A gluten-free version of eggplant parmesan that you would never know is gluten-free. With just the right balance of crispiness to sauciness, this super simple recipe is easy enough to make as a quick weeknight family meal and delicious enough to serve for a special occasion.
If you like this, try my ‘Blow Your Mind Lobster Pasta with Creamy Tomato Sauce.' It's a simplified version of a restaurant-style recipe that can be made at home any night of the week. It's a real show-stopper when entertaining. For a quicker pasta dish try this Bucatini all’Amatriciana. A classic Roman pasta with a flavor so intensely satisfying that it will make your inner pasta lover shed a tear of joy.
What is Eggplant Parmesan?
Eggplant Parmesan or Parmigiana di malanzane or Eggplant Parmigiana as it is known in Italy and on many restaurant menus is an Italian casserole of fried eggplant slices, tomato sauce, and mozzarella. I've tried countless recipes; most are good, and some are truly great. Variations include using layers of provolone mixed with mozzarella (I love this but it makes heavier dish). Some recipes call for both low moisture and fresh mozzarella. This is great for an extra thick cheese pull. Some cooks will insist that you must pre-salt the eggplant to draw out excess moisture. I find this is not necessary and adds a lot of time to the prep. However you make your Eggplant Parm, and whether you believe it comes from Naples, Puglia or Calabria, this Italian classic has been a family favorite on tables from here to Rome many years over.
The Quest for the Perfect Gluten-Free Eggplant Parmesan Technique
If you are gluten-free or gluten-sensitive, you know how sad it can be to watch everyone else enjoy a delicious, hot, crispy, breaded treat. It's just not fair, right? Too often, the gluten-free options on offer are weak attempts to mimic their mouthwatering gluten-rich counterparts. Many gluten-free options have a weird texture or fall apart at the slightest touch. That's why I wanted to create a gluten-free version of one of my favorite dishes that didn't sacrifice any flavor or texture and was east to make.
You'll Love This Recipe – And so will people who are not gluten-free!
This recipe is the product of years of trial and error. It's a collection of solid techniques and the disposal of non-essential extra steps and ingredients. The result is a simple gluten-free recipe that best highlights the flavors of the eggplant, and tomato. It is easy to make and incredibly satisfying to eat. I have sampled this recipe on dozens of friends and family and, no one even detected that it was gluten-free; everyone asked for seconds. To make things even more convenient and flexible, this recipe trades the traditional casserole format that eggplant parmigiana is usually served in and instead uses a single serving method. This makes leftovers, potions and meal prep a breeze.
- If you love Eggplant Parmesan but have been avoiding it because you are gluten-free or gluten-sensitive, this will change your life. This GF version is actually my new favorite. It's just as good, if not better than any traditional version.
- Innovation through simplicity – In testing and creating this recipe, I found that the more I pared things down, the better it got. Instead of lots of onion and garlic in the sauce, I use a 3 ingredient San Marzano Tomato sauce recipe that takes 15 minutes to make. Instead of using a ‘three station' breading process, I've skipped the flour and just used eggs and breadcrumbs. The result is an eggplant parmigiana that is still intensely flavorful, but lighter and brighter, with a clarity of flavor that lets the ingredients shine instead of competing with one another.
- A recipe for all occasions – Perfect for a quick weeknight meal, easily portions for meal planning, and can be scaled up to make a big batch for larger gatherings.
Let's Get Cooking!
Ingredients and Helpful Substitution Tips
Detailed measurements and ingredients can be found within the recipe card at the end of this post.
- Eggplant – (As fresh and ripe as you can find). Ripe eggplants have shiny skin that bounces back when you gently press on it with your finger. Overripe eggplants may look dull and feel spongy. If the eggplant is very soft and you can puncture the skin it is overripe. Ripe eggplants are firm but not hard.
- Gluten Free Breadcrumbs – I like to use Italian season gluten-free breadcrumbs for the added flavor. Whether I use Italian seasoned or plain, I always add a sprinkle of more seasonings such as salt, pepper, garlic powder, and onion powder. I prefer a regular breadcrumb over a panko style. They stick to the eggplant better for a more uniform coating. The brand I prefer is 4-C Gluten Free Breadcrumbs, found at every grocery store
- Eggs –Whisk a few eggs to create a batter for the eggplant. This batter helps the breadcrumbs stick to the eggplant.
- Fresh Mozzarella – The super soft texture and subtle flavor of fresh mozzarella make for an upgraded eggplant parm experience.
- Fresh Basil – Not only does the bright green color complement the red sauce and richly colored eggplant, the aroma of fresh torn basil leaves on top of this finished dish is heavenly.
- Grated Parmesan Cheese – The king of cheeses is the perfect flavor enhancer to this crispy, luscious dish.
How to Make the Best Gluten-Free Eggplant Parmesan
- GET SAUCY
- If making EASY homemade sauce, I highly recommend! Start the sauce first so that it can cook while you are prepping the eggplant. If using jar sauce, empty a whole jar of sauce into a sauce pan to warm.
- PREP THE EGGPLANT –
- Slice eggplant in 1/2 thick rounds.
- Whisk eggs in a shallow glass dish or large shallow bowl to make a batter.
- Pour breadcrumbs into a sheet pan or shallow bowl. Sprinkle with additional seasoning of your choice. I like to add salt, pepper, granulated garlic, and onion.
- Dip the eggplant slice into the egg batter, completely coating the eggplant. Allow the excess batter to drip off and then dip the coated eggplant into the breadcrumbs. Flip the eggplant slice and pat with you fingers to help the breadcrumbs stick. (You do not need to cover every inch of the eggplant with breadcrumbs. The sides will probably not hold the coating very well and there will be some small bare patches. Don't worry. This works as long as most of the slice is coated.)
- Set your coated eggplant slices on a sheet tray or large platter. Do not stack the eggplant slices as the coating will
- In a cast iron skillet or heavy-bottomed stainless steel pan over medium-high heat, shallow-fry the eggplant slices in batches, turning over when golden brown on the bottom, approx 3-5 minutes per side. I fry in about 1/4 inch depth of oil. Pro tip*** Eggplant can absorb oil as it cooks. You may need to add more oil as you go.
- Layer and Bake:
- Organize your fried eggplant slices in single-layer rows on a sheet pan. Top each eggplant with a layer of sauce, followed by a layer of fresh mozzarella. Top each slice with a couple of dabs of sauce and finish the tray with a shower of grated Parmigiano Reggiano cheese or Pecorino Romano Cheese.
- Bake on the oven's center rack for 30 mins.
- Remove from oven and top with hand-torn pieces of fresh basil and another shower of grated cheese. Buon appetito!
👩🍳 SERVING SUGGESTIONS:
I love making an extra large batch of sauce and having this with some a side of gluten-free pasta and a big “house salad“. Real old school Italian restaurant style. The best gluten-free pasta that I have found is Le Veneziane. It's a corn pasta that has an amazing texture and holds its shape better than any other gluten-free option I have tried. I usually stick to a penne rigate or a shape rather than a long noodle as GF long noodles tend to break apart easily.
Pro Tips, Time Savers and Flavor Boosters:
- Keep your eggplant sliced on the thinner side. Eggplant loves to absorb oil so keeping it thinner helps maintain a proper ratio of crispy exterior breadcrumb to soft moist eggplant interior. I slice my eggplant 1/2 inch thick.
- No need to salt the eggplant. I actually recommend against salting the eggplant. I find it unnecessary and actually makes the final product soggier. I've been skipping this step for years and I've never had a bitter or tough eggplant parm. I love saving a step if I can. Just be sure your eggplant is fresh for best results.
- Its all in the sauce…well a lot of it is in the sauce. Jar sauce is fine, especially if you need to save time, but if you really want this dish to be special, make it with my San Marzano Tomato sauce. Not only is this sauce a game changer, but it cooks in 15 minutes and only uses three ingredients. There's really no reason not to level up.
The Sauce Matters
I understand that sometimes time is tight, and a jar of sauce is a lifesaver in a pinch. However, I want to share how quick and easy a true homemade sauce is to make. From start to finish, you can have an amazing San Marzano Tomato Sauce ready for your eggplant parmesan in just under 15 minutes. Because this sauce recipe uses only tomatoes, olive oil, and salt an entire pot cooks in the time it takes to prepare and bread the eggplant. It's also delicious mixed with a side of rigatoni to compliment your eggplant parm.
Storage Tips:
- STORAGE – Store in an airtight container in the fridge for 4-5 days
- REHEATING – Microwave, or oven. Reheat in the oven at 300 degrees for 15 min to help revitalize the crispiness factor.
- FREEZING – Wrap in foil and place in a freezer bag. may be frozen for 3 months.
Dietary Modifications
This recipe is GLUTEN FREE and VEGETARIAN and modifiable in the following ways:
- Dairy Free – You can easily eliminate the cheese for a dairy-free/ vegan version
- Keto – Use almond flour for coating the eggplant, although I will say the results are less than ideal. I have also used “keto breadcrumbs” which are a combination of coconut flour and Lupin Bean the brand is Carrington Farms, these work wonderfully.
If you’ve tried this recipe, don’t forget to rate and comment!
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Gluten-Free Eggplant Parmesan
Ingredients
- 1.5 lbs fresh eggplant sliced into 1/2 inch rounds
- 2 cups gluten-free breadcrumbs Italian seasoned
- 1/4 cup extra virgin olive oil You may need to add more as you go, but start with 1/4 cup to shallow fill a 10-12 inch skillet.
- 3 large eggs organic preferred
- 1 lb fresh mozzarella cut into slices or torn apart
- 1 bunch fresh basil
- Sauce of your choosing – Recipe for quick San Marzano tomato sauce is below. Or use your favorite jar sauce
San Marzano Tomato Sauce
- 1 28 oz can whole peeled San Marzano tomatoes
- 1/4 cup extra virgin olive oil
- 2 tsp kosher salt
Instructions
- Pre-heat oven to 350 degrees
- Slice eggplant into 1/2 inch rounds, set aside.
- If making homemade San Marzano tomato sauce, prep the sauce first. It will finish cooking while you are preparing the eggplant. If using jar sauce, empty a whole jar of sauce into a saucepan to warm.
- Whisk 3 large eggs in a shallow baking dish – this is your egg wash batter.
- Pour 2 cups of gluten-free Italian seasoned breadcrumbs into a separate baking dish or sheet pan. Sprinkle with additional seasoning to preference. I use salt, pepper, granulated garlic, and onion.
- Slice Fresh 1 lb of mozzarella into 1/4 to half-inch slices. Alternatively, you can also break apart the fresh mozzarella with your hands. Just be sure to plan out your mozzarella pieces so you have enough to top all the slices of eggplant. Set aside.
- Dip each eggplant slice into the egg batter, completely coating the eggplant. Allow excess batter to drip off, then dip the coated eggplant into the breadcrumbs. Flip the eggplant slice and pat with your fingers to help the breadcrumbs stick. *You do not need to cover every inch of the eggplant with breadcrumbs. The sides will probably not completely hold the coating and there may be some small bare spots. Don't worry. As long as most of the slice is coated, the eggplant will be fine.
- Set the breaded eggplant aside on a large sheet tray, aluminum foil, or platter. Keep each slice separate and avoid stacking the eggplant as the breadcrumbs will start to fall off.
- Using a cast iron skillet or heavy-bottomed stainless steel pan over medium-high heat, shallow fry the eggplant slices, flipping when golden brown on the bottom, approximately 3-5 minutes per side. (Oil should be 380°- 400°).I fry in about 1/4 inch depth of oil. Be sure not to overcrowd the pan, (No more than 4-5 slices at a time). Pro Tip ***You may need to add more oil as you cook. Eggplant tends to absorb oil as it cooks.
- As your slices finish browning, remove and organize them in single-layer rows on a sheet pan. Top each eggplant with a layer of sauce, followed by a layer of fresh mozzarella. Top each slice with a few more dabs of sauce and finish the tray with a shower of grated Parmigiano Reggiano or Pecorino Romano cheese.
- Place the tray on the center rack of the oven and bake at 350 degrees for 30 minutes. Pro Tip *** If you like the cheese to be browned, switch the oven to broiler mode for the final 3-5 minutes. Be sure to keep an eye on it, things can burn quickly under the broiler.
- Remove from oven and top with hand-torn pieces of fresh basil and another shower of grated cheese. Buon appetito!
San Marzano tomato Sauce
- Over med-high heat, add extra virgin olive oil to a large sauté pan.
- Add 1- 28 oz can of whole peeled San Marzano tomatoes to the oil. Use a potato masher or the back of a fork to crush the tomatoes into smaller pieces.
- Add 2 teaspoons of kosher salt to the tomatoes.
- Rapid simmer at a medium-high simmer for 5 minutes, stirring frequently to blend the oil and tomatoes.
- Reduce heat to a low simmer for an additional 10 minutes. Stir tomatoes every 3 minutes.
- Turn off the heat. The sauce is complete. If you added basil stems to the sauce, remove them before serving. Garnish the finished sauce with fresh basil leaves. If you like, shower with grated Parmesan or Pecorino Romano cheese.
Notes
- Prepare the recipe through the frying of the eggplant. At this stage the eggplant can rest and hang out for several hours.
- You can also make the tomato sauce up to 3 days in advance
- Before guests arrive layer the eggplant on the sheet tray and pop in the oven.
- Serve hot and bubbly and be the hero of the party!
Nutrition
FAQ
Yes, no need to remove the skin as it softens as it cooks down.
Yes, I have made this with a three-station breading technique using 1 to 1 flour, egg and breadcrumbs as well as this two-station method. Both work very well. However, I prefer skipping the flour as the flavor of the eggplant comes through clearer when just using breadcrumbs.
I don't recommend this as the basil will just burn and you will lose its best qualities. If you want to get more layers of basil flavor in this dish, I recommend bruising a few basil stems and adding them to the oil of the sauce a minute before cooking the tomatoes. Pull out the stems before serving.
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