Eggplant Parmesan - Gluten-Free

Name: Eggplant Parmesan - Gluten-Free
Total time: 37 min
Yield: 8 Servings
Ingredients: 1 ½ cups gluten-free bread crumbs; 🍆 1 eggplant, peeled into long strips 1/4-inch thick; 🧀 ¾ cup grated Parmesan cheese, divided; 🧀 1 (8 ounce) package shredded mozzarella cheese, divided; 2 tablespoons olive oil; 🍝 1 (16 ounce) jar spaghetti sauce, divided; 🌿 1 pinch dried basil; 🥚 2 eggs, beaten

Cost $15, save $25

Source: Recommended by CookPal

37 Min
8 Servings
$15

Eggplant Parmesan - Gluten-Free

Cost $15, save $25

Source: Recommended by CookPal

37 Min
8 Servings
$15

INGREDIENTS

Dry Ingredients
- 1 ½ cups gluten-free bread crumbs
Vegetables
- 🍆 1 eggplant, peeled into long strips 1/4-inch thick
Dairy
- 🧀 ¾ cup grated Parmesan cheese, divided
- 🧀 1 (8 ounce) package shredded mozzarella cheese, divided
Liquid and Oils
- 2 tablespoons olive oil
Prepared and Jarred
- 🍝 1 (16 ounce) jar spaghetti sauce, divided
Spices and Herbs
- 🌿 1 pinch dried basil
Other
- 🥚 2 eggs, beaten

STEPS

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Pour bread crumbs in a shallow bowl.

Dip eggplant into eggs; coat with gluten-free bread crumbs. Place in a single layer on the baking sheet and lightly sprinkle with Parmesan cheese.

Bake in the oven for 6 minutes. Remove from oven, flip eggplant, and brush with olive oil. Bake again for 6 minutes or until golden brown. Reduce heat to 350°F (175°C).

Spread enough spaghetti sauce into a 7x11-inch pan to cover the bottom. Layer eggplant slices, mozzarella cheese, Parmesan cheese, and repeat in this order. Top with basil.

Bake at 350°F (175°C) until cheese is bubbly and golden, about 25 minutes.

NUTRIENTS

Per 1 serving

🔥

292

Calories

14
Protein
24
Carbs
16
Fats

💡 Use freshly grated Parmesan for a richer flavor.Allow the dish to cool slightly before serving to let the layers set.For a dairy-free version, substitute mozzarella with a plant-based cheese option.