Gluten-free Eggplant Parmesan
Eggplant Parmesan is a classic Italian dish that is typically made with breaded and fried eggplant. In this gluten-free version, we'll be using a crispy gluten-free coating to make a delicious and satisfying eggplant Parmesan.
Ingredients
- 1 large eggplant, sliced into 1/2 inch rounds
- 1 cup gluten-free breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 eggs, beaten
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Preheat the oven to 375°F (190°C).
- In a shallow dish, combine the gluten-free breadcrumbs and grated Parmesan cheese.
- Dip each eggplant slice into the beaten eggs, then coat with the breadcrumb mixture.
- In a large skillet, heat olive oil over medium heat. Fry the coated eggplant slices in batches until golden brown on both sides. Transfer to a paper towel-lined plate to drain.
- In a 9x13 inch baking dish, spread a thin layer of marinara sauce. Arrange the fried eggplant slices in the dish, overlapping slightly. Top with the remaining marinara sauce, shredded mozzarella cheese, and chopped basil.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Let the eggplant Parmesan cool for a few minutes before serving. Garnish with additional fresh basil if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 25g
- Protein
- 15g
- Fat
- 20g
Supplies
9x13 inch baking dish Shallow dish for coating Large skillet Baking sheet
Tools
Knife Cutting board Measuring cups and spoons Mixing bowls
Serving suggestions
Serve the gluten-free eggplant Parmesan with a side of gluten-free pasta or a fresh green salad.
Tips & tricks
For extra crispy eggplant, you can bake the coated slices in the oven at 400°F (200°C) for 15-20 minutes before assembling the Parmesan.
Cost
$15