Gluten-Free Eggplant Parmesan Recipe

Preheat oven to 375°F.

Mix together almond flour, gluten-free bread crumbs, dried oregano, garlic powder, smoked paprika, salt, and pepper in a shallow dish.

Beat the egg in another shallow dish.

Dip each slice of eggplant in the beaten egg, then coat in the crumb mixture. Set aside.

Heat a generous amount of olive oil in a large skillet over medium heat.

Fry the eggplant slices until golden brown on both sides, about 2-3 minutes per side. Place on paper towels to drain excess oil.

In a baking dish, spoon a few tablespoons of marinara sauce onto the bottom and spread evenly.

Arrange the fried eggplant slices over the sauce in a single layer.

Spoon more marinara sauce over the eggplant and sprinkle with grated Parmesan cheese.

Repeat another layer of eggplant, sauce, and cheese until all ingredients are used up, finishing with a layer of cheese on top.

Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until golden and bubbly.

Serve hot and enjoy!