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My review
Eggplant Parmesan - Gluten-Free
karkar the cooker
"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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Ingredients
1 h 7 m servings 292 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- 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 g fat; 24 g carbohydrates; 13.7 g protein; 64 mg cholesterol; 578 mg sodium. Full nutrition
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Reviews
Read all reviews 7Most helpful
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6/22/2018
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...
9/26/2017
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 ...
9/17/2017
I substituted burrata for mozzarella and fresh for dried basil (after baking). Also, made tomato sauce with our own garden tomatoes which made this pretty labor intensive but totally worth it.....
8/10/2017
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...
3/31/2017
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.