Gluten-Free Eggplant Parmesan
Indulge in the classic comfort of Italian cuisine with a healthy twist in this Gluten-Free Eggplant Parmesan recipe. Tender eggplant slices are salted to perfection, coated in a flavorful blend of gluten-free breadcrumbs, Parmesan cheese, and Italian seasoning, then lightly fried until golden and crispy. Layered with rich marinara sauce, gooey melted mozzarella, and finished with a garnish of fresh basil, this dish delivers all the savory satisfaction you crave—without the gluten. Perfectly baked for a bubbly cheese topping, it’s an ideal gluten-free dinner option that’s hearty, wholesome, and sure to please a crowd. Whether you’re catering to dietary restrictions or simply looking for a lighter version of the classic, this eggplant Parmesan hits all the right notes.
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Recipe Information
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
Instructions
Preheat the oven to 375°F (190°C).
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.
Pat the eggplant slices dry with paper towels to remove excess moisture and salt.
In a shallow bowl, mix the gluten-free breadcrumbs, grated Parmesan cheese, and dried Italian seasoning.
In another shallow bowl, beat the eggs.
Dip each eggplant slice into the beaten eggs, then coat both sides with the breadcrumb mixture.
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.
Spread 1 cup of the marinara sauce over the bottom of a 9x13-inch baking dish.
Layer half of the fried eggplant slices over the sauce. Top with another 1 cup of marinara sauce and 1 cup shredded mozzarella cheese.
Repeat the layers with the remaining eggplant slices, sauce, and mozzarella cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for another 10 minutes until the cheese is bubbly and golden brown.
Let it cool for a few minutes, then garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
3910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.4 g | 230% | |
| Saturated Fat | 59.3 g | 296% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 799 mg | 266% | |
| Sodium | 9896 mg | 430% | |
| Total Carbohydrate | 421.2 g | 153% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 48.6 g | ||
| Protein | 151.6 g | 303% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 3049 mg | 235% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1949 mg | 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.
