Gluten-Free Eggplant Parmesan
A delightful take on the classic Eggplant Parmesan that's both comforting and gluten-free.
Ingredients
Eggplant Preparation
- 2 large eggplants, sliced into 1/2-inch rounds
- 1 teaspoon kosher salt
Breading and Coating
- 3/4 cup rice flour (or gluten-free all-purpose flour)
- 2 large eggs Can substitute with flaxseed meal and water for a vegan option.
- 1 cup gluten-free panko bread crumbs
- 3/4 cup grated parmesan Plus 1/2 cup for topping
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried basil
- Olive oil or oil spray for the pan For frying
Assembly and Cooking
- 8 ounces mozzarella (either a fresh mozzarella ball or 1-1/2 cups shredded)
- 2 cups fresh marinara sauce Can use low-sodium for health-conscious options.
- Fresh basil (for garnish)
Instructions
Preparation
- Sprinkle the eggplant slices with kosher salt and allow them to sit for about 30 minutes to draw out excess moisture and bitterness.
- Rinse and dry the eggplant slices thoroughly to remove the salt and pat them dry with paper towels.
Breading Setup
- Spread the rice flour on one plate. In a bowl, beat the eggs. On another plate, mix gluten-free panko bread crumbs with 3/4 cup parmesan, black pepper, oregano, garlic powder, and dried basil.
Coating
- Dip each eggplant slice first in the rice flour, then in the beaten eggs, and finally coat with the panko mixture.
Cooking
- Heat a skillet over medium heat with enough olive oil to coat the bottom. Fry the breaded eggplant slices until golden brown on both sides, about 4-5 minutes per side.
- In a baking dish, spread a layer of marinara sauce on the bottom. Arrange half of the fried eggplant slices on top, followed by half of the mozzarella. Repeat with another layer of marinara, eggplant, and mozzarella.
- Top with the remaining marinara sauce, the leftover grated parmesan, and a sprinkle of black pepper.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until bubbly and golden.
Garnishing
- After baking, let it cool slightly and garnish with fresh basil before serving.
Notes
Serve with a bright green salad or gluten-free pasta for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 5 days, reheating in the oven for best results.