Why You’ll Love This Gluten Free Eggplant Parmesan Recipe
If you’ve been searching for a delicious gluten-free dinner option, you’re going to love this Gluten Free Eggplant Parmesan recipe. It’s packed with flavor and comfort, making it the perfect dish for any night of the week.
The crispy, golden-brown eggplant pairs beautifully with rich marinara and melty cheeses, creating a satisfying meal that even non-gluten-free eaters will enjoy. Plus, it’s a great way to sneak in some veggies!
I can’t help but feel proud when I serve this dish; it’s a crowd-pleaser that’s sure to impress your family and friends. You’ll definitely want to add this to your dinner rotation!
Ingredients of Gluten Free Eggplant Parmesan
When it comes to making a comforting, gluten-free dish that everyone can enjoy, this Gluten Free Eggplant Parmesan is a total winner. The combination of crispy eggplant, savory marinara sauce, and gooey cheeses creates a flavor explosion that’s hard to resist.
Plus, it’s surprisingly easy to make, which is a huge bonus for those busy weeknights. With just a few simple ingredients, you’ll have a hearty meal that feels indulgent without the gluten. Let’s plunge into what you’ll need to whip up this delicious recipe.
Here’s a quick rundown of the ingredients you’ll need:
- 1 large eggplant
- 1/2 cup milk
- 1 egg
- 1/2 cup Bob’s Red Mill gluten-free flour (or another gluten-free flour)
- 4 slices Udi brand gluten-free bread (or any other gluten-free bread)
- 1 tablespoon garlic powder
- 2/3 cup olive oil
- 1 (24-ounce) jar of gluten-free spaghetti sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
- 1 teaspoon salt
- 1/4 teaspoon fresh ground pepper
Now, before you start gathering these ingredients, there are a few things to keep in mind. Eggplants can vary in size and bitterness, so choose one that feels heavy for its size and has smooth, shiny skin.
If you’re unsure about your bread choice, I highly recommend sticking to the Udi brand for the best texture and flavor—trust me, some gluten-free breads are a bit of a gamble.
And don’t forget to check your spaghetti sauce label to verify it’s gluten-free; some sauces can sneak in gluten without you noticing. With these tips in mind, you’re all set to create a dish that will have everyone asking for seconds, gluten-free or not.
How to Make Gluten Free Eggplant Parmesan
Making Gluten Free Eggplant Parmesan isn’t only a fun cooking adventure, but it also fills your kitchen with delicious smells that’ll have everyone wandering in, wondering what magic is happening.
First things first, preheat your oven to 350°F. This is the perfect time to pour 1/2 cup of spaghetti sauce into the bottom of a 9×13 baking dish. This little step might seem simple, but trust me, it sets the stage for all that cheesy goodness to come.
Now, let’s talk about the star of the show: our 1 large eggplant. Slice it into 6 equal pieces, and don’t forget to season those slices with 1 teaspoon of salt and 1/4 teaspoon of fresh ground pepper. This is key; it brings the flavor to life.
Next, you’ll want to make some crispy breading. Grab 4 slices of Udi brand gluten-free bread and pulse them in a blender until they turn into lovely breadcrumbs. Combine those breadcrumbs with 1 tablespoon of garlic powder for an extra kick, and spread them out on a plate.
In two separate dishes, whisk together 1 egg with 1/2 cup of milk in one, and sprinkle 1/2 cup of Bob’s Red Mill gluten-free flour (or whatever gluten-free flour you have) in the other.
Now comes the fun (and slightly messy) part. Take each eggplant slice, dip it in the flour, then the egg mixture, and finally coat it in the breadcrumb mixture. It’s a bit of a dance, but trust me, you want to do this step to guarantee that crispy coating sticks.
Heat a little less than half of 2/3 cup of olive oil over medium heat in a large pan, and carefully fry 3 of the eggplant slices. Cook them until they’re golden brown, about 3 minutes on each side.
Repeat this for the remaining slices, and don’t be like me—don’t dump all the oil in at once or you’ll end up with soggy eggplant. Once all your slices are beautifully browned, place them in the prepared baking dish, pour the remaining sauce over the top, and sprinkle 1 1/2 cups of shredded mozzarella cheese along with 1/2 cup of shredded parmesan cheese.
Bake in the oven for about 30 minutes or until the cheese is golden and bubbly. Can you smell it yet? I can, and it’s making my stomach growl.
Gluten Free Eggplant Parmesan Substitutions & Variations
Now that you’ve got a delicious Gluten Free Eggplant Parmesan baking in the oven, let’s explore some substitutions and variations to make this dish your own.
You can swap out the eggplant for zucchini or mushrooms for a different twist. If you’re dairy-free, try using cashew cheese or a dairy-free mozzarella alternative.
For added flavor, mix in some fresh basil or oregano with your sauce. You can also experiment with different gluten-free flours, like almond or chickpea flour, for the breading.
Get creative and make it your own; the possibilities are endless!
Additional Tips & Notes
While preparing your Gluten Free Eggplant Parmesan, it’s helpful to keep a few additional tips in mind to enhance your cooking experience.
First, don’t rush the frying process; golden-brown eggplant adds depth to the dish. If you want extra flavor, try adding fresh basil or oregano to the sauce.
Also, let the dish sit for about 10 minutes after baking; it’ll make serving easier. For a crispier topping, broil for a minute or two at the end, but watch it closely!
Finally, feel free to experiment with different cheeses for a unique twist. Enjoy your cooking adventure!