Baked Eggplant Parmesan (Gluten Free)

This healthier breaded Baked Eggplant Parmesan is vegetarian and gluten free! It's no fry and made with marinara sauce and mozzarella cheese.

When it comes to Italian American comfort food, it doesn't get any better than Eggplant Parmesan! This version is made with sliced eggplant that's breaded and baked in the oven.

I look forward to preparing eggplant parmesan every summer. It's one of the reasons we stick a few eggplants in our garden each year. This quintessential summer dish is the best healthy comfort food.

It's one of those dishes that I find myself going back for another plate, then another, then another. It can get painful (in a good way).

Eggplant parmesan is usually made by coating sliced eggplant in breadcrumbs and then fried until crispy. This version is coated in gluten free breadcrumbs and then baked in the oven, making it a bit lighter than the traditional version.

The breaded eggplant is then layered into a casserole dish with lots of marinara sauce, mozzarella, and Parmesan cheese. It's baked until hot and bubbly and then topped with fresh basil.

This version may be lightened up, but it's every bit as comforting and delicious as the rest of them. It may be enjoyed on its own, paired with spaghetti noodles, or alongside a vegetable side.

Jump to:

• Should I Salt Eggplant Before Making Eggplant Parmesan?
• Do I Need To Peel The Eggplant First?
• Ingredients For Baked Eggplant Parmesan
• How To Make Eggplant Parmesan Without Frying
• Bake The Eggplant Slices In The Oven
• How To Make Baked Eggplant Parmesan
• How Long Does Eggplant Parmesan Take To Bake?
• What To Serve With Eggplant Parmesan
• Can Eggplant Parm Be Reheated?
• How Long Does It Last In The Fridge?
• Can Eggplant Parmesan Be Frozen?
• Baked Eggplant Parmesan (Gluten Free)

Should I Salt Eggplant Before Making Eggplant Parmesan?

In the past, salting eggplant helped to draw out any bitter flavors that were present. Nowadays, the bitterness has been bred out of eggplant, but there are a number of reasons to salt the eggplant before making eggplant parmesan.

Salting eggplant (also known as aubergine) before cooking it can help to draw out any excess moisture that might be present. This helps to ensure optimal taste and texture after the eggplant is cooked.

The salt helps to season the eggplant and makes for a more flavorful dish. It also tenderizes the eggplant and results in a softer, creamier texture after baked.

I highly recommend salting the eggplant before making eggplant parmesan. It's a small step that yields big results when it comes to the final dish.

1. Start by washing and drying 2 small-medium sized eggplants. Cut the top and bottom portion of the eggplants off and discard. Peel the eggplants if desired.
2. Cut the eggplant into slices that are ½ inch thick. Try to cut them the same size to ensure that they cook evenly.
3. Place the sliced eggplant onto a towel or some paper towels. Sprinkle ½ tsp. kosher salt evenly over the sliced eggplant. Allow the eggplant to sit for 15 minutes.
4. After 15 minutes, flip the eggplant slices and sprinkle with another ½ tsp. of kosher salt. Allow the eggplant to sit for another 15 minutes.
5. Pat both sides of the eggplant dry (there is no need to rinse the salt from the eggplant).

Do I Need To Peel The Eggplant First?

Peeling the eggplant before making eggplant parmesan is entirely optional. It is not necessary to peel the eggplant first, but you certainly can if you do not care for the taste and texture.

I recommend using small to medium size eggplants when making eggplant parmesan. The skin of smaller eggplants is sweeter and more tender than larger eggplants.

Feel free to peel the eggplants first if using larger eggplants, or if you simply do not care for the taste and texture of the skin.

Ingredients For Baked Eggplant Parmesan

Here's what you'll need to make it.

• 2 Eggplants (small to medium sized)
• 1 cup Gluten Free Flour Blend (or regular flour if not gluten free)
• 6 Eggs
• 3 cups Gluten Free Panko Breadcrumbs (or regular Panko breadcrumbs if not gluten free)
• 3 tsp. Garlic Powder
• 3 tsp. Italian Seasoning
• 1 ½ tsp. Kosher Salt (split)
• ½ tsp. Pepper
• Cooking Spray
• 1 24 oz. jar Marinara Sauce
• 1 cup Mozzarella Cheese (shredded)
• 1 cup Parmesan Cheese (shredded)
• Fresh Basil (for garnish)

How To Make Eggplant Parmesan Without Frying

This dish is made by dredging the sliced eggplant in a spiced breadcrumb mixture and then baking the coated eggplant slices in the oven before combining with the marinara sauce and cheese.

The process of baking the eggplant slices allows them to get crispy without frying them in oil, as is the case when making a more traditional eggplant parmesan.

This is a 3-step process consisting of dipping the eggplant slices into flour, then eggs, and finally into a bowl of spiced breadcrumbs.

It's a messy and slightly cumbersome process, but an effective method to achieving a crispy and flavorful texture without having to fry the eggplant in a bunch of hot oil on the stove top.

1. Start by placing 1 cup of gluten free flour blend (or regular flour if not gluten free) in a bowl.
2. Crack 6 eggs into a separate bowl and whisk until combined.
3. Add 3 cups gluten free Panko breadcrumbs (or regular Panko breadcrumbs if not gluten free) into a third bowl. Add 3 tsp. each garlic powder and Italian seasoning and ½ tsp. each kosher salt and pepper to the Panko breadcrumbs. Stir until completely combined.
4. Generously spray 2 large baking sheets with cooking spray.
5. Dip each slice of eggplant first into the flour, then into the eggs, and finally into the breadcrumb mixture. Each side of the eggplant should be completely coated.
6. Place the breaded eggplant slice onto a greased baking sheet. Repeat with the remainder of the eggplant slices.

Stir the spiced Panko breadcrumb mixture every now and then, as the spices tend to separate from the breadcrumbs.

Making sure that the spices are incorporated into the breadcrumbs helps to ensure that every eggplant slice is evenly spiced and results in a more flavorful dish.

I use this process to make everything from Baked Walleye Fingers to Crispy Air Fryer Mushrooms to Air Fryer Shrimp and it works great every time!

Bake The Eggplant Slices In The Oven

1. Heat oven to 400 degrees Fahrenheit.
2. Once the breaded eggplant slices are placed on the baking sheets, spray the top of them with more cooking spray. This will help the eggplant to become slightly crispy as it bakes in the oven.
3. Place the baking sheets in the oven and bake for 10 minutes.
4. After 10 minutes, remove the baking sheets, flip the eggplant slices and bake for another 10 minutes.
5. Remove the baking sheets from the oven and set aside.

How To Make Baked Eggplant Parmesan

After the breaded eggplant slices are baked, it's time to arrange them in a casserole dish along with some marinara sauce and shredded cheese. It now starts to feel like eggplant parmesan.

I recommend using a 9x13 inch casserole dish, so that all of the ingredients fit nicely.

Depending on the size of your eggplants, you may end up with 2 or 3 layers in your final dish. Feel free to adjust the amount of marinara sauce and cheese according to the number of layers in your dish.

If you like a 'saucier' eggplant parmesan, feel free to add some extra marinara sauce and more cheese may be added if you prefer a cheesier dish.

If you're feeling ambitious you can prepare a batch of homemade spaghetti sauce, but I find that jarred marinara sauce works just fine.

1. Spray the bottom of the casserole dish with some cooking spray to prevent it from sticking.
2. Grate 1 cup of mozzarella cheese and 1 cup of Parmesan cheese.
3. Start by pouring a small amount of the marinara sauce into the bottom of the casserole dish. Spread the marinara sauce out evenly over the bottom of the dish.
4. Arrange a layer of the breaded baked eggplant slices on top of the marinara sauce.
5. Pour some more of the sauce over the first layer and spread desired amount of both the mozzarella and Parmesan cheese over the sauce.
6. Add a second layer of the eggplant slices, along with some more marinara sauce and the grated cheeses.
7. Repeat until all of the eggplant, sauce, and cheese is arranged in the casserole dish.

How Long Does Eggplant Parmesan Take To Bake?

After all of the components are arranged in the casserole dish, it's time to pop it in the oven and bake until the eggplant is tender and the cheese melted.

It only takes 20 minutes to bake the eggplant parmesan with the casserole dish covered in foil and another 5 minutes without the foil.

1. Place a piece of tinfoil over the casserole dish and fold it tightly over the edges of the casserole dish.
2. Bake the eggplant parmesan for 20 minutes at 400 degrees Fahrenheit.
3. After 20 minutes, remove the tinfoil and sprinkle a bit more shredded Parmesan cheese over the top (optional). Place the uncovered casserole dish back into the oven and bake for another 5 minutes.
4. Remove the pan from the oven and allow to cool slightly before serving.
5. Garnish the baked eggplant parmesan with some fresh torn basil leaves.

What To Serve With Eggplant Parmesan

Eggplant parmesan is one of those dishes that's hearty enough to be eaten on its own as a meal.

It also goes great with spaghetti noodles or any cooked pasta of choice.

Feel free to serve it with your favorite gluten free spaghetti noodles of pasta (or regular pasta if not gluten free).

You can also serve it with some zoodles (zucchini noodles) or any type of veggie noodles if you'd like to keep it lighter.

I love rich Italian dishes like this one paired with some green vegetables like sautéed asparagus or broccoli rabe.

It also goes great with a bright salad with a tangy dressing. I find that a tangy vinegar dressing pairs nicely with the richness of the tomato sauce and cheese.

This Italian green bean salad, fresh pea mint salad, or pickled beet salad are all great options.

Love Italian dishes? Check out these recipes!

• Kale Pancetta Pasta
• Italian Quinoa Salad
• Chicken Marsala Pasta
• Chicken Sausage Spaghetti
• Spinach Walnut Pesto
• Healthy Green Pasta Sauce

Can Eggplant Parm Be Reheated?

This dish makes for great leftovers! Simply cover the pan with foil and keep in the fridge for a few days if reheating.

1. To reheat, heat the oven to 350 degrees Fahrenheit.
2. The eggplant parmesan may have dried out a bit, so add a little water to the bottom of the pan and cover with foil.
3. Bake for 20 minutes or so or until the dish is warmed through.

How Long Does It Last In The Fridge?

Leftovers last 2-3 days stored in an airtight container in the fridge.

Be sure to allow the eggplant parmesan to cool completely before transferring to the fridge for storage.

Keep in mind that it does dry out a bit the longer it sits in the refrigerator.

Can Eggplant Parmesan Be Frozen?

Yes!

How To Freeze

1. Prepare the recipe as directed and assemble but do not bake it.
2. Cover tightly with plastic wrap, followed by foil.
3. Label with the date and store in the freezer for up to 3 months.

How To Reheat

1. When ready to bake, remove from the freezer and allow to thaw in the refrigerator.
2. Remove plastic wrap and bake according to recipe instructions.

Love eggplant? Don't miss these recipes!

• Eggplant Parmesan Fries
• Smoky Baba Ghanoush
• Grilled Eggplant Sandwiches
• Garden Vegetable Lasagna

Looking for more vegetarian dishes? Check out these recipes!

• Roasted Vegetable Pasta Bake
• Lemon Pea Artichoke Risotto
• One Pot Veggie Pasta
• Farmer's Market Pizza
• Tuscan Vegetable Soup
• Cast Iron Skillet Vegetable Lasagna

Looking For More Eggplant Recipes? Don't Miss These!

Middle Eastern Stuffed Eggplant

Grilled Eggplant with Parsley Mint Za'atar

Eggplant Caprese Salad