Gluten Free Eggplant Parmesan Recipe
Gluten Free Eggplant Parmesan just feels like a fancy Italian Dish. It's not complicated or difficult to make at all -- even dairy-free!
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Servings: 6 servings
Ingredients
- 1 large eggplant 1 1/2 – 1 3/4 pounds
- 1 1/2 + cup dry gluten free bread crumbs finely ground*
- 1/2 cup gfJules® Gluten Free All-Purpose Flour
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs or 1/2 cup milk of choice
- 2 tablespoons milk of choice
- High heat oil for frying like avocado oil
- 32 ounces pasta or marinara sauce gluten-free
- 16 ounces fresh Buffalo mozzarella cheese thickly sliced, or nondairy mozzarella (Go Veggie® & Miyokos® are both pictured here) -- check my recommended dairy-free cheeses in this article
- 1/2 cup shredded or grated Parmesan cheese dairy or nondairy or gluten free nutritional yeast
- Fresh basil leaves for layering in the dish
Instructions
Eggplant Directions:
- Wash eggplant and peel stripes in the skin, vertically, then cut lengthwise 1/4 – 1/2 inch thick slices.
- Arrange one layer of cut eggplant slices in the bowl of a large colander; sprinkle evenly with salt.
- Repeat this process with the remaining slices, layering until all eggplant is in the colander. Place 2-3 heavy plates on top of the slices and set aside to help the eggplant release some moisture prior to cooking.
Dish Directions:
- Preheat oven to 350° F.
- Remove each slice of eggplant and press between two paper towels to remove any remaining water and wipe off any excess salt. Prepare two wide, shallow bowls: one with breadcrumbs, flour, salt, and pepper; the other with egg and milk. Whisk each well.
- Heat a large skillet over medium heat and add 1/4 inch of oil to preheat. When heated, dip both sides of the eggplant slices in the egg-milk bowl, then coat them both thoroughly in the flour-breadcrumb bowl.
- Gently lay each coated slice into hot oil and fry until golden brown (usually only 1-2 minutes per side), flipping to fry on both sides. Remove to drain on paper towels while finishing the remaining slices.
- Prepare a large 13 x 9-inch (or larger) baking dish by lightly spraying with cooking oil. Pour one-third of the marinara sauce, then layer one-third of the fried eggplant slices. Top eggplant with half of the mozzarella slices. Lay one basil leaf atop each circle of mozzarella then sprinkle with one-third of the Parmesan; repeat layers two more times.
- Bake uncovered for 30 minutes, or until hot and bubbly.
- Serves 6.
Notes
*To make breadcrumbs, take that loaf of GF bread we all have in our freezers, cut it in thirds, pulse one third in a food processor, then pour onto a baking sheet and toast in a 300F oven for 10 minutes, or until crispy. If you prefer tastier crumbs, bake a homemade loaf from my gfJules Bread Mix or follow my gluten-free Sandwich Bread Recipe, bake, cut and toast as described above (or follow my detailed directions in this recipe linked here). The best results really do start with the best ingredients!
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.