in case I ever want to treat my little sister to a home cooked meal, right? And yes, today’s her birthday!

I always call her my little sister, but she’s really not that little – she’s 27 years old! Well, she turns 27 years old today. Happy birthday, Felicia!

Gluten-Free Eggplant Parmesan with Zucchini Spaghetti

Felicia is my only sister. I also have an older brother, David, who’s 33. I’m smack in the middle – I’m 29 (well, 30 in almost 1 month, eek!)

I always call her my little sister, because she’s always been that to me – littler than me! She’s also shorter than me, and will always be a baby to me. But, she’s not a baby anymore – she actually got engaged over the holidays to her now-fiancé, Ben. They live in the building across from ours here in Jersey City, so we get to see them a lot, which we love.

Lu and Ben are close too, and I think Lu secretly (as the youngest of four) always wanted to have a younger sibling.

It’s one big happy family over here. And we’re all going out tonight for a birthday dinner to celebrate!

Gluten-Free Eggplant Parmesan with Zucchini Spaghetti

But today’s not about Felicia’s birthday necessarily, it’s about this recipe: eggplant parmesan over zucchini noodles. The eggplant parmesan recipe was tweaked from Molly Gilbert’s new book, One Pan & Done. Molly wrote the crazy best-seller, Sheet Pan Suppers, and now she has come out with a sequel (kinda) that’s all focused on one pan – so not sheet pan, but any type of pan (casserole dish, pot, sheet pan, etc.)

If you’re anything like me and hate cleaning up, this book is for you. If you don’t have many pots and pans, this book is for you. It has approachable, flavorful dishes that are impressively made in literally, just one pan.

This recipe is from the book, but I just tweaked it to use less olive oil and to be gluten-free (I swapped almond meal for panko breadcrumbs.) However you make it, you’re going to love it.

Gluten-Free Eggplant Parmesan with Zucchini Spaghetti

Cookbook Giveaway

The publisher is letting me give away a copy of One Pan & Done, along with a round Staub cocotte, perfect for making some of those one pan meals from the book! Winner will be announced on Friday, March 3rd. Good luck!! Open to US residents only. To enter to win, use the widget below.

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Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:



Serves 6

Gluten-Free Eggplant Parmesan with Zucchini Spaghetti

20 minPrep Time

45 minCook Time

1 hr, 5 Total Time

Save RecipeSave Recipe


  • 2 large eggs
  • 1½ cups almond flour (original recipe calls for panko bread crumbs)
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 2 tablespoons sweet or smoked paprika
  • 1 teaspoon kosher salt
  • 1½ medium eggplants, sliced into ½-inch-thick rounds (about 16 slices)
  • 2 (24-ounce) jars store-bought marinara sauce (I used Victoria Fine Foods)
  • ½ pound sliced provolone cheese (about 12 slices)
  • ¼ cup grated Parmesan cheese
  • 6 zucchinis


  1. Preheat the oven to 375°F, with a rack in the center position. Line a sheet pan with foil and mist with cooking spray.
  2. In a medium bowl, whisk the eggs until smooth. In another medium bowl, stir together the panko, garlic powder, oregano, paprika and salt until combined.
  3. Dip each slice of eggplant first into the beaten egg, allowing the excess to drip off, and then into the panko mixture, pressing to coat. Place the coated eggplant slices on the prepared sheet pan, nestling them as close together as possible. Mist the eggplant with cooking spray.
  4. Transfer to the oven and bake for 30 minutes.
  5. Remove from the oven, carefully flip each slice of eggplant, and evenly distribute one jar of the marinara sauce over the slices. Top with the provolone cheese and Parmesan. Return to the oven and bake until the eggplant is tender and the cheese is melted and bubbling, 10 to 15 minutes.
  6. While eggplant cheese melts, spiralize the zucchinis with blade D and trim the noodles with kitchen shears. Place a large wok over high heat and once the wok heats, add the zucchini. Cook the zucchini until heated through to your preference.
  7. While zucchini cooks, place the other jar of sauce into a medium pot over medium-high heat and bring to a simmer. Let cook until warmed through, about 5 minutes.
  8. Serve the eggplant parm hot with a side of zucchini noodles topped with sauce.

Eggplant Parmesan with Zucchini Pasta

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  1. The recipe and cookbook look awesome!
  2. This is something I will be making for Lenten Friday's. Thanks.
  3. I'm excited to try! I'm GF too. I actually have some GF panko, I'm going to try that.
  4. Looks delicious! Definitely cooking this recipe!
  5. I can't wait to make this!
  6. We love eggplant parm at our house. Making it this week. Thanks.
  7. I can't wait to make this it looks delish. I am so happy I found your website. I'd never knew how good vegetables could be until I started making your recipes, and I'm losing weight. I have a disease that is very hard on my joints and the extra weight is not good for me at all. I am very grateful for all your hard work. It is benefiting me so much. Thank you, thank you and thank you again?
  8. That looks delicious!
  9. Yum!!! I am continued to be amazed at all your tasty recipes, thank you and keep it up!
  10. Oh, yum!
  11. Jeanne Coulombe :
    Great recipes it's hard cooking gluten free and you have no choice but to eat gluten free ?
  12. This looks great ---- just added eggplant to my shopping list. And I'm all for the easy cleanup too!
  13. I can’t wait to make this tonight!!!
  14. The recipe looks fantastic! I've wanted a Staub dish for some time.
  15. This looks delicious!
  16. I love eggplant! What a great lighter version of eggplant parm
  17. Stacey Sassaman :
    I would love to win this Cookbook + Staub Cocotte giveaway! Thanks for the opportunity!
  18. This looks like perfection.
  19. Jane D. Ham :
    Do you know nutritional info?
  20. I have never made Eggplant Parmesan and I've only had it a couple of times at a restaurant. This recipe looks nice and light, great for the summer. I know I will love it. My husband on the other hand may want me to do him a chicken breast, which is fine.
  21. Could you sub coconut flour for almond flour? my boyfriend is allergic to almonds!
  22. Oh! I love Molly! And this recipe looks amazing, I need to see if I could make it work dairy free. I have your cook book too, love my spiralized zucchini!
  23. looks amazing!
  24. I am making this tonight!!!!!
  25. Irene Peake :
    Recipe sounds delicious!
  26. I made this and loved it! I used Panko because I had some I needed to get rid of. But my husband, who is a cook and makes a good eggplant parmesan of his own (but much greasier), really liked it and even asked how I made it. I will be making this again and again. Thanks!
  27. I just made this except I half sauteed/deep fried them in coconut oil in a cast iron pan. I wouldn't use cooking spray unless there is some kind of super healthy stuff out there of which I'm not aware. But thank you for the recipe! It was my first time making spiralized zucchini noodles and they were awesome and so easy! I liked the almond flour crust, I might try adding some coconut flour next time too but the almond was good ~ almost like real flour. Your sister is very lucky to have you!

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