Description
Indulge in our delicious gluten-free Baked Eggplant Parmesan recipe. Learn how to make this flavorful and healthy dish that’s perfect for any meal.
Ingredients
- 5 lbs (680 g) fresh eggplant, sliced into 1/2 inch rounds
- 2 cups (240 g) gluten-free breadcrumbs, Italian seasoned
- 1/4 cup (60 ml) olive oil
- 3 large eggs, organic preferred
- 1 lb (454 g) fresh beef mozzarella, cut into slices or torn apart
- 1 bunch fresh basil
- Sauce of your choosing – Recipe for quick tomato sauce is below. Or use your favorite jar sauce
- 1 can (3.8 L) whole peeled San Marzano tomatoes
- 1/4 cup (60 ml) olive oil
- 2 tsp (10 ml) kosher salt
Instructions
- Set your oven to preheat at 350°F.
- Cut the eggplants into rounds that are about half an inch thick and put them aside.
- If you’re making your own sauce with San Marzano tomatoes, start on that first. It can simmer while you work on the eggplant. If you’re using a pre-made sauce, pour it into a saucepan to heat up.
- Beat the three large eggs in a shallow dish to create your egg wash.
- In another dish or on a sheet pan, spread out the gluten-free breadcrumbs. Add more seasonings as you like – I prefer adding salt, pepper, granulated garlic, and onion.
- Slice the mozzarella into pieces between a quarter and a half-inch thick, or tear it by hand if you prefer. Make sure you have enough pieces to cover all the eggplant slices. Set these aside.
- Coat each eggplant piece in the egg mixture, letting any extra drip off. Then, press the eggplant into the breadcrumbs, turning it over and pressing gently to help the crumbs stick. It’s okay if some parts aren’t fully covered.
- Place the coated eggplant slices on a large tray, foil, or platter, keeping them separate to prevent the breadcrumbs from falling off.
- In a cast iron skillet or a heavy pan, heat olive oil over medium-high. Fry the eggplant slices in batches, turning them once the bottom is golden brown, which takes about 3-5 minutes per side. Use about a quarter-inch of oil and avoid overcrowding the pan. You might need to add more oil as you go, as eggplant can soak it up.
- After frying, arrange the eggplant in single layers on a sheet pan. Spoon sauce over each slice, add mozzarella, and then add more sauce on top. Sprinkle with grated Parmigiano Reggiano or Pecorino Romano cheese.
- Put the sheet pan on the oven’s middle rack and bake for 30 minutes. For a browned cheese finish, switch to broiler mode for the last 3-5 minutes, but watch closely to avoid burning.
- Once baked, remove the dish from the oven and garnish with torn fresh basil and another sprinkle of grated cheese. Enjoy your meal!
- For the sauce, heat olive oil in a large skillet over medium-high heat.
- Add the whole peeled San Marzano tomatoes to the oil, breaking them down with a potato masher or fork.
- Stir in the kosher salt.
- Let the mixture simmer rapidly for about 5 minutes, stirring often to combine the oil and tomatoes.
- Lower the heat to a gentle simmer for another 10 minutes, stirring every few minutes.
- Turn off the heat once the sauce is done. If you used basil stems, take them out before serving. Top with fresh basil leaves and, if desired, a sprinkle of grated Parmesan or Pecorino Romano cheese.
Notes
- Try baking the breaded eggplant slices for a healthier twist.
- Experiment with goat cheese or gouda for a unique taste.
- Add red pepper flakes to the sauce for a subtle hint of heat.
