Eggplant Parmesan – Gluten-Free

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Description

After becoming gluten-free I could no longer order eggplant Parmesan from one of my favorite restaurants. This is the best GF replica I have made yet–absolutely delicious and everyone will enjoy.

Ingredients

  • 1 ½ cups gluten-free bread crumbs (such as Hodgson Mill®)
  • 1 eggplant, peeled into long strips 1/4-inch thick
  • 2 eggs, beaten
  • ¾ cup grated Parmesan cheese, divided
  • 2 tablespoons olive oil
  • 1 (16 ounce) jar spaghetti sauce, divided
  • 1 (8 ounce) package shredded mozzarella cheese, divided
  • 1 pinch dried basil

Instructions

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Pour bread crumbs in a shallow bowl.
  2. Dip eggplant into eggs; coat with gluten-free bread crumbs. Place in a single layer on prepared baking sheet; lightly sprinkle with Parmesan cheese.
  3. Bake in the preheated oven for 6 minutes; remove from oven. Flip eggplant with a spatula; brush with olive oil. Bake until golden brown
  4. about 6 minutes. Remove from oven; reduce heat to 350 degrees F (175 degrees C).
  5. Spread enough spaghetti sauce into a 7×11-inch baking pan to cover the bottom; layer on some of the eggplant slices. Sprinkle mozzarella cheese over eggplant; top with Parmesan cheese. Repeat layering sauce
  6. eggplant
  7. mozzarella cheese
  8. and Parmesan cheese in this order; top with basil.
  9. Bake in the preheated oven until cheese is bubbly and lightly golden
  10. about 25 minutes.

Prep Time: 30 mins

Cook Time: 37 mins

Total Time: 1 hr 7 mins

Servings: 8

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