gluten free eggplant parmesan recipe

Written ByJenny Smyth Posted on
gluten free eggplant parmesan recipe
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The Best gluten free eggplant parmesan recipe

I’ve been making eggplant parmesan for years, and it’s always a crowd-pleaser. This gluten-free version is just as delicious, and I love that it’s a great way to get in some extra veggies.

My kids are big fans of the dish, and they always ask for seconds. The best part is that it’s incredibly easy to make – just slice the eggplant, bread it, and layer it with tomato sauce and mozzarella cheese in a baking dish.

It’s the perfect recipe for a weeknight dinner or a special occasion. Plus, it’s a great way to get some fiber and antioxidants into your diet.

I like to serve it with a side of garlic bread or a green salad for a complete meal. One of the things I appreciate most about this recipe is how adaptable it is – you can use different types of cheese or add some extra flavor with herbs like basil or oregano.

It’s also super versatile – you can make individual servings in ramekins or serve it family-style from a large baking dish. As someone who loves cooking for others, this recipe is a real winner in my book.

I’ve made it for friends and family alike, and everyone always leaves satisfied.

Gluten Free Eggplant Parmesan

Gluten Free Eggplant Parmesan

4.5 from 1722 votes

A crispy, cheesy eggplant Parmesan made entirely without gluten. Layers of breaded eggplant, rich marinara, and melted mozzarella create a comforting Italian classic that everyone can enjoy.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Eggplant

2 medium eggplants (about 1.5 lbs), sliced into 1/2-inch rounds
1 teaspoon salt
1 cup gluten free all-purpose flour blend
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon black pepper
2 large eggs, beaten
1 cup gluten free panko breadcrumbs
1/2 cup grated Parmesan cheese (ensure gluten free)
3 tablespoons olive oil

For the Sauce and Assembly

2 cups marinara sauce (gluten free)
2 cups shredded mozzarella cheese
1/4 cup fresh basil leaves, chopped

👨‍🍳Directions

1Place the eggplant slices in a colander and sprinkle with 1 teaspoon salt.
2Let them sit for 15 minutes to draw out moisture, then pat each slice dry with paper towels.
3This step reduces bitterness and helps the breading stick.
4Preheat the oven to 400°F.
5Line a baking sheet with parchment paper.
6In a shallow bowl, mix the gluten free flour, garlic powder, oregano, and black pepper.
7Place the beaten eggs in a second bowl, and combine the gluten free panko and Parmesan in a third bowl.
8Dredge each eggplant slice first in the flour mixture, shaking off excess, then dip into the egg, and finally coat with the panko-Parmesan mixture.
9Press gently so the breading adheres evenly.
10Place the coated slices on the prepared baking sheet.
11Brush the tops of the eggplant slices with olive oil.
12Bake for 12 minutes, then flip each slice, brush the other side with oil, and bake for another 10 minutes until golden brown and crispy.
13The edges should be lightly browned and the coating firm.
14Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
15Arrange half of the baked eggplant slices in a single layer, then top with half of the remaining marinara and half of the mozzarella.
16Repeat the layers with the remaining eggplant, sauce, and cheese.
17Bake uncovered at 400°F for 15 minutes, until the cheese is melted and bubbly and the sauce is hot.
18For a golden top, switch to broil for 1 to 2 minutes, watching closely to prevent burning.
19Let the dish rest for 5 minutes, then sprinkle with fresh basil before serving.

🔧Equipment

Colander
Paper towels
3 shallow bowls
Baking sheet
Parchment paper
9×13-inch baking dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 90mg🧂Sodium: 720mg🌾Total Carbs: 38g🥦Dietary Fiber: 6g🍬Sugars: 10g🥩Protein: 20g

📝Notes

To keep the dish truly gluten free, verify that all packaged ingredients (flour, panko, Parmesan, marinara) are certified gluten free. For a dairy free version, substitute vegan mozzarella and omit Parmesan.

Watch Video Of How Gluten Free Eggplant Parmesan Works

This gluten-free eggplant parmesan recipe is a staple in my household – it’s easy to make, delicious, and packed with nutrients.

I love serving it at family gatherings or potlucks because everyone always loves it.

The best part is that it’s incredibly versatile – you can serve it with pasta, rice, or even as a main course on its own.

❓ Frequently Asked Questions About Gluten Free Eggplant Parmesan

Q: What type of cheese should I use?

I like to use a combination of mozzarella and parmesan cheese for this recipe – the mozzarella melts beautifully and adds creaminess, while the parmesan adds a nice salty flavor.

Q: Can I use different types of eggplant?

Yes, you can use any type of eggplant you like – globe eggplants are traditional, but you can also use Japanese or Italian eggplants.

Q: How do I prevent the eggplant from becoming too soggy?

To prevent the eggplant from becoming too soggy, make sure to salt it properly before cooking – this will help remove excess moisture and prevent it from becoming mushy.

Q: Can I make this recipe ahead of time?

You can assemble the casserole up to 24 hours in advance, but don’t bake it until just before serving.

Q: Is this recipe suitable for vegetarians?

This recipe is vegetarian-friendly – just be sure to check the ingredients on your cheese and breadcrumbs to ensure they’re free from animal products.

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