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.

Recipe Summary

30 mins
37 mins
1 hr 7 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


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

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

  • 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).

  • 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.

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

Cook's Note:

You may substitute the Hodgson Mill(R) Seasoned Coating Mix with any brand of gluten-free bread crumbs. I enjoy this type because it contains a variety of herbs and spices.

Nutrition Facts

292 calories; protein 13.7g 27% DV; carbohydrates 24g 8% DV; fat 15.7g 24% DV; cholesterol 64.3mg 21% DV; sodium 578.1mg 23% DV. Full Nutrition

Reviews (17)

Read More Reviews
21 Ratings
  • 5 star values: 17
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I added my own seasoning to plain GF bread crumbs such as parsley, garlic salt, onion powder, sea salt and basil. I used a little less sauce as my family prefers less and a little extra cheese. It was delicious and I enjoyed it more the second day. Thank you so much for this recipe it was my first time eating eggplant too, now I’m hooked! Read More
Rating: 5 stars
Simple to prepare and absolutely delicious! I love that the eggplant slices are dipped only once in egg and once in breadcrumb parmesan mix and then baked. I used a Misto sprayer with extra virgin olive oil to lightly oil the slices before baking. I sprinkled Italian seasoning on top before baking and it added a subtle lovely flavor. I will definitely be making this recipe again! Read More
Rating: 5 stars
Absolutely delicious. No need to change a thing. Read More
Rating: 4 stars
Since I am allergic to dairy as well as celiac I used the vegan cheeses for this dish. They worked very well. I also used panko gluten free Italian style breadcrumbs because that was all I had in the house. I would not use the Panko again because it made the dish too crunchy. Other than that it had wonderful flavors and I would definitely make it again with the above changes. Read More
Rating: 5 stars
I loved this and so did my husband. I used seasoned bread crumbs (Not gluten free but I loved the recipe) I also left the skin ON and sliced it as you would a cucumber. I used two jars of marinara sauce. I cooked it for about 40 minutes instead of 25. It is just delicious. Read More
Rating: 5 stars
Followed the directions closely just added more cheese and sauce. It was delicious! Even my 9 year old who doesnt like eggplant finished her plate! One tip to get even slices of eggplant - use a mandolin. Read More
Rating: 4 stars
Very good! Easy to make. Read More
Rating: 5 stars
Loved it. Will make again. Read More
Rating: 4 stars
I used a 13x9 pan and it was a bit on the dry side. I will add more sauce next time but the flavor was great! Will definitely make again. Read More