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Gluten-Free Eggplant Parmesan

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PREP TIME
30 min
COOKING TIME
37 min
TOTAL TIME
67 min
SERVINGS
8 servings
Dinner Italian
Gluten-Free Eggplant Parmesan
Ingredients
  • 1 1/2 cups gluten-free bread crumbs (such as Hodgson Mill®)
  • 1 eggplant, peeled into long strips 1/4-inch thick
  • 2 eggs, beaten
  • 3/4 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 the oven to its highest temperature setting, which is 400 degrees F (200 degrees C). Next, take a baking sheet and cover it with parchment paper to prevent sticking.
2
In a separate bowl, place the bread crumbs in a shallow layer. Now, dip each eggplant slice into beaten eggs and then coat it evenly with the bread crumbs.
3
Place the coated eggplant slices in a single layer on the prepared baking sheet, and lightly sprinkle some Parmesan cheese over them.
4
Bake the eggplant in the preheated oven for 6 minutes, then remove it from the oven. Use a spatula to flip the eggplant slices over and brush them with olive oil. Continue baking until they turn golden brown, which should take another 6 minutes.
5
Remove the eggplant from the oven and adjust the heat setting to its lower temperature, 350 degrees F (175 degrees C).
6
In a large baking pan, spread an adequate amount of spaghetti sauce to cover the bottom. Now, layer some eggplant slices on top of the sauce. Sprinkle a generous amount of mozzarella cheese over the eggplant, followed by some Parmesan cheese.
7
Repeat the layering process by adding a layer of spaghetti sauce, eggplant slices, mozzarella cheese, and finally some Parmesan cheese. Finish the dish by sprinkling some basil leaves on top.
8
Bake the completed eggplant dish in the preheated oven until the cheese is bubbly and lightly golden, which should take about 25 minutes.