Rustic Pesto Eggplant Parmigiana | LowCarb & Gluten-Free

When you think of eggplant parmigiana, you probably picture layers of fried eggplant smothered in tomato sauce and baked under a blanket of cheese. Delicious, yes—but also heavy. I wanted to create a lighter, fresher version that doesn’t sacrifice comfort or flavor. That’s how this Rustic Pesto Eggplant Parmigiana was born.

Instead of frying, the eggplant slices are dipped in egg and coated in a crisp parmesan–almond flour crust, then baked until golden. This method gives you all the crunch without the oiliness. The slices are then topped with mozzarella and finished with a spoonful of vibrant pesto. The pesto adds brightness, freshness, and that herbaceous punch that makes each bite sing. Fresh or homemade pesto works best here—its bold basil flavor and rich olive oil base really elevate the dish.

What I love most about this recipe is its versatility. You can serve the slices as individual rounds for a rustic appetizer or arrange them in layers for a cozy casserole-style bake. It pairs beautifully with a simple green salad, roasted vegetables, or even a side of zucchini noodles if you’re keeping it light.

Why You’ll Love This Recipe

• Low-carb friendly thanks to the almond flour and parmesan crust.

• Lighter than traditional parmigiana—no frying, just oven-baked goodness.

• Customizable: keep it rustic with single slices or layer it up for a heartier casserole.

• Full of fresh flavor from the pesto, cheese, and golden eggplant.

Rustic Pesto Eggplant Parmigiana

Lowcarb Rustic Pesto Eggplant Parmigiana

Lowcarb Pesto Eggplant Parmigiana

Rustic Pesto Eggplant Parmigiana Recipe

Ingredients:

• 2 medium eggplants, sliced into ¼-inch rounds

• 2 large eggs, beaten

• ¾ cup finely grated Parmesan cheese

• ¼ cup almond flour

• Olive oil spray

• 8 oz fresh mozzarella, sliced or shredded

• ½ cup fresh or homemade pesto

• Fresh basil, for garnish (optional)

Instructions:

1. Prep the Oven & Eggplant

   • Preheat oven to 400°F (200°C).

   • Line a large baking sheet with parchment paper.

2. Set Up Dredging Station

   • Place beaten eggs in a shallow bowl.

   • In another bowl, mix together parmesan and almond flour.

3. Coat the Eggplant

   • Dip each slice of eggplant into the egg wash, then dredge in the parmesan–almond flour mixture.

   • Place on the prepared baking sheet and lightly spray both sides with olive oil.

4. Bake the Eggplant

   • Bake for 20–25 minutes, flipping halfway, until golden and crisp around the edges.

5. Top with Cheese & Pesto

   • Remove from oven and place a piece (or sprinkle) of mozzarella on each slice.

   • Return to oven for 5–7 minutes, until cheese is melted and bubbling.

   • Spoon about 1 teaspoon of pesto over each slice.

6. Serve

   • Arrange on a platter, garnish with fresh basil, and serve warm.

Servings: 4 as a main dish, or 6–8 as a side/appetizer.

Rustic, cheesy, herby, and just a little indulgent—this is eggplant parmigiana with a fresh twist.