Gluten Free Eggplant Parmesan is easy to make! This dish is baked, not fried! We have included Dairy-free and Vegan options too!
Gluten Free Eggplant Parmesan
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, I’m sure he would appreciate it!
But with this Gluten Free Eggplant Parmesan dish, I think I’ll be using eggplant a whole lot more!
Did you know that eggplants are actually nightshades? It is actually related to potatoes and tomatoes! There really isn’t a vegetable that compares to eggplant, it’s a very unique flavor and texture that makes it an excellent hearty vegetarian entree.
Simple Recipe for Gluten Free Eggplant Parmesan
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 Breaded Eggplant Parmesan. Remember, if you need dairy-free or vegan options, check at the bottom of the recipe. You can easily make this a vegan gluten free eggplant parmesan recipe by using a vegan mozzarella substitute and your favorite egg substitute.
Looking for an air fryer eggplant parmesan recipe? We have one!
We adapted this baked eggplant recipe for the air fryer! Check it out.
How to Make Eggplant Parmesan – Step By Step
So first, we are starting with our eggplant. You are going to slice your medium eggplant into 1/4 inch pieces. Do your best to keep the slices the same width, but don’t worry too much about it. This eggplant recipe is pretty forgiving in that way.
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.
Remember when I said that this recipe was simple, but time consuming? This is what I’m talking about. You have to be patient and wait for the eggplant to be ready!
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!
Are you making gluten free dairy free eggplant parmesan?
I’ll give you a sneak peak at your dairy-free and vegan eggplant parm 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 or until the breadcrumbs start to turn golden brown.
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 mozzarella cheese. Remember, you can use dairy cheese or vegan cheese.
Top the eggplant slices 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! You can eat eggplant parmesan without pasta, but I wouldn’t recommend it.
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 eggplant parmesan recipe! It is literally one of the BEST things we’ve made and eaten in this house! My husband requests this for weekend dinners pretty regularly now, and I’m happy to oblige. This recipe for Eggplant Parm is so delicious!
Paleo? Need more gluten free eggplant recipes? Check out this Paleo Eggplant Parmesan from A Mindful Mom.
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Gluten Free Eggplant Parmesan
- Slice your medium eggplant into 1/4 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!