Gluten-Free Classic Eggplant Parmigiana

Indulge in the comforting flavors of a classic Italian favorite with this Gluten-Free Classic Eggplant Parmigiana, a wholesome twist on the traditional recipe. Tender eggplant slices are coated in golden, gluten-free breadcrumbs, layered with rich tomato sauce, gooey mozzarella, and a sprinkle of fresh basil for a burst of herbaceous aroma. Perfectly baked to achieve a bubbling, cheesy top, this dish stands out as a hearty, family-friendly meal that’s entirely gluten-free. With its crisp texture and vibrant flavors, this Parmigiana is ideal for those seeking a comforting dinner that doesn’t compromise on taste. Serve it as a satisfying main course or a show-stopping side dish, paired with a crisp salad or your favorite gluten-free pasta for the ultimate Italian-inspired feast.

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 large Eggplants
• 1 tablespoon Salt
• 1.5 cups Gluten-free breadcrumbs
• 0.5 cup Parmesan cheese, grated
• 3 large Eggs
• 0.25 cup Milk
• 0.5 cup Olive oil
• 3 cups Tomato sauce
• 0.5 cup Fresh basil leaves
• 1.5 cups Mozzarella cheese, sliced
• 0.5 teaspoon Black pepper

Directions

Step 1

Slice the eggplants into 1/4-inch rounds and place them in a colander. Sprinkle with salt, toss to coat, and let them sit for 30 minutes to release excess moisture.

Step 2

Rinse the eggplants thoroughly under cold water and pat dry with paper towels.

Step 3

Preheat your oven to 375°F (190°C).

Step 4

In a shallow dish, combine the gluten-free breadcrumbs and half of the grated Parmesan cheese.

Step 5

In another bowl, whisk together the eggs and milk until well combined.

Step 6

Dip each eggplant slice into the egg mixture, allowing excess to drip off, then coat with the breadcrumb mixture, pressing gently to adhere.

Step 7

Heat the olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown on each side, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain.

Step 8

Spread 1 cup of tomato sauce evenly on the bottom of a 9x13-inch baking dish. Arrange a layer of fried eggplant slices over the sauce.

Step 9

Top with another cup of tomato sauce, sprinkle with fresh basil leaves, and add a layer of mozzarella slices. Repeat the layers, finishing with a layer of tomato sauce, mozzarella, and the remaining Parmesan cheese.

Step 10

Season with black pepper to taste.

Step 11

Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes or until the cheese is golden and bubbly.

Step 12

Let the Eggplant Parmigiana cool for 10 minutes before serving. Garnish with additional fresh basil if desired.

Nutrition Facts

Serving size	(2775.1g)

Amount per serving	% Daily Value*
Calories	4295.0

Total Fat 248.3g	0%
Saturated Fat 83.9g	0%
Polyunsaturated Fat 10.6g
Cholesterol 885.5mg	0%
Sodium 13848.3mg	0%
Total Carbohydrate 359.7g	0%
Dietary Fiber 46.5g	0%
Total Sugars 70.4g
Protein 153.4g	0%

Vitamin D 149.8IU	0%
Calcium 2853.1mg	0%
Iron 16.1mg	0%
Potassium 2946.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.1%

Protein: 14.3%

Carbs: 33.6%