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Eggplant Parmesan - Gluten-Free

Rated as 4.83 out of 5 Stars

"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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1 h 7 m servings 292
Original recipe yields 8 servings


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  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.


  • Cook's Note:
  • You may substitute the Hodgson Mill® 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

Per Serving: 292 calories; 15.7 24 13.7 64 578 Full nutrition

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Read all reviews 15
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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. ...

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 virg...

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 marina...

Very good! Easy to make.

Loved it. Will make again.

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 ...

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 ha...

Absolutely delicious. No need to change a thing.

I made this exactly as described, and it was delicious. I served it over GF spaghetti.