Gluten-Free Classic Eggplant Parmigiana
Indulge in the comforting flavors of 'Gluten-Free Classic Eggplant Parmigiana,' a timeless Italian dish made accessible for gluten-sensitive eaters without compromising on taste. This hearty casserole starts with golden, pan-fried eggplant slices, perfectly seasoned and coated in gluten-free breadcrumbs mixed with Parmesan cheese for a delightfully crispy texture. Layered with rich, tangy tomato sauce, creamy mozzarella, and fragrant fresh basil, every bite is a harmonious blend of cheesy, savory goodness. Baked until bubbling and golden, this gluten-free spin on the traditional recipe is ideal for family dinners, special occasions, or simply when you're craving a classic comfort food. Ready in under 90 minutes and serving up to six, it’s a crowd-pleaser that pairs beautifully with a crisp green salad or your favorite gluten-free pasta. Perfect keywords to highlight: gluten-free eggplant parmigiana, classic Italian dish, gluten-free breadcrumbs recipe, cheesy eggplant bake.
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Recipe Information
Ingredients
- 2 large Eggplants
- 1 tablespoon Salt
- 1.5 cups Gluten-free breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 3 large Eggs
- 0.25 cup Milk
- 0.5 cup Olive oil
- 3 cups Tomato sauce
- 0.5 cup Fresh basil leaves
- 1.5 cups Mozzarella cheese, sliced
- 0.5 teaspoon Black pepper
Instructions
Slice the eggplants into 1/4-inch rounds and place them in a colander. Sprinkle with salt, toss to coat, and let them sit for 30 minutes to release excess moisture.
Rinse the eggplants thoroughly under cold water and pat dry with paper towels.
Preheat your oven to 375°F (190°C).
In a shallow dish, combine the gluten-free breadcrumbs and half of the grated Parmesan cheese.
In another bowl, whisk together the eggs and milk until well combined.
Dip each eggplant slice into the egg mixture, allowing excess to drip off, then coat with the breadcrumb mixture, pressing gently to adhere.
Heat the olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown on each side, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain.
Spread 1 cup of tomato sauce evenly on the bottom of a 9x13-inch baking dish. Arrange a layer of fried eggplant slices over the sauce.
Top with another cup of tomato sauce, sprinkle with fresh basil leaves, and add a layer of mozzarella slices. Repeat the layers, finishing with a layer of tomato sauce, mozzarella, and the remaining Parmesan cheese.
Season with black pepper to taste.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes or until the cheese is golden and bubbly.
Let the Eggplant Parmigiana cool for 10 minutes before serving. Garnish with additional fresh basil if desired.
Nutrition Facts
Calories |
4295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.3 g | 318% | |
| Saturated Fat | 83.9 g | 420% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 13848 mg | 602% | |
| Total Carbohydrate | 359.7 g | 131% | |
| Dietary Fiber | 46.5 g | 166% | |
| Total Sugars | 70.4 g | ||
| Protein | 153.4 g | 307% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 2853 mg | 219% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2946 mg | 63% | |
*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.
