adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Gluten Free Baked Eggplant Parmesan
0 Likes
Prep Time:
70 minutes
Cook Time:
50 minutes
Total Time:
120 minutes
Wholesome gluten-free baked eggplant parmesan - a simple weeknight meal perfect for vegetarians and holiday gatherings.
Ingredients:
  • 1 large eggplant, cut into 12 1/2-inch wide circular slices
  • 2 teaspoons salt, divided
  • 3 tablespoons extra virgin olive oil, divided
  • 1 cup almond flour
  • 4 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 2 (15-ounce cans or jars) tomato purée
  • 2 tablespoons tomato paste
  • 1 tablespoon red wine, optional
  • 1/8 teaspoon ground black pepper
  • 1 cup shredded mozzarella cheese
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons fresh basil, chiffonade (optional), plus more for garnish
Instructions:
  • Season the eggplant slices generously with 1 1/2 teaspoons of salt and let them sit in a colander for one hour. Squeeze out excess liquid by pressing each slice between your hands or using a paper towel with a gentle squeezing motion to avoid tearing the eggplant. This will also remove any excess salt for perfectly seasoned eggplant.
  • Preheat your oven to 425°F. Line a large baking sheet with parchment paper and drizzle with 1 tablespoon of olive oil.
  • Coat the eggplant in almond flour: Spread almond flour on a large plate. Coat both sides of each eggplant slice with almond flour, then transfer to a baking sheet. Arrange closely together without overlapping as they shrink when cooked. Finish by drizzling an extra tablespoon of olive oil over the coated eggplant.
  • Bake the eggplant: Bake the eggplant slices for 30 minutes, flipping halfway through. The almond flour coating should be golden and crispy. The eggplant will be soft and wilted. Set aside for assembly.
  • Prepare the delicious tomato sauce: Heat 1 tablespoon of olive oil in a saucepot over medium-high heat. Sauté garlic and Italian seasoning for 1 minute, stirring often. Stir in tomato purée and tomato paste, cook for 1 more minute. Add wine if desired, 1/2 teaspoon salt, and pepper. Bring to a boil, then simmer covered on medium-low for 20 minutes until thick enough to coat a spoon. The sauce should have a rich red color and a enticing aroma of cooked tomatoes.
  • Adjust oven temperature and create layers: Once the eggplant is cooked, lower the oven temperature to 375°F. Gently spoon 1/2 cup of tomato sauce into a 9x9-inch baking dish. Place 4 slices of eggplant over the sauce using a fork or tongs, then pour an additional 1/2 cup of sauce over the eggplant. Sprinkle with 1/3 cup mozzarella and 1 tablespoon parmesan. Repeat the layering process 2 more times, alternating eggplant, sauce, mozzarella, and parmesan. Finish with mozzarella and parmesan on the top layer, then garnish with fresh basil.
  • Bake casserole: Bake in the oven for 20 minutes until cheese is melted and lightly golden. Cool for 5 minutes, then garnish with basil and serve.

Similar Recipes