Baked Eggplant No-Parm
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 medium eggplants, sliced into ½-inch rounds
  • 4 flax eggs
  • 1 cup whole-wheat italian style breadcrumbs (I use the whole foods brand)
  • 4 cups low-sodium store-bought tomato sauce
  • Freshly ground black pepper.
  • Fresh basil
  1. Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper or non-stick baking mat. In a bowl combine 4 tbsp flax seed meal with 12 tbsp warm water and stir. Set aside to thicken.
  2. Fill a large sauté pan halfway with water and bring to a boil. Add eggplant slices and blanch for 4 minutes, turning once. Drain on a paper towel and allow to cool slightly.
  3. Dip eggplant slices in flax egg mixture, then dredge in breadcrumbs, season with some fresh black pepper. Place eggplant on baking sheets and bake until golden brown on bottom, 20-25 minutes. Turn slices and continue to bake for an additional 20-25 minutes.
  4. Remove eggplant from oven. Raise oven heat to 400 degrees F. Spread some sauce to cover the bottom of a 9x13 inch baking dish. Place a layer of eggplant slices in the sauce. Spread some sauce on the eggplant slices and repeat with remaining ingredients.
  5. Bake in oven for 15-20 minutes. Serve with fresh basil on top.
Serving Suggestions: Serve with some quinoa pasta and a side salad. For a lighter meal, serve over some mixed baby green with some balsamic vinegar as a dressing.
Recipe by Pure Thyme at