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 , 16 ounce
• 1 , 8 ounce
• 1 pinch dried basil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Pour bread crumbs in a shallow bowl.
2. 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.
3. 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).
4. 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.
5. 5 Bake in the preheated oven until cheese is bubbly and lightly golden, about 25 minutes.

Nutrition per serving