Name: Eggplant Parmesan - Gluten-Free
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Gluten-free bread crumbs (such as Hodgson Mill®) - 1 ½ cups; Eggplant, peeled into long strips 1/4-inch thick - 1; Eggs, beaten - 2; Grated Parmesan cheese, divided - ¾ cup; Olive oil - 2 tablespoons; Spaghetti sauce, divided - 1 (16 ounce) jar; Shredded mozzarella cheese, divided - 1 (8 ounce) package; Dried basil - 1 pinch

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Eggplant Parmesan - Gluten-Free

1. Gluten-free bread crumbs (such as Hodgson Mill®) - 1 ½ cups

2. Eggplant, peeled into long strips 1/4-inch thick - 1

3. Eggs, beaten - 2

4. Grated Parmesan cheese, divided - ¾ cup

5. Olive oil - 2 tablespoons

6. Spaghetti sauce, divided - 1 (16 ounce) jar

7. Shredded mozzarella cheese, divided - 1 (8 ounce) package

8. Dried basil - 1 pinch

How to cook deliciously - Eggplant Parmesan - Gluten-Free

1. Stage

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

2. Stage

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

3. Stage

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).

4. Stage

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.

5. Stage

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