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Eggplant Parmesan with basil leaves cut with fork in white bowl.
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5 from 2 votes

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.
Prep Time15 minutes
Cook Time45 minutes
Salting Time:30 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: Italian
Diet: Gluten Free, Vegetarian
Keyword: healthy eggplant parmesan, breaded eggplant parmesan, gluten free eggplant parmesan
Servings: 8
Calories: 447kcal

Ingredients

Instructions

  • Wash and dry 2 small to medium sized eggplants. Cut the top and bottom from the eggplants and discard. Peel the eggplants if desired (this step is optional).
  • Cut the eggplants into ½ inch thick slices. Try to cut all the slices to a uniform thickness to ensure that they cook evenly.
  • 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.
  • 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.
    Pat both sides of the eggplant dry (there is no need to rinse the salt from the eggplant).
  • Heat oven to 400 degrees Fahrenheit.
  • Place 1 cup of gluten free flour blend (or regular flour if not gluten free) in a bowl.
  • Crack 6 eggs into a second bowl and whisk until combined.
  • 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.
  • Generously spray 2 large baking sheets with cooking spray.
  • 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. Place the breaded eggplant slice onto the greased baking sheets. Repeat with the remainder of the eggplant slices.
  • Spray the top of the breaded eggplant slices with more cooking spray. This will help the eggplant to become slightly crispy as it bakes in the oven.
  • Place the baking sheets in the oven and bake for 10 minutes. After 10 minutes, remove the baking sheets, flip the eggplant slices and bake for another 10 minutes.
    Remove the baking sheets from the oven and set aside.
  • Spray the bottom of a 9x13 inch casserole dish with some cooking spray to prevent it from sticking.
  • Grate 1 cup of mozzarella cheese and 1 cup of Parmesan cheese.
  • Pour a small amount of marinara sauce into the bottom of the casserole dish. Spread the marinara sauce out evenly over the bottom of the dish.
  • Arrange a layer of the breaded baked eggplant slices on top of the marinara sauce. Pour some more of the sauce over the first layer and spread desired amount of both the mozzarella and Parmesan cheese over the sauce.
  • Add a second layer of the eggplant slices, along with some more marinara sauce and the grated cheeses. Repeat until all of the eggplant, sauce, and cheese is arranged in the casserole dish.
  • Place a piece of tinfoil over the casserole dish and fold it tightly over the edges. Bake the eggplant parmesan for 20 minutes at 400 degrees Fahrenheit.
  • 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.
  • Remove the pan from the oven and allow to cool slightly before serving.
  • To Serve: Serve eggplant parmesan with some freshly torn basil leaves.

Notes

Feel free to add more marinara sauce if you'd like a 'saucier' eggplant parmesan.
More mozzarella or Parmesan cheese may be added if desired.
It is not necessary to peel the eggplant, but you can do so if desired.

Nutrition

Serving: 2cups | Calories: 447kcal | Carbohydrates: 68g | Protein: 18g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 154mg | Sodium: 955mg | Potassium: 384mg | Fiber: 8g | Sugar: 5g | Vitamin A: 404IU | Vitamin C: 3mg | Calcium: 355mg | Iron: 2mg