This Paleo Eggplant Parmesan gives the classic Italian favorite a healthier makeover. Layers of tender roasted eggplant, a rich tomato sauce and a creamy cashew “ricotta” are baked until bubbling. It’s a crowd-pleasing, satisfying meal that happens to be Vegan, Paleo and Whole30 friendly.
Why you’ll love this Paleo Eggplant Parmesan
- All the taste of classic eggplant parmesan without grains, gluten or dairy.
- Layers of roasted eggplant, creamy cashew ricotta and a flavorful tomato sauce make it comforting without feeling heavy.
- Ideal for serving a crowd — assemble ahead and bake shortly before serving.
- Leftovers keep well and are delicious reheated the next day.
How to make this Eggplant Parmesan
- Slice the eggplant into 1/2-inch thick long slices. Arrange on a baking sheet and roast at 425°F (220°C) for about 20 minutes, until tender and golden, flipping once for even browning.
- While the eggplant roasts, prepare the tomato sauce: sauté diced onion and garlic in olive oil, then stir in chopped tomatoes, tomato paste, chili flakes and a splash of balsamic vinegar. Simmer until it thickens — the longer it simmers, the deeper the flavor.
- Make the cashew “ricotta” by blending drained, briefly soaked cashews with almond milk and garlic until smooth and creamy.
- Assemble in a baking dish: start with a layer of tomato sauce, then eggplant slices, a thin layer of cashew ricotta and a sprinkle of chopped basil. Repeat, finishing with cashew cream on top.
- Cover with foil and bake for 20 minutes. Uncover, add the crunchy topping if using, and bake an additional 10 minutes until the edges bubble and the top is golden.
Make ahead and leftovers
This dish is well suited to prepping ahead. Assemble all layers in a baking dish up to two days before serving and bake 20 minutes when you’re ready. You can also freeze the unbaked assembled casserole for up to two months — thaw completely before baking.
Store leftovers in the refrigerator for up to four days. Reheat in the oven or microwave until warmed through.
Crunchy topping
Traditional eggplant parmesan often uses breadcrumbs for crunch. For this grain-free version, pulse brazil nuts with almond flour to a crumbly texture and combine with nutritional yeast and melted ghee for a savory topping. If you don’t need it grain-free, substitute 1/2 cup gluten-free breadcrumbs for an equally tasty finish.
More Italian-inspired recipes
- Eggplant Cannelloni
- Classic Beef Lasagna
- Butternut Squash Pasta with Alfredo Sauce
- The Best Italian Meatballs
- Eggplant Polpette (Meatless Meatballs)
- Spaghetti Bolognese Casserole
If you make this recipe, leave a comment below or tag a photo on Instagram @everylastbite_ — I love seeing your photos!
Eggplant Parmesan
Ingredients
- 3 large eggplant
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 3 cloves garlic, minced
- 1 medium onion, finely diced
- 1/4 cup tomato paste
- 2 14-oz cans chopped tomatoes
- 1 tsp balsamic vinegar
- 1/2 tsp chili flakes
- 1 cup cashews, soaked in boiling water for 10 minutes
- 2/3 cup almond milk
- 2 cloves garlic (for cashew cream)
- 1/4 cup chopped basil
Optional topping
- 1/4 cup brazil nuts
- 1/4 cup almond flour
- 1/4 cup nutritional yeast (or 1/4 cup parmesan for SCD)
- 2 tbsp melted butter or ghee (or coconut oil for vegan)
Instructions
- Preheat oven to 425°F (220°C).
- Slice eggplant into 1/2-inch thick rounds. Brush both sides with 1 tbsp olive oil, season with salt and place on a baking tray. Roast 20 minutes, flipping halfway so they brown evenly.
- While eggplant roasts, heat 1 tbsp olive oil in a skillet. Cook diced onion and minced garlic for about 4 minutes until translucent. Add chopped tomatoes, tomato paste, chili flakes and balsamic vinegar. Simmer about 20 minutes until the sauce thickens.
- Blend drained cashews with almond milk and garlic cloves until very smooth to make the cashew cream.
- Assemble in a roughly 10×6-inch baking dish: spread some tomato sauce, arrange a layer of eggplant, add a thin layer of sauce, a layer of cashew cream and a sprinkle of basil. Repeat so you have three layers of eggplant, finishing with cashew cream on top. Cover with foil and bake 20 minutes.
- To make the topping, pulse brazil nuts in a food processor until crumbly. Mix with almond flour, nutritional yeast (or parmesan) and melted ghee or butter.
- Remove foil after 20 minutes, sprinkle the topping over the dish, and bake another 10 minutes until golden and bubbling at the edges.
Nutrition
Carbohydrates: 19 g |
Protein: 5 g |
Fat: 11 g |
Sodium: 246 mg |
Potassium: 616 mg |
Fiber: 6 g |
Sugar: 9 g
Nutrition information is automatically calculated and should be used as an approximation.
