![close up view of a slice of Eggplant Parmesan on a white plate](https://cdn.statically.io/img/www.allrecipes.com/thmb/v8J8OelKo1bEJ9RyekLtL89A_R0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4457679-eggplant-parmesan-gluten-free-Buckwheat-Queen-4x3-1-1380f16c6cc14e059f7ae7d741d390d9.jpg)
Ingredients
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1 ½ cups gluten-free bread crumbs (such as Hodgson Mill®)
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1 eggplant, peeled into long strips 1/4-inch thick
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2 eggs, beaten
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¾ cup grated Parmesan cheese, divided
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2 tablespoons olive oil
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1 (16 ounce) jar spaghetti sauce, divided
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1 (8 ounce) package shredded mozzarella cheese, divided
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1 pinch dried basil
Directions
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Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Pour bread crumbs in a shallow bowl.
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Dip eggplant into eggs; coat with gluten-free bread crumbs. Place in a single layer on prepared baking sheet; lightly sprinkle with Parmesan cheese.
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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).
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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.
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Bake in the preheated oven until cheese is bubbly and lightly golden, about 25 minutes.
Cook’s Note
You can use any brand of gluten-free bread crumbs, but I enjoy Hodgson Mill because it contains a variety of herbs and spices.
Nutrition Facts (per serving)
292 | Calories |
16g | Fat |
24g | Carbs |
14g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 292 | |
% Daily Value * | |
Total Fat 16g | 20% |
Saturated Fat 6g | 31% |
Cholesterol 64mg | 21% |
Sodium 578mg | 25% |
Total Carbohydrate 24g | 9% |
Dietary Fiber 4g | 16% |
Total Sugars 7g | |
Protein 14g | 27% |
Vitamin C 3mg | 3% |
Calcium 323mg | 25% |
Iron 1mg | 6% |
Potassium 394mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.