Have you ever craved a cheesy, satisfying dish that also fits a gluten-free lifestyle? Look no further than this Baked Eggplant Parmesan with Gluten-Free Breadcrumbs. This recipe brings together the rich flavors of eggplant and the comforting taste of Parmesan in a way that’s perfect for everyone, regardless of dietary needs.
This dish makes for a fantastic main course or a hearty side, and it’s surprisingly easy to prepare. With its golden-brown crust and melty cheese, you’ll feel like you’re indulging in something special, all while keeping it gluten-free.
Imagine layers of tender eggplant, zesty marinara, and gooey cheese coming together in a dish that’s both filling and nutritious. This Baked Eggplant Parmesan is sure to impress your guests or satisfy your family.
Delicious Gluten-Free Baked Eggplant Parmesan
This Crispy Baked Eggplant Parmesan features slices of eggplant coated in gluten-free breadcrumbs, baked until golden, and layered with marinara sauce and melted cheese. It’s a flavorful dish that’s both crunchy and gooey, appealing to both gluten-free eaters and those without dietary restrictions.
Ingredients
- 2 medium eggplants sliced into 1/2-inch rounds
- 1 teaspoon salt
- 2 cups gluten-free breadcrumbs
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 3 large eggs beaten
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs (oregano, basil, thyme)
- Olive oil spray or 1/4 cup olive oil for drizzling
Instructions
- Prepare the Eggplant: Sprinkle the eggplant slices with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Set Up Breading Station: In one bowl, place the beaten eggs. In another bowl, combine the gluten-free breadcrumbs, Parmesan cheese, garlic powder, and dried herbs.
- Bread the Eggplant: Dip each eggplant slice into the egg, then coat it in the breadcrumb mixture. Place the coated slices on a baking sheet lined with parchment paper.
- Bake: Lightly spray or drizzle olive oil over the eggplant slices. Bake for 25-30 minutes, flipping halfway through, until they are golden and crispy.
- Assemble the Dish: Spread a layer of marinara sauce on the bottom of a baking dish. Layer half of the baked eggplant slices, followed by half of the remaining marinara sauce and half of the mozzarella cheese. Repeat the layers.
- Finish Baking: Bake in the oven for an additional 20-25 minutes, until the cheese is bubbly and golden.
- Serve: Let the dish cool for a few minutes before slicing and serving. Enjoy your delicious gluten-free Baked Eggplant Parmesan!
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 350kcal
- Fat: 20g
- Protein: 15g
- Carbohydrates: 30g
