Description
This Gluten-Free Eggplant Parmesan is a hearty and flavorful Italian main course perfect for vegetarians and those avoiding gluten. Slices of eggplant are breaded with gluten-free Italian-seasoned breadcrumbs, shallow fried to golden perfection, layered with fresh mozzarella and savory San Marzano tomato sauce, then baked until bubbly and delicious. Fresh basil and grated Parmigiano Reggiano finish this classic dish with vibrant freshness and indulgent cheese richness.
Ingredients
Eggplant and Breading
- 1.5 lbs fresh eggplant, sliced into 1/2 inch rounds
- 2 cups gluten-free breadcrumbs, Italian seasoned
- 3 large eggs, organic preferred
- 1/4 cup extra virgin olive oil (plus more as needed for frying)
Cheese and Herbs
- 1 lb fresh mozzarella, sliced or torn into pieces
- 1 bunch fresh basil, for garnish
San Marzano Tomato Sauce
- 1 28 oz can whole peeled San Marzano tomatoes
- 1/4 cup extra virgin olive oil
- 2 tsp kosher salt
Additional Toppings
- Grated Parmigiano Reggiano or Pecorino Romano cheese, to taste
- Salt, pepper, granulated garlic, and onion powder (for additional seasoning of breadcrumbs)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the assembled dish.
- Prepare Sauce: If making homemade San Marzano tomato sauce, heat extra virgin olive oil in a large sauté pan over medium-high heat. Add crushed San Marzano tomatoes and kosher salt. Rapidly simmer for 5 minutes while stirring frequently, then reduce to low and simmer for 10 more minutes, stirring every 3 minutes. Turn off heat and set aside. Alternatively, warm your favorite jar sauce over low heat.
- Prepare Egg Wash and Breadcrumbs: In a shallow baking dish, whisk 3 large eggs to create an egg wash. Place 2 cups of gluten-free Italian-seasoned breadcrumbs in a separate dish and season further with salt, pepper, granulated garlic, and onion powder to taste.
- Slice Mozzarella: Slice or tear 1 lb fresh mozzarella into about 1/4 to 1/2 inch pieces sufficient to top all eggplant slices. Set aside.
- Bread the Eggplant: Dip each eggplant slice into the egg wash, letting excess drip off, then coat with breadcrumbs, pressing gently so most of the surface is covered. Place breaded slices separately on a large tray to avoid stacking and losing the coating.
- Shallow Fry Eggplant: Heat about 1/4 inch olive oil in a cast iron or heavy-bottomed stainless steel skillet over medium-high heat, aiming for 380°-400°F. Fry eggplant slices in batches (4-5 at a time), flipping after 3-5 minutes when the underside is golden brown. Add more oil as needed since eggplant absorbs oil. Remove browned slices and arrange them in a single layer on a sheet pan.
- Assemble the Dish: On the sheet pan, spoon a layer of tomato sauce over each fried eggplant slice. Add mozzarella slices on top, then dollop more sauce and sprinkle grated Parmigiano Reggiano or Pecorino Romano cheese over each slice.
- Bake: Place the sheet pan on the center rack and bake at 350°F for 30 minutes until cheese is melted and bubbly. For a browned cheese finish, switch the oven to broil for the last 3-5 minutes, watching carefully to avoid burning.
- Garnish and Serve: Remove from oven and garnish with torn fresh basil and an extra sprinkle of grated cheese. Serve hot and enjoy your gluten-free eggplant Parmesan!
Notes
- Prep Ahead: Fry the eggplant slices up to several hours in advance and store them separately.
- Make tomato sauce up to 3 days ahead and refrigerate.
- Layer and bake just before serving to enjoy hot and bubbly eggplant Parmesan.
- Use a meat thermometer or oil thermometer to maintain correct frying temperature (380°-400°F).
- Do not overcrowd the frying pan to ensure even cooking and crispiness.
- For extra flavor, sprinkle the breadcrumbs with additional herbs and spices before breading.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
