Eggplant Parmesan - Gluten-Free

After becoming gluten-free I could no longer order eggplant Parmesan from one of my favorite restaurants. This is the best GF replica I have made yet--absolutely delicious and everyone will enjoy.

• Preparation Time: 30 mins
• Cooking Time: 37 mins
• Total Time: 1 hr 7 mins
• Calories: 292 Calories

Ingredients

• 2 eggs, beaten
• 2 tablespoons olive oil
• 1 pinch dried basil
• 1 (8 ounce) package shredded mozzarella cheese, divided
• ¾ cup grated Parmesan cheese, divided
• 1 ½ cups gluten-free bread crumbs (such as Hodgson Mill®)
• 1 eggplant, peeled into long strips 1/4-inch thick
• 1 (16 ounce) jar spaghetti sauce, divided

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Pour bread crumbs in a shallow bowl.

Step 2

Dip eggplant into eggs; coat with gluten-free bread crumbs. Place in a single layer on prepared baking sheet; lightly sprinkle with Parmesan cheese.

Step 3

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).

Step 4

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.

Step 5

Bake in the preheated oven until cheese is bubbly and lightly golden, about 25 minutes.