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Eggplant Parmesan - Gluten-Free
Eggplant Parmesan - Gluten-Free
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Prep Time:
30 minutes
Cook Time:
37 minutes
Total Time:
67 minutes
Gluten-free Eggplant Parmesan with a tasty twist using no-gluten seasoning mix, red sauce, and cheese.
Ingredients:
  • 1.5 cups gluten-free bread crumbs (such as Hodgson Mill®)
  • 1 eggplant, peeled into long strips 1/4-inch thick
  • 2 eggs, beaten
  • 0.75 cup grated Parmesan cheese, divided
  • 2 tablespoons olive oil
  • 1 (16 ounce) jar spaghetti sauce, divided
  • 1 (8 ounce) package shredded mozzarella cheese, divided
  • 1 pinch dried basil
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C). Get your baking sheet ready with a lovely layer of parchment paper. Pour those flavorful bread crumbs into a shallow bowl.
  • Coat eggplant slices in beaten eggs, then gluten-free bread crumbs. Arrange in a single layer on baking sheet and lightly sprinkle with Parmesan cheese.
  • Bake the eggplant in a preheated oven for 6 minutes. Remove from the oven, flip with a spatula, brush with olive oil, and continue baking until golden brown, about 6 more minutes. Remove from the oven and reduce the heat to 350°F (175°C).
  • Start by generously coating the bottom of a 7x11-inch baking pan with spaghetti sauce. Add a layer of eggplant slices, then sprinkle on mozzarella cheese followed by Parmesan cheese. Repeat the layering process with sauce, eggplant, mozzarella, and Parmesan, finishing with a sprinkle of basil on top.
  • Bake in the oven until the cheese is bubbly and lightly golden, approximately 25 minutes.

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