This gluten-free baked eggplant parmesan recipe contains affiliate links.
Below I share an easy and wonderful recipe for gluten-free baked eggplant parmesan. It’s definitely a flavorful and kid-friendly recipe (we just call them eggplant pizzas and the kids are happy)!
First, I’d like to share a back-story of how this wonderful eggplant made its way into my home.
Last week I visited the Farmer’s Market at The Landmark in Denver. There my husband and I spotted large, beautiful and ready-to-cook-up eggplants. As soon as we spotted the shiny purple eggplants, my husband asked if I’d make eggplant parmesan. I was happy to oblige, after all, I love eggplant parmesan and plant-based dinners.
Prior to being gluten-free, I made eggplant parmesan all the time. But for awhile, before I found gluten-free breadcrumbs that tasted good and held together well, I gave up on making eggplant parmesan. It just didn’t feel “gluten-free” to me anymore.
However, after I discovered Ian’s Gluten-Free Panko Breadcrumbs – I am back into the eggplant parm mode. Ian’s GF crumbs work so well in any recipe that calls for breading or breadcrumbs. You won’t know this is gluten-free!
If you want to cook up this delicious recipe yourself, you’ll need to get a beautiful, large eggplant of your own, and just a few other ingredients, which I mention below. Also, I recommend serving this gluten-free eggplant parmesan dish alongside some gluten-free noodles. We really like the Tinkyada brand of brown rice noodles. The noodles cook up firm yet squishy – almost mimicking the taste of the regular pasta I miss so much.
You’ll notice that I don’t use any cooking oil. I find that the eggplant soaks up the cooking oil too fast, making the eggplant soggy. The cooking spray gives the eggplant a nice texture without making them soggy and gooey. If you miss the oil, I recommend an olive oil drizzle over your eggplants just before serving.
Gluten-Free Baked Eggplant Parmesan
- 1 large eggplant, sliced into about 12 slices (discard ends)
- 1 cup gluten-free breadcrumbs (Ian’s GF panko crumbs work well)
- 1 large egg
- 1 Tbsp. dried Italian seasoning
- 1 Tbsp. dried garlic seasoning
- 1 tsp. Kosher salt
- Fresh ground pepper to taste
- 1-2 cups organic jarred marinara sauce
- 1-2 cups shredded mozzarella cheese
- 5-6 fresh basil leaves, finely chopped
- Preheat oven to 400 degrees F.
- Prepare a large baking sheet with aluminum foil and cooking spray.
- In one bowl, add egg with 3 Tablespoons of water to create an egg wash. Mix well.
- In a separate bowl, add breadcrumbs, garlic and Italian seasonings, and salt and pepper. Mix.
- First dip eggplant slice into egg mixture, then dip it in breadcrumb mixture to coat evenly. Gently place coated eggplant slice on baking sheet (do not overlap).
- Repeat until all eggplant slices are coated and on baking sheet in single layer.
- Bake eggplant for 15 minutes, then turn over and bake for another 15 minutes.
- Remove from oven. Add scoop of marinara sauce over each eggplant slice and spread to coat top of each slice.
- Add shredded cheese atop the marinara sauce.
- Place eggplant into oven for 15-20 minutes until cheese begins to brown and bubble. Keep a close eye on it as ovens vary.
- Remove from oven and allow to cool for 2 minutes.
- Sprinkle with chopped fresh basil (optional) and serve alongside your favorite gluten-free noodles.