Gluten-Free Eggplant Parmigiana
Indulge in this irresistible Gluten-Free Eggplant Parmigiana, a hearty and vibrant Italian classic reimagined for those with gluten sensitivities. Perfectly golden eggplant slices are coated in a flavorful blend of gluten-free breadcrumbs and Parmesan, layered with rich tomato sauce, gooey mozzarella cheese, and fresh basil for a dish that’s as comforting as it is nutritious. This recipe preserves the traditional comfort of eggplant parmigiana while offering a gluten-free twist, making it ideal for family dinners or special occasions. With easy-to-follow steps and only 30 minutes of prep time, this oven-baked delight promises layers of flavor, crispy edges, and melty cheese in every bite. Treat yourself and your guests to a gluten-free masterpiece that’s irresistibly satisfying!
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Recipe Information
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
Instructions
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.
Rinse the eggplant slices under cold water to remove the salt, then pat them dry with a clean kitchen towel.
Preheat your oven to 375°F (190°C).
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.
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.
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.
Spread a thin layer of tomato sauce on the bottom of a 9x13-inch baking dish.
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.
Repeat the layering process until all the ingredients are used, ending with a layer of mozzarella cheese on top.
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.
Allow the Eggplant Parmigiana to cool for a few minutes before garnishing with additional fresh basil leaves and serving.
Nutrition Facts
Calories |
4963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.5 g | 316% | |
| Saturated Fat | 71.4 g | 357% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 821 mg | 274% | |
| Sodium | 15047 mg | 654% | |
| Total Carbohydrate | 524.8 g | 191% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 55.3 g | ||
| Protein | 159.8 g | 320% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 3327 mg | 256% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1399 mg | 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.
