Gluten-Free Eggplant Parmesan

Ingredients

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• 1 large eggplant (about 1.5 lbs), sliced into 1/2-inch rounds
• 1 cup gluten-free breadcrumbs Shop
• 1/2 cup grated Parmesan cheese (or nutritional yeast for dairy-free) Shop
• 1/4 cup gluten-free all-purpose flour blend Shop
• 2 large eggs, lightly beaten
• 1/4 cup olive oil, plus more for frying
• 2 cups marinara sauce Shop
• 1 cup shredded mozzarella cheese (or dairy-free alternative)
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 2 tbsp fresh basil, chopped (optional, for garnish)

Instructions

1. 1 Prepare the eggplant by salting the slices and letting them sit for about 15-20 minutes to draw out excess moisture, then pat them dry with paper towels. In a shallow dish, combine the gluten-free breadcrumbs, grated Parmesan cheese (or nutritional yeast), 1/2 teaspoon of salt, and black pepper. In another shallow dish, place the gluten-free all-purpose flour blend, and in a third, whisk the eggs.
2. 2 Heat about 1/4 cup of olive oil in a large skillet over medium-high heat until shimmering. Working in batches, dredge each eggplant slice first in the gluten-free flour, then dip into the beaten eggs, and finally coat thoroughly with the gluten-free breadcrumb mixture, pressing gently to adhere. Carefully place the coated eggplant slices into the hot oil, ensuring not to overcrowd the pan, and fry for about 3-4 minutes per side, until golden brown and crispy.
3. 3 Remove the fried eggplant slices from the skillet and place them on a plate lined with paper towels to drain any excess oil. Add more olive oil to the skillet as needed for subsequent batches, repeating the frying process until all eggplant slices are cooked. You should have a beautiful golden-brown crust on each piece.
4. 4 Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish. Arrange a single layer of the fried eggplant slices over the sauce, overlapping them slightly. Spoon more marinara sauce over the eggplant, followed by a generous sprinkle of shredded mozzarella cheese (or dairy-free alternative) and the remaining 1/2 teaspoon of salt.
5. 5 Repeat the layering process with another layer of eggplant, marinara sauce, and cheese, if desired, depending on the quantity of your ingredients. Bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly, and the sauce is heated through. Garnish with fresh chopped basil before serving hot.

Nutrition (per serving)

Tips & Notes

• Salt the eggplant and pat it dry, as step 1 says, so it fries crisp and doesn't soak up too much oil.
• Use marinara sauce labeled gluten-free, since some jarred sauces include thickeners.
• Let the eggplant parmesan rest for 10 minutes after baking so it slices cleanly.

Common questions