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Gluten-Free Baked Eggplant Parmesan Recipe

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This Gluten-Free Eggplant Parmesan is a delicious Italian-inspired baked dish featuring crispy crusted eggplant slices topped with light marinara sauce, rich mozzarella, and parmesan cheese. Perfect for those following a gluten-free diet, this recipe combines wholesome ingredients for a comforting and flavorful meal.

Ingredients

Eggplant Preparation

  • 2 large eggplants, sliced into ½-inch rounds
  • 1 teaspoon kosher salt

Dredging Station

  • ¾ cup rice flour or gluten-free all-purpose flour
  • 2 eggs
  • 1 cup gluten-free panko bread crumbs
  • ¾ cup grated parmesan cheese, plus ½ cup for topping
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon dried basil

Other Ingredients

  • Olive oil or oil spray for pan
  • 8 ounces mozzarella (1 fresh mozzarella ball or 1½ cups shredded mozzarella)
  • 2 cups fresh marinara sauce
  • Fresh basil for garnish

Instructions

  1. Salt the Eggplant: Lay the eggplant rounds out on a wire rack set over a baking sheet and sprinkle both sides with kosher salt. Let them sit for 20 to 30 minutes (up to an hour if desired) to draw out moisture.
  2. Preheat and Prepare Pans: Preheat your oven to 375°F (190°C). Lightly brush two large sheet pans with olive oil or spray with oil and set aside.
  3. Set up Dredging Station: In a wide, shallow bowl, whisk the eggs. In a separate bowl, place the rice flour. In a third bowl, mix gluten-free panko breadcrumbs, ¾ cup grated parmesan, oregano, garlic powder, dried basil, 1 teaspoon kosher salt, and 1 teaspoon black pepper.
  4. Rinse and Dry Eggplant: Rinse the salt off the eggplant slices under cold water and pat them dry thoroughly with paper towels to remove excess moisture.
  5. Coat Eggplant Slices: Dip each eggplant slice first into the flour, ensuring full coverage, then into the beaten eggs allowing excess to drip off. Finally, coat with the breadcrumb and parmesan mixture and place the breaded slices onto the prepared baking sheets.
  6. Bake Eggplant: Bake in the preheated oven at 375°F for about 30 minutes total, flipping halfway through, until the slices are golden brown on both sides.
  7. Increase Oven Temperature: Remove the eggplant from the oven and raise the oven temperature to 400°F (205°C).
  8. Assemble with Sauce and Cheese: Top each eggplant slice with 2 tablespoons of marinara sauce, followed by a slice or sprinkle of mozzarella cheese. Then sprinkle with the remaining ½ cup parmesan cheese.
  9. Bake Until Cheese Melts: Return to the oven and bake for an additional 20 minutes at 400°F until the eggplant is tender and the cheese is melted, bubbly, and golden.
  10. Garnish and Serve: Transfer the finished eggplant parmesan to a serving platter and garnish with fresh basil leaves. Serve warm.

Notes

  • To store leftovers, cool completely before transferring to an airtight container. Refrigerate for 3-5 days.
  • Freezing is not recommended as it can cause the eggplant and breading to lose their texture and become soggy.

Find it online: https://recipesbyliza.com/gluten-free-baked-eggplant-parmesan-recipe/