Gluten Free Eggplant Parmesan is easy to make! This dish is baked, not fried! Dairy-free and Vegan options too!
Eggplant is actually one of my husband’s favorite food items. It is not something that I often use in my cooking. I need to get better about that.
But with this Gluten Free Eggplant Parmesan dish, I think I’ll be using it a whole lot more!
Did you know that eggplants are actually nightshades? It is actually related to potatoes and tomatoes!
Gluten Free Eggplant Parmesan is actually easier than you think. It may have multiple steps but they are simple.
I have broken down the steps into pictures for you. While the steps are simple, they do take some time. So plan accordingly with your time.
I promise, you won’t be disappointed with this Gluten Free Eggplant Parmesan. Remember, if you need dairy-free or vegan options, check at the bottom of the recipe.
So first, we are starting with our eggplant. You are going to slice your medium eggplant into 1/4 inch pieces.
Then you are going to salt the eggplant. My kitchen tip for you is to place your eggplant slices onto a paper towel lined, lipped baking sheet.
This set up will allow you to salt the eggplant and have the extra salt fall to the paper towels and baking sheet.
We all like easy clean up, right?
So you are going to salt the eggplant and let it sit for 15 minutes. Flip the eggplant slices and salt again. Let sit again for 15 minutes.
You are going to “bread” your eggplant pieces next. You will need two beaten eggs in a bowl. You will need a second bowl of Gluten -Free bread crumbs mixed with Italian Seasoning and parmesan.
For this dish, I used Ian’s Gluten Free Italian Panko crumbs. You can pick them up at your local store or you can get them on Amazon (affiliate link).
I like them because they are “free from” so many things and also taste and smell amazing!
I’ll give you a sneak peak at your dairy-free and vegan options here. Dairy-free options are to omit the parmesan or you can use vegan parmesan. For a vegan option, you can use maple syrup instead of eggs!
Dip each eggplant piece into the egg mixture, followed by the panko mixture to coat. Make sure you do both sides.
It is time to bake this gluten free eggplant parmesan! You are going to bake the eggplant in the oven at 375 degrees F for 12 minutes.
Then you are going to flip over each eggplant piece and bake for an additional 12 minutes.
Feeling saucy? It is time to sauce our eggplant parmesan. Gently spoon sauce onto each individual piece of eggplant.
I dare you to try not to eat any eggplant, the amazing smell will draw you in! YUM!
Once you have the gluten free eggplant parmesan sauced, you need to add the cheese. Remember, you can use dairy-free or dairy cheese.
Top with cheese and put back into the oven until cheese is melted.
During this entire process, probably some time before you sauce your gluten free eggplant parmesan you will need to make the pasta!
For this dish, we choose the Organic Chickpea Spaghetti from Explore Cuisine. I am a huge fan of their entire pasta line.
I honestly eat their pasta at least once a week. Who can argue with 11 grams of protein per serving? This is a great way to get some delicious plant-based protein into your life.
This particular chickpea spaghetti has a subtle enough taste that even your gluten-loving picky family members won’t notice!
If you are looking for other recipes that we’ve created using Explore Cuisine pastas you might want to check out…
It is recipe time! I can’t wait to give you this SUPER easy recipe! It is literally one of the BEST things we’ve made and eaten in this house!
- 1 box (8 oz) of Explore Cuisine, Organic Chickpea Spaghetti
- 2 cup of your favorite marinara sauce
- 1 medium eggplant
- 2 eggs
- 1.5 cups gluten-free panko crumbs
- ⅓ c parmesan cheese (optional)
- 1 T Italian Seasoning
- 1 cup mozzarella cheese, shredded
- fresh basil and cilantro
- Slice your medium eggplant into ¼ inch pieces.
- Place eggplant on top of paper towels in a lipped baking sheet.
- Salt the eggplant and let it sit for 15 minutes. Flip the eggplant slices and salt again. Let sit again for 15 minutes.
- In a small bowl beat eggs, set aside.
- In a small bowl mix panko, Italian Seasoning and parmesan.
- Dip each eggplant piece into the egg mixture, followed by the panko mixture to coat. Make sure you do both sides.
- Bake the eggplant in the oven at 375 degrees F for 12 minutes. Then you are going to flip over each eggplant piece and bake for an additional 12 minutes.
- Prepare pasta per the directions on the box, set aside.
- Gently spoon sauce onto each individual piece of eggplant.
- Equally divide cheese among eggplant pieces. Bake until cheese is melted.
- Toss pasta with remaining sauce. Divide pasta among 4 plates.
- Place 2-3 eggplant pieces on each plate on top of pasta.
- Garnish with basil and cilantro.
While there are a few steps to this Gluten Free Eggplant Parmesan they are easy steps. This recipe serves 4 hungry adults. I ended up with some extra eggplant pieces, so I saved them and ate them for lunch the following day!
Thank you to Explore Cuisine for partnering with us for this recipe. We appreciate the pasta you sent and appreciate that you sponsored this post!
Let’s talk! Are you an eggplant fan? Have you ever had eggplant parmesan? Leave me a comment below!