Description
A delightful twist on the classic Italian favorite, this gluten-free eggplant parmesan features tender eggplant slices breaded, fried, and layered with marinara sauce and gooey cheese.
Ingredients
Scale
- 2 medium eggplants, sliced
- 1 cup gluten-free breadcrumbs
- 1 cup marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 eggs, beaten
- Olive oil
- Salt and pepper
- Fresh basil for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Sprinkle salt on the eggplant slices and let them sit for about 30 minutes to draw out moisture. Pat them dry.
- Dip each eggplant slice in the beaten eggs, then coat with gluten-free breadcrumbs.
- Heat olive oil in a skillet over medium heat and fry the eggplant slices until golden brown on both sides.
- In a baking dish, spread a layer of marinara sauce, place a layer of fried eggplant, top with mozzarella, and sprinkle with Parmesan. Repeat layers until ingredients are used, ending with cheese on top.
- Bake for 25-30 minutes until bubbly and golden.
- Garnish with fresh basil before serving.
Notes
Serve hot with a side salad or gluten-free bread. For extra flavor, add red pepper flakes or Italian seasoning to the marinara sauce.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg