Gluten-Free Hearty Eggplant Casserole

Satisfy your comfort food cravings with this Gluten-Free Hearty Eggplant Casserole—a wholesome, flavor-packed dish perfect for weeknight dinners or special occasions. This recipe features tender, oven-roasted slices of eggplant layered with a rich, herby tomato sauce infused with garlic, onions, and a touch of red pepper flakes for a subtle kick. Topped with gooey Parmesan cheese and crunchy gluten-free breadcrumbs, this casserole bakes to golden perfection, offering a satisfying contrast of textures. Ideal for those seeking a nutritious, gluten-free alternative to classic casseroles, this easy-to-follow recipe is sure to become a family favorite. Serve it warm, garnished with fresh parsley, for a hearty, crowd-pleasing meal.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 medium eggplant
• 4 tablespoons olive oil
• 1 large onion
• 3 garlic cloves
• 28 ounces canned diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon red pepper flakes
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup parmesan cheese
• 0.5 cup gluten-free breadcrumbs
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Slice the eggplants into 1/2-inch thick rounds. Lay them on a baking sheet, brushing each side with 2 tablespoons of olive oil. Season lightly with salt.

Step 3

Roast the eggplant slices in the preheated oven for 20 minutes, flipping them halfway through, until they are golden brown and slightly tender. Remove from the oven and set aside.

Step 4

While the eggplant is roasting, chop the onion and mince the garlic cloves.

Step 5

Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and garlic, and cook until the onion becomes translucent, about 5 minutes.

Step 6

Add the canned diced tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes, salt, and black pepper to the skillet. Stir the mixture and let it simmer for 10 minutes, allowing the flavors to meld together.

Step 7

In a 9x13-inch baking dish, spread a thin layer of the tomato mixture on the bottom. Layer half of the roasted eggplant slices over the sauce.

Step 8

Spread half of the remaining tomato mixture over the eggplant layers. Sprinkle with half of the Parmesan cheese.

Step 9

Repeat the layering with the remaining eggplant, followed by the remaining tomato mixture, and top with the rest of the Parmesan cheese.

Step 10

Sprinkle the gluten-free breadcrumbs evenly over the top of the casserole.

Step 11

Cover the dish with foil and bake in the preheated oven for 20 minutes.

Step 12

Remove the foil and bake for an additional 10 minutes until the top is golden and crispy.

Step 13

Garnish the casserole with freshly chopped parsley before serving.

Step 14

Serve warm and enjoy your Gluten-Free Hearty Eggplant Casserole!

Nutrition Facts

Serving size	(2244.9g)

Amount per serving	% Daily Value*
Calories	2067.3

Total Fat 117.5g	0%
Saturated Fat 32.7g	0%
Polyunsaturated Fat 12.8g
Cholesterol 104.8mg	0%
Sodium 6111.6mg	0%
Total Carbohydrate 207.1g	0%
Dietary Fiber 53.3g	0%
Total Sugars 75.4g
Protein 61.7g	0%

Vitamin D 0IU	0%
Calcium 1403.0mg	0%
Iron 11.9mg	0%
Potassium 4682.2mg	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: 49.6%

Protein: 11.6%

Carbs: 38.8%