If you are missing the classic eggplant parmesan, look no further! This gluten free version of a classic Italian meal is sure to wow both gluten free and non-gluten free guests.
If you are missing the classic eggplant parmesan, look no further! This gluten free version of a classic Italian meal is sure to wow both gluten free and non-gluten free guests. Eggplant parmesan is typically made with breaded and fried eggplant slices, but we've adapted it to be completely gluten-free without sacrificing any of the flavor or texture. Our recipe uses our favorite gluten free breadcrumbs to create a crispy, golden brown coating that perfectly complements thin slices of tender eggplant. Whether you're gluten-free by necessity or by choice, we think you'll love this tasty twist on a beloved dish. So what are you waiting for? Eggplant Parmesan is on the menu tonight!
1 large eggplant
1 egg beaten with 1 tablespoon water
½ cup gluten free flour with ½ teaspoon salt
3/4 cup Seasoned Gluten Free Bread Crumbs (4C or Aleia’s)
Salt
Oil for frying
1.5 cups or more marinara sauce
1 cup mozzarella cheese
1/2 cup parmesan cheese
Peel and thinly slice a large eggplant. Spread slices on a towel and sprinkle with salt. Let sit for 20 minutes to draw out excess moisture.
Set up a breading station with one wide bowl for flour, another for beaten egg, and another for breadcrumbs.
Grease and prepare a baking dish.
Dip each slice of eggplant in flour, then egg, then in breadcrumbs to coat. Fry both sides until golden brown, and drain on a paper towel.
Arrange eggplant slices in a single layer. Spread marinara on eggplant. Sprinkle mozzarella cheese and parmesan cheese.
Bake at 375 for 20 minutes, until cheese is bubbly. Broil for a minute or two until cheese is golden brown.
Serve with buttered gluten free spaghetti.
