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Eggplant Parmesan – Gluten-Free

Eggplant Parmesan gets a gluten-free twist by using a no-gluten seasoning mix alongside traditional ingredients such as red sauce and cheese.
Print Recipe
Prep Time 30 minutes
Cook Time 37 minutes
Total Time 1 minute
Servings: 8 servings
Course: Dinner
Cuisine: Italian, Italian Inspired
Calories: 292
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 1.5 cups gluten-free bread crumbs such as Hodgson Mill®
  • 1 eggplant, peeled into long strips 1/4-inch thick
  • 2 eggs, beaten
  • 0.75 cup grated Parmesan cheese, divided
  • 2 tablespoons olive oil
  • 1 16 ounce jar spaghetti sauce, divided
  • 1 8 ounce package shredded mozzarella cheese, divided
  • 1 pinch dried basil

Method
 

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Pour bread crumbs in a shallow bowl.
  2. Dip eggplant into eggs; coat with gluten-free bread crumbs. Place in a single layer on prepared baking sheet; lightly sprinkle with Parmesan cheese.
  3. 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).
  4. Spread enough spaghetti sauce into a 7×11-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.
  5. Bake in the preheated oven until cheese is bubbly and lightly golden, about 25 minutes.

Nutrition

Calories: 292kcalCarbohydrates: 24gProtein: 14gFat: 16gSaturated Fat: 6gCholesterol: 64mgSodium: 578mgFiber: 4gSugar: 7g

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