You don’t need to miss your favorite Italian restaurant recipes when you can replicate them at home with this Gluten-Free Eggplant Parmesan.
It’s such a versatile meal you can add it to your weekly meal rotation and customize it weekly. A total bonus is its picky eater friendly.
GLUTEN-FREE EGGPLANT PARMESAN RECIPE
Eggplant parmesan is called parmigiana di malanzane in Italian. If you’ve never had gluten-free fried eggplant before it’s an Italian Casserole with eggplant, loads of cheesy goodness, and marinara sauce.
Make sure to keep to the recommended cooking duration so your eggplant tastes great! Once cooked you can expect a soft, smooth, and creamy taste. Undercooked eggplant tastes bitter.
WHY YOU’RE GOING TO LOVE THIS GLUTEN-FREE EGGPLANT PARMESAN
Easy to make –This gluten-free fried eggplant has a bit of hands-on time. But the oven does the bulk of the work for you.
Minimal clean-up - The gluten-free eggplant parm utilizes a couple of bowls for prep and then off it goes into a casserole dish. So, clean-up is minimal. It's perfect on those busy weeknights.
Meal rotation – Add this to your weekly meal rotation. You can add different cheeses to it, sauces, or different sides for a different eggplant parmesan each week. Replace the eggplant with zucchini or portobello mushrooms for additional variety.
INGREDIENTS IN GLUTEN-FREE EGGPLANT PARMESAN:
Eggplants – You will need 2 large eggplants or 3 small ones which weigh about 1kg. Make sure your eggplant is slightly firm but not hard. Look for a glossy taut skin and if it's soft to the touch it's starting to spoil.
Flour mixture – The flour, corn starch, and salt combine to form the coating. You can use one of our gluten-free flour blends, or your favorite all-purpose 1:1 style gluten-free flour. Don’t leave out the salt as it removes excess liquid and the bitterness.
Eggs and oil – Use 3 large beaten eggs and select an oil that has a high smoke point and low level of saturated fat. Some suggestions are vegetable oil, peanut oil, or canola oil.
Breadcrumb mixture – Gluten-free breadcrumbs, shredded parmesan cheese, corn meal, and oregano add the crunch and flavor to this dish.
Toppings - Mozzarella cheese, shredded parmesan cheese, and marinara sauce bring this meal together. If you’re buying a bottle of marinara sauce, check the ingredient label to ensure it's gluten-free. Cheese is a must-have in the recipe so feel free to add more to your liking and buy shredded where possible to save time.
If you have any questions about making Gluten-Free Eggplant Parmesan, please leave a comment and we will get back to you as soon as possible.
HOW TO MAKE GLUTEN-FREE EGGPLANT PARMESAN
- Slice the eggplant into ¼-inch rounds with the skin on. Combine the flour, cornstarch, and salt. In another bowl beat the eggs and in a third bowl combine the breadcrumbs, parmesan cheese, corn meal, and oregano. Dip the eggplant slices into the flour mixture.
- Then add each slice to the beaten eggs ensuring the entire slice is covered.
- Add each slice into the breadcrumb mixture. Again, ensure each slice is well covered.
- Heat the oil over medium-high heat in a large frying pan. Fry the eggplant slices for 3-4 minutes per side or until golden and crispy. Absorb excess oil by placing the eggplant on a paper towel. TIP: Fry them in batches so you don’t overcrowd the pan. Preheat the oven to 400ºF.
- Spread a thin layer of marinara sauce on the bottom of a 9 x 13-inch baking dish. Layer with cooked eggplant slices. Try not to overlap the eggplant so they can cook further.
- Add mozzarella cheese, spoonfuls of marinara sauce, and shredded parmesan evenly across the dish.
- Repeat 2-3 more layers on top. Try not to make it too full.
- Bake in the oven for 25-30 minutes until the cheese is melted and browned. Serve with chopped fresh basil (optional) and add more grated parmesan.
The numbered photos above are for illustration purposes. For the full list of ingredients and instructions for making Gluten-Free Eggplant Parmesan, please see the recipe below.
HOW TO STORE GLUTEN-FREE EGGPLANT PARM
Let it cool and then place it in an airtight container. It can be stored in the refrigerator for 3-4 days.
WHAT SUBSTITUTIONS CAN I USE IN MY EGGPLANT PARMESAN?
Swap out the eggplant for portobello mushrooms or zucchini to create another dish. You can also try different cheeses, add different sauces, and don’t forget to add different spices, herbs, or seasoning. If you want a gluten-free dairy-free eggplant parmesan, use your favorite vegan cheese.
DO YOU HAVE TO REMOVE THE SEEDS FROM EGGPLANT FOR EGGPLANT PARMESAN?
It's not necessary to remove the seeds. This is down to your personal preference. The fresher the eggplant is the less visible and smaller the seeds are.
WHAT IS THE DIFFERENCE BETWEEN EGGPLANT ROLLATINI AND EGGPLANT PARMESAN?
With eggplant rollatini, the eggplant is sliced into long slices, and cheese is placed in the center and then rolled up. Whereas parmesan is ¼-inch rounds with toppings placed in a layered format.
WHY IS MY EGGPLANT FOR PARMESAN MUSHY?
If you add too much oil or if you have not cooked it at the recommended oven temperature you could get mushy gluten-free eggplant parmesan.
SHOULD I SALT THE EGGPLANT BEFORE MAKING GLUTEN-FREE EGGPLANT PARMESAN?
Due to the use of gluten-free flour if you do the salting process the eggplant is just not as crispy and you also save time (which I am sure is precious)! So, it’s not necessary for this recipe.
WHAT CAN I SERVE WITH MY GLUTEN-FREE EGGPLANT PARMESAN?
- 2 large eggplants, sliced into ¼-inch rounds with the skin on (or 3 small ones) (1kg)
- ½ cup all-purpose gluten-free flour
- 2 tablespoons cornstarch
- 1 teaspoon salt
- ½ cup gluten-free breadcrumbs
- ¼ cup shredded parmesan cheese
- ¼ cup corn meal
- 1 tablespoon dried oregano
- 3 eggs, beaten
- Oil for frying the eggplant
- 1 cup marinara sauce
- 1 cup mozzarella cheese
- ½ cup shredded parmesan cheese
- Fresh basil for garnish (optional)
- In a bowl combine the flour, cornstarch, and salt. In another bowl beat the eggs (if you haven’t already) and in a third bowl combine the breadcrumbs, parmesan cheese, corn meal, and oregano. Dip the eggplant slices into the flour mixture, then the beaten eggs, and then straight into the breadcrumb mixture.
- In a large frying pan, heat the oil over medium-high heat and fry the eggplant slices for 3-4 minutes per side or until golden and crispy. Place them on some paper towels to absorb excess oil.
- Preheat the oven to 400ºF (204ºC).
- Spread a thin layer of marinara sauce on the bottom of a large baking dish (I used a 9x13inches). Layer with cooked eggplant slices, mozzarella cheese, spoonfuls of marinara sauce, and shredded parmesan. Repeat 2-3 more layers on top.
- Bake in the oven for 25-30 minutes until the cheese is melted and browned.
- Serve with chopped fresh basil and additional grated parmesan if you wish.
- Instead of frying the eggplant, you can also bake the eggplant to use less oil.
- Simply arrange the eggplant slices on an oiled baking sheet and bake in a 400ºF preheated oven for 25 minutes or until golden brown.
You can serve this eggplant parmesan on its own or with some pasta dish.
- Let it cool and then place it in an airtight container. It can be stored in the refrigerator for 3-4 days.
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Amount Per Serving: Calories: 430Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 116mgSodium: 939mgCarbohydrates: 61gFiber: 10gSugar: 14gProtein: 18g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
Did you make this homemade gluten-free eggplant parmesan? Let us know how it went in the comments below.