Pasta-Less Eggplant Parm Lasagna

A gluten-free and dairy-free version of eggplant parm lasagna that's pasta-less and perfect for when you're in the mood for something comforting.

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  • 2 large eggplants, cut into 12 slices

  • 2 cups almond flour

  • Olive oil

  • 2 eggs, whisked

  • 2 garlic cloves

  • 1/2 lb ground turkey

  • Salt

  • Ground black pepper

  • Basil

  • Oregano

  • Garlic powder

  • Onion powder

  • 24 oz tomato sauce, Whole30 compliant

  • 8 oz container of dairy free ricotta cheese, Whole30 compliant

  • Red pepper flakes (optional)

Prep Time:

20 min.

Total Time:

1 hr.


  1. Preheat oven to 400 degrees

  2. Season each eggplant slice with salt and pepper.  Dip it in the egg whisk, let the excess egg drip off and coat both sides with almond flour

  3. Lightly coat the bottom of a large skillet with olive oil on medium high and cook each side of the eggplant for 5 minutes or until they soften.  Set it aside on a plate, wipe the skillet clean and repeat the process until all of the eggplant has been cooked

  4. Coat the bottom of a medium sized skillet, cook the ground turkey on medium high utnil it lightly browns

  5. Layer the bottom of a 9x9 baking dish with the eggplant, then add a layer of the ground turkey, tomato sauce, ricotta, and season it with basil, oregano, garlic powder and onion powder.  Repeat and top with the remaing tomato sauce and ricotta [Optional: Red pepper flakes].  Bake it for 40 minutes and serve