eggplant parmesan gluten free recipe

Written BySheba G Updated On
eggplant parmesan gluten free recipe
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The Best eggplant parmesan gluten free recipe

I have been making eggplant parmesan for years, and it’s still a crowd-pleaser in our household. My kids love the crispy exterior and tender interior of the eggplant, and my husband appreciates the flavorful sauce that I make from scratch.

This recipe is a staple in Italian cuisine, and I’m happy to share my gluten-free version with you. The dish is believed to have originated in the southern region of Italy, where eggplant was abundant and used in many recipes.

Over time, it spread throughout Italy and eventually around the world, with each region adding its own twist to the recipe. In this version, I’ve kept the traditional flavors but made some adjustments to accommodate a gluten-free diet.

The key to making a great eggplant parmesan is to use high-quality ingredients and to cook the eggplant until it’s tender but still holds its shape. I like to use fresh eggplant from our local farmer’s market, which has a slightly sweeter flavor than the ones found in most supermarkets.

After slicing the eggplant into thick rounds, I coat them with a mixture of flour, salt, and spices before breading them with gluten-free breadcrumbs. This step helps to create a crispy exterior that complements the tender interior of the eggplant perfectly.

Once breaded, the eggplant slices are fried until golden brown before being layered in a baking dish with marinara sauce and melted mozzarella cheese. The end result is a dish that’s both satisfying and healthy, making it perfect for any occasion or everyday meal.

Gluten-Free Eggplant Parmesan

Gluten-Free Eggplant Parmesan

4.6 from 591 votes

A delicious and healthier gluten-free eggplant parmesan. Crispy eggplant, homemade tomato sauce, and melted cheese.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Eggplant

1 large eggplant
1 cup gluten-free all-purpose flour
2 large eggs
2 cups gluten-free panko breadcrumbs
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
1 tsp paprika

For the Sauce

1 can (28 oz) crushed tomatoes
2 cloves garlic
1 small onion, finely chopped
1 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp dried oregano
1 tsp dried basil

For Assembly

1 cup grated mozzarella cheese
1/2 cup grated parmesan cheese
Fresh basil leaves for garnish

👨‍🍳Directions

1Preheat your oven to 450°F.
2Slice the eggplant into 1/2-inch thick rounds.
3Salt the eggplant slices and let them sit for 10 minutes to draw out moisture.
4Pat them dry with a paper towel.
5In a shallow dish, mix the gluten-free flour, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder.
6In another shallow dish, beat the eggs.
7In a third shallow dish, combine the gluten-free panko breadcrumbs, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, dried oregano, dried basil, and paprika.
8Dredge each eggplant slice in the flour mixture, shaking off any excess.
9Dip it in the beaten eggs, allowing any excess to drip off.
10Coat the eggplant slice in the breadcrumb mixture, pressing gently to adhere.
11Place the breaded eggplant slices on a baking sheet lined with parchment paper.
12Bake for 15-20 minutes or until golden brown and crispy, flipping halfway through.
13While the eggplant is baking, prepare the tomato sauce.
14In a large pot, heat the olive oil over medium heat.
15Add the chopped onion and cook until softened, about 5 minutes.
16Add the minced garlic and cook for an additional 1 minute until fragrant.
17Add the crushed tomatoes, salt, black pepper, dried oregano, and dried basil.
18Stir well and bring to a simmer.
19Reduce the heat to low and let it cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.
20To assemble the eggplant parmesan, spread a thin layer of tomato sauce on the bottom of a baking dish.
21Arrange a layer of baked eggplant slices over the sauce.
22Spoon more sauce over the eggplant, and sprinkle with mozzarella and parmesan cheeses.
23Repeat with remaining eggplant slices, sauce, and cheeses.
24Bake at 400°F for 20-25 minutes, or until the cheese is melted and bubbly and the top is golden brown.
25Remove from the oven and let it rest for 5 minutes.
26Garnish with fresh basil leaves, slice, and serve.

🔧Equipment

Mixing bowl
Baking sheet
Oven
Large pot
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can use a combination of gluten-free flours for a different flavor. Use a mandolin to slice the eggplant.

Watch Video Of How Gluten-Free Eggplant Parmesan Works

This recipe is always a good idea for any occasion or family gathering due to its simplicity and flexibility. It works well for both weeknight meals and special events like holidays or parties.

To store leftover eggplant parmesan, let it cool completely before transferring it to an airtight container or freezer-safe bag. You can refrigerate it for up to 3 days or freeze it for up to 2 months.

❓ Frequently Asked Questions About Gluten-Free Eggplant Parmesan

Q: What is eggplant parmesan?

Eggplant parmesan is a popular Italian dish made with sliced or whole eggplants that are breaded and fried before being layered in a baking dish with marinara sauce and melted mozzarella cheese.

Q: What are the health benefits of eating eggplant parmesan?

Eggplant parmesan is not only delicious but also offers several health benefits due to its rich antioxidant content. Eggplants are high in fiber, vitamins C and K, potassium, and other essential minerals.

Q: Can I make eggplant parmesan without frying?

Yes, you can make eggplant parmesan without frying by using a non-stick skillet or oven broiler instead of deep-frying.

Q: Can I substitute gluten-free breadcrumbs with regular breadcrumbs?

No, you should use gluten-free breadcrumbs if you’re looking for a gluten-free option as regular breadcrumbs contain gluten.

Q: How long can I store leftover eggplant parmesan in the fridge?

You can store leftover eggplant parmesan in an airtight container in the fridge for up to 3 days.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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