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.
*Denotes affiliate link.
- 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.