EGGPLANT PARMESAN - GLUTEN-FREE

Eggplant Parmesan - Gluten-Free image

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.

Provided by karkar the cooker

Categories World Cuisine Recipes European Italian

Time 1h7m

Yield 8

Number Of Ingredients 8

Ingredients

1 ½ cups gluten-free bread crumbs (such as Hodgson Mill®)
1 eggplant, peeled into long strips 1/4-inch thick
2 eggs, beaten
¾ cup grated Parmesan cheese, divided
2 tablespoons olive oil
1 (16 ounce) jar spaghetti sauce, divided
1 (8 ounce) package shredded mozzarella cheese, divided
1 pinch dried basil

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Pour bread crumbs in a shallow bowl.
Dip eggplant into eggs; coat with gluten-free bread crumbs. Place in a single layer on prepared baking sheet; lightly sprinkle with Parmesan cheese.
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).
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.
Bake in the preheated oven until cheese is bubbly and lightly golden, about 25 minutes.

Nutrition Facts : Calories 292.4 calories, Carbohydrate 24 g, Cholesterol 64.3 mg, Fat 15.7 g, Fiber 4.4 g, Protein 13.7 g, SaturatedFat 6.2 g, Sodium 578.1 mg, Sugar 7 g