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.
Oh, and by the way, if you sign up for Ian’s newsletter, the company will send you a printable coupon.
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