Gluten Free Baked Eggplant Parmesan
This gluten-free version of the classic Italian dish features crispy baked eggplant slices layered with marinara sauce, mozzarella cheese, and Parmesan cheese.
Ingredients - Serves 6
- Olive oil - 2 tablespoons
- Salt and pepper - To taste
- Fresh basil - 1/4 cup, chopped
- Mozzarella cheese - 1 cup, shredded
- Marinara sauce - 2 cups
- Eggs - 2, beaten
- Parmesan cheese - 1/2 cup, grated
- Gluten-free breadcrumbs - 1 cup
- Eggplant - 2 large, sliced into 1/2-inch rounds
Let's Get Started
- Preheat the oven to 400°F.
- Place the eggplant slices on a baking sheet and sprinkle with salt. Let sit for 10 minutes to draw out excess moisture.
- Pat the eggplant slices dry with a paper towel.
- 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.
- Place the coated eggplant slices on a greased baking sheet.
- Bake for 20 minutes, or until the eggplant is golden and crispy.
- In a baking dish, spread a thin layer of marinara sauce.
- Layer half of the baked eggplant slices on top of the sauce.
- Sprinkle with half of the shredded mozzarella cheese and chopped basil.
- Repeat the layers with the remaining ingredients.
- Bake for 25 minutes, or until the cheese is melted and bubbly.
- Serve hot and enjoy!
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Calories: 350
- Fat: 15g
- Carbs: 30g
- Protein: 20g
- Sodium: 800mg
- Sugar: 10g
