Eggplant Parmesan - Gluten-Free recipe

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Ingredients

1 ½ cups gluten-free bread crumbs (such as Hodgson Mill®)
1 eggplant, peeled into long strips 1/4-inch thick
2 eggs, beaten
¾ 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

Nutrition Info

292.4 calories
carbohydrate: 24 g
cholesterol: 64.3 mg
fat: 15.7 g
fiber: 4.4 g
protein: 13.7 g
saturatedFat: 6.2 g
servingSize: -
sodium: 578.1 mg
sugar: 7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Pour bread crumbs in a shallow bowl.

  2. Dip eggplant into eggs, coat with gluten-free bread crumbs. Place in a single layer on prepared baking sheet, lightly sprinkle with Parmesan cheese.

  3. Bake in the preheated oven for 6 minutes, remove from oven. Flip eggplant with a spatula, brush with olive oil. Bake until golden brown, about 6 minutes. Remove from oven, reduce heat to 350 degrees F (175 degrees C).

  4. Spread enough spaghetti sauce into a 7x11-inch baking pan to cover the bottom, layer on some of the eggplant slices. Sprinkle mozzarella cheese over eggplant, top with Parmesan cheese. Repeat layering sauce, eggplant, mozzarella cheese, and Parmesan cheese in this order, top with basil.

  5. Bake in the preheated oven until cheese is bubbly and lightly golden, about 25 minutes.

Recipe Yield

8 servings

Recipe Note

After becoming gluten-free I could no longer order eggplant Parmesan from one of my favorite restaurants. This is the best GF replica I have made yet--absolutely delicious and everyone will enjoy.

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