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
- ½ cups gluten-free bread crumbs (such as Hodgson Mill®): 1 piece
- eggplant, peeled into long strips 1/4-inch thick: 1 piece
- eggs: 2 piece (beaten)
- Parmesan cheese: 0.75 cup (divided, grated)
- olive oil: 2 Tbsp
- spaghetti sauce: 1 jar (16 ounce jar, divided)
- mozzarella cheese: 1 pack (8 ounce pack, divided, shredded)
- pinch dried basil: 1 piece
Metric Conversion
Stages of cooking
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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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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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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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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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Bake in the preheated oven until cheese is bubbly and lightly golden, about 25 minutes.
