Baked Eggplant Parmigiana

No one else likes eggplant in my house, so I used to have it only when we went out to a restaurant and I could order a beautiful eggplant dish to tuck myself into.

Then I learned how to bake eggplant instead of frying it, and the whole game changed. Now I make this treat for myself whenever I want some real comfort food.

All the goodness and love of eggplant parmigiana without the greasy fried feeling, or the heavy dairy cheese, or the wheat.

Guilt-free, healthy, and tastes like a dream.

I hope you enjoy it too!



Rub the salt over the thinly sliced eggplant, gently toss to coat all sides, then let sit in a colander for 1 hour to drain some water out of the eggplant. This will make sure it’s not chewy, but nice and soft after it’s baked.

Rinse the salted, drained eggplant in water and pat each slice dry, then dredge it in the brown rice flour or cornmeal so each side is well coated.

Place the coated eggplant slices on a parchment-lined baking sheet and drizzle the olive oil over top.

Bake at 425F for 10 minutes on one side, then flip the eggplant slices over and bake for 15 more minutes on the other side. They should be nice and soft with some crispy edges.

Grease a 8×8″ or 9×13″ casserole dish with olive oil, then start layering: first tomato sauce, then eggplant, then cashew mozzarella, then more tomato sauce, and so on, until you’ve run out of eggplant and finish the top with tomato sauce and mozzarella.

Bake at 350F for 35 minutes, then cut yourself a hearty slice of love.


Here’s one of my favorite quotes on diligence:

“Gardens are not made by singing ‘Oh, how beautiful!’ and sitting in the shade.” ― Rudyard Kipling

May we each go out and do something today that lights up another being.

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

6 responses to “Baked Eggplant Parmigiana”

  1. maitricookswithlove Avatar

    My favorite comfort food!

  2. maitricookswithlove Avatar

    Facebook comment from Adreina: Greetings Maitri your eggplant dish looks delicious. I can’t wait to try it. Thank you for the inspiration and great recipes.

  3. maitricookswithlove Avatar

    Instagram comment from Sara: Comfort food 😋

    1. maitricookswithlove Avatar

      @Sara: Truth!! 🥰❤️

  4. maitricooksnewlife Avatar

    Facebook comment from Virginie: That looks delicious 😋

  5. maitricooksnewlife Avatar

    Facebook comment from Swantje: I LOVE eggplant parmigiana too, and no one else in my family does…I’ll have to try this one if I go back to cooked foods…

Leave a Reply

%d bloggers like this: