Gluten-Free Eggplant Parmigiana

Indulge in the comforting flavors of Italian cuisine with this Gluten-Free Eggplant Parmigiana, a hearty dish that’s perfect for family gatherings or weeknight dinners. Tender eggplant slices are coated in a crunchy gluten-free breadcrumb and Parmesan crust, then layered with rich tomato sauce, gooey mozzarella, and fragrant basil for an irresistible combination of textures and flavors. This recipe skips the gluten without sacrificing authenticity, tailored for those with dietary restrictions yet delicious for everyone at the table. With just 30 minutes of prep and a golden, bubbling finish in the oven, this dish delivers a restaurant-quality classic straight to your kitchen. Serve it as a main course alongside a crisp green salad or garlic bread for a truly satisfying meal.

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 2 medium eggplants
• 1 tablespoon salt
• 2 cups gluten-free breadcrumbs
• 1 cup grated Parmesan cheese
• 3 large eggs
• 1 cup milk
• 1 cup gluten-free all-purpose flour
• 0.5 cup olive oil
• 4 cups tomato sauce
• 2 cups shredded mozzarella cheese
• 0.5 cup fresh basil leaves

Directions

Step 1

Slice the eggplants into 1/4-inch rounds and place them in a colander. Sprinkle with 1 tablespoon of salt and let them sit for 20-30 minutes to drain the excess moisture.

Step 2

Rinse the eggplant slices under cold water to remove the salt, then pat them dry with a clean kitchen towel.

Step 3

Preheat your oven to 375°F (190°C).

Step 4

Combine gluten-free breadcrumbs and grated Parmesan cheese in a shallow dish. In another dish, beat the eggs with milk. Place the gluten-free flour in a third shallow dish.

Step 5

Dip each eggplant slice in the flour, shaking off the excess. Next, dip it into the egg mixture, and then coat it with the breadcrumb and Parmesan mixture, pressing gently to adhere.

Step 6

Heat olive oil in a large pan over medium heat. Fry the breaded eggplant slices in batches for about 3-4 minutes on each side, until golden brown. Transfer the cooked slices to a paper towel-lined plate to drain.

Step 7

Spread a thin layer of tomato sauce on the bottom of a 9x13-inch baking dish.

Step 8

Arrange a layer of fried eggplant slices over the sauce. Top with more tomato sauce, a sprinkle of mozzarella cheese, and a few fresh basil leaves.

Step 9

Repeat the layering process until all the ingredients are used, ending with a layer of mozzarella cheese on top.

Step 10

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.

Step 11

Allow the Eggplant Parmigiana to cool for a few minutes before garnishing with additional fresh basil leaves and serving.

Nutrition Facts

Serving size	2658 grams (2658.0g)

Amount per serving	% Daily Value*
Calories	4963

Total Fat 246.50g	316%
Saturated Fat 71.40g	357%
Polyunsaturated Fat 10.80g
Cholesterol 821mg	274%
Sodium 15047mg	654%
Total Carbohydrate 524.80g	191%
Dietary Fiber 32.20g	115%
Total Sugars 55.30g
Protein 159.80g	320%

Vitamin D 227IU	1137%
Calcium 3327mg	256%
Iron 15mg	81%
Potassium 1399mg	30%

*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: 44.8%

Protein: 12.9%

Carbs: 42.3%