Gluten-Free Eggplant Parmesan

Indulge in the comforting flavors of this Gluten-Free Eggplant Parmesan, a delicious twist on the classic Italian favorite that’s perfect for those avoiding gluten. Tender slices of eggplant are delicately salted to remove excess moisture, then coated in a crispy gluten-free breadcrumb mixture infused with Parmesan cheese and Italian seasoning. Each slice is pan-fried to golden perfection before being layered with rich marinara sauce, gooey mozzarella cheese, and baked until bubbling and beautifully browned. Finished with a sprinkle of fresh basil, this hearty dish is a crowd-pleaser that’s ideal for weeknight dinners or special occasions. Quick to prepare in under 90 minutes and loaded with flavor, this gluten-free recipe proves you can enjoy old-world comfort food without compromise.

Nutriscore Rating: 68/100

Prep Time:40 mins

Cook Time:40 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 medium eggplants
• 1 teaspoon salt
• 4 tablespoons olive oil
• 2 cups gluten-free breadcrumbs
• 1 cup grated Parmesan cheese
• 2 teaspoons dried Italian seasoning
• 3 large eggs
• 3 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 0.5 cup fresh basil leaves

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Slice the eggplants crosswise into 1/4-inch thick rounds. Sprinkle with 1 teaspoon of salt and let sit for 20 minutes to draw out moisture.

Step 3

Pat the eggplant slices dry with paper towels to remove excess moisture and salt.

Step 4

In a shallow bowl, mix the gluten-free breadcrumbs, grated Parmesan cheese, and dried Italian seasoning.

Step 5

In another shallow bowl, beat the eggs.

Step 6

Dip each eggplant slice into the beaten eggs, then coat both sides with the breadcrumb mixture.

Step 7

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Fry the eggplant slices in batches for about 3-4 minutes on each side until golden brown, adding more oil as needed.

Step 8

Spread 1 cup of the marinara sauce over the bottom of a 9x13-inch baking dish.

Step 9

Layer half of the fried eggplant slices over the sauce. Top with another 1 cup of marinara sauce and 1 cup shredded mozzarella cheese.

Step 10

Repeat the layers with the remaining eggplant slices, sauce, and mozzarella cheese.

Step 11

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

Step 12

Remove the foil and bake for another 10 minutes until the cheese is bubbly and golden brown.

Step 13

Let it cool for a few minutes, then garnish with fresh basil leaves before serving.

Nutrition Facts

Serving size	2327.4 grams (2327.4g)

Amount per serving	% Daily Value*
Calories	3910

Total Fat 179.40g	230%
Saturated Fat 59.30g	297%
Polyunsaturated Fat 5.30g
Cholesterol 799mg	266%
Sodium 9896mg	430%
Total Carbohydrate 421.20g	153%
Dietary Fiber 41.10g	147%
Total Sugars 48.60g
Protein 151.60g	303%

Vitamin D 123IU	615%
Calcium 3049mg	235%
Iron 15mg	82%
Potassium 1949mg	41%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.3%

Protein: 15.5%

Carbs: 43.1%