Description
A comforting gluten-free eggplant parmesan with crispy coated eggplant slices layered with rich tomato sauce and melted cheese.
Ingredients
- 2 medium eggplants, sliced into rounds
- 1 tsp salt
- 2 eggs, beaten
- 1 cup gluten-free breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 1/2 cups mozzarella cheese, shredded
- 3 tbsp olive oil
- 2 cups tomato sauce
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 2 tbsp fresh basil, chopped
Instructions
- Slice eggplants and sprinkle with salt. Let sit for 20 minutes, then pat dry.
- Prepare breading station with beaten eggs and a mixture of gluten-free breadcrumbs and parmesan cheese.
- Dip each eggplant slice into eggs, then coat with breadcrumb mixture.
- Heat olive oil in a pan and cook eggplant slices until golden on both sides. Drain on paper towels.
- Preheat oven to 375°F (190°C).
- Spread a layer of tomato sauce in a baking dish, then add a layer of eggplant slices.
- Add more sauce and mozzarella cheese, repeating layers as needed.
- Bake for 25–30 minutes until cheese is melted and bubbly.
- Garnish with fresh basil and serve.
Notes
- Salting eggplant helps remove bitterness and excess moisture.
- Bake eggplant slices instead of frying for a lighter option.
- Substitute breadcrumbs with crushed gluten-free crackers or almond flour.
- Store leftovers in the refrigerator for up to 3 days.
- Freeze portions for longer storage and reheat in the oven.
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 95mg
