After becoming gluten-free I could no longer order eggplant Parmesan from one of my favorite restaurants. This is the best GF replica I have made yet--absolutely delicious and everyone will enjoy.
Ingredients
- 1.5 cups gluten-free bread crumbs , such as Hodgson Mill®
- 1 eggplant , peeled into long strips 1/4-inch thick
- 2 eggs , beaten
- 0.75 cups grated Parmesan cheese , divided
- 2 tablespoons olive oil
- 1 jar spaghetti sauce , 16 ounce
- 1 package shredded mozzarella cheese , 8 ounce
- 1 pinch dried basil
Instructions
-
1
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Pour bread crumbs in a shallow bowl.
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2
Dip eggplant into eggs; coat with gluten-free bread crumbs. Place in a single layer on prepared baking sheet; lightly sprinkle with Parmesan cheese.
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3
Bake in the preheated oven for 6 minutes; remove from oven. Flip eggplant with a spatula; brush with olive oil. Bake until golden brown, about 6 minutes. Remove from oven; reduce heat to 350 degrees F (175 degrees C).
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4
Spread enough spaghetti sauce into a 7x11-inch baking pan to cover the bottom; layer on some of the eggplant slices. Sprinkle mozzarella cheese over eggplant; top with Parmesan cheese. Repeat layering sauce, eggplant, mozzarella cheese, and Parmesan cheese in this order; top with basil.
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5
Bake in the preheated oven until cheese is bubbly and lightly golden, about 25 minutes.
Nutrition Facts
Per serving
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