Why You’ll Love this Gluten Free Eggplant Parmesan Recipe
If you’ve been searching for a delicious way to enjoy eggplant, you’ll love this Gluten Free Eggplant Parmesan recipe. It’s rich, cheesy, and bursting with flavor, making it a perfect comfort food option.
What truly excites me is how satisfying it’s without the gluten. Each layer of crispy eggplant, savory sauce, and melty cheese creates a mouthwatering experience.
Plus, it’s surprisingly easy to make! I appreciate how it transforms the humble eggplant into a star dish, perfect for impressing guests or enjoying a cozy night in.
Whether you’re gluten-free or just love delicious food, this recipe checks all the boxes. Trust me, once you try it, you’ll be hooked!
Ingredients of Gluten Free Eggplant Parmesan
When it comes to crafting a delightful dish that’s gluten-free and oh-so-satisfying, this Gluten Free Eggplant Parmesan recipe is a winner. The ingredients are simple yet essential, working together to create a comforting meal that even non-gluten-free eaters will enjoy. You’ve got creamy cheeses, rich sauce, and crispy eggplant all coming together in harmony.
Plus, it’s a great way to sneak in some vegetables while still feeling like you’re indulging. Let’s plunge into what you’ll need to make this mouthwatering dish.
Here’s the list of ingredients you’ll need:
- 1 large eggplant
- 1/2 cup milk
- 1 egg
- 1/2 cup Bob’s Red Mill gluten-free flour (or other GF flour)
- 4 slices Udi brand gluten-free bread (or other GF bread)
- 1 tablespoon garlic powder
- 2/3 cup olive oil
- 1 (24 ounce) jar gluten-free spaghetti sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
- 1 teaspoon salt
- 1/4 teaspoon fresh ground pepper
Now, when picking out your ingredients, especially the gluten-free bread, it’s worth spending a little extra time to find a brand that you really enjoy. Not all gluten-free breads are created equal—some are a bit like cardboard, while others can be quite tasty.
Trust me; I’ve had my fair share of dry, crumbly loaves that left me questioning my life choices. And don’t forget about the cheeses—they’re the stars of the show, adding that gooey, melty goodness that makes eggplant parmesan so comforting.
How to Make Gluten Free Eggplant Parmesan
Let’s explore the delicious process of making Gluten Free Eggplant Parmesan. First things first, preheat your oven to 350 degrees. You’ll want to create a warm, cozy environment for your bubbling masterpiece.
While that’s heating up, grab a 9×13 baking dish and pour 1/2 cup of your gluten-free spaghetti sauce right into the bottom. This sauce will be the warm hug that holds everything together.
Now, take your large eggplant and slice it into about six equal pieces. Don’t worry if they’re not perfect; we’re not going for a Michelin star here, just a delicious dinner.
Now comes the fun part! Season those eggplant slices with 1 teaspoon of salt and 1/4 teaspoon of fresh ground pepper.
Then, in a little assembly line, set up three shallow dishes: one with 1/2 cup Bob’s Red Mill gluten-free flour, another with 1/2 cup milk mixed with 1 egg, and the last one filled with bread crumbs made from 4 slices of Udi gluten-free bread mixed with 1 tablespoon of garlic powder.
Here’s a tip: don’t skip the flour step. It’s essential for helping those bread crumbs stick to the eggplant like they’re best friends. You dip, you dredge, and then you fry.
Heat 2/3 cup of olive oil in a large pan over medium heat. It’s like preparing a warm bath for your eggplant.
Once the oil is shimmering, add three of those lovely eggplant slices to the pan. Let them fry for about three minutes on one side until they turn golden brown. You can drizzle a bit of oil on the tops for extra love before flipping them over and letting them cook for another three minutes.
Repeat the process with the rest of the slices, and then lay them in your prepared baking dish.
Pour the remaining spaghetti sauce over the eggplant, and sprinkle 1 1/2 cups of shredded mozzarella cheese and 1/2 cup of shredded parmesan cheese on top.
Now, let your creation bake in the oven for about 30 minutes, until the cheese is all melty and golden brown. Your kitchen will smell so good, you might start questioning why you don’t make this every week.
Enjoy every cheesy bite!
Gluten Free Eggplant Parmesan Substitutions & Variations
After savoring that cheesy goodness of Gluten Free Eggplant Parmesan, you might wonder how to switch things up or make it your own.
One simple substitution is using zucchini or portobello mushrooms instead of eggplant for a different flavor and texture. If you’re craving a kick, try adding crushed red pepper flakes to the cheese layer.
For a creamier twist, mix ricotta cheese into the mozzarella blend. You can also swap the marinara sauce for pesto for a fresh, herby taste.
Don’t forget to experiment with different cheeses; goat cheese or provolone could elevate the dish.
Finally, for a crunchy topping, sprinkle some gluten-free cornflakes or crushed nuts before baking. Enjoy personalizing your dish!
What to Serve with Gluten Free Eggplant Parmesan
As I enjoy my Gluten Free Eggplant Parmesan, I often think about the perfect side dishes that can complement its rich flavors.
A simple mixed green salad with a light vinaigrette adds a revitalizing contrast, balancing the dish’s richness. I also love serving it with garlic bread made from gluten-free loaves, which is perfect for soaking up any leftover sauce.
Roasted vegetables, like zucchini or bell peppers, provide a colorful and nutritious touch. For something a bit heartier, a side of gluten-free pasta tossed with olive oil and herbs rounds out the meal beautifully.
These sides not only enhance the dining experience but also make it a well-rounded feast that I look forward to every time!
Additional Tips & Notes
While making Gluten Free Eggplant Parmesan, I’ve picked up a few tips that can elevate your dish even further. First, salting the eggplant before cooking helps to draw out excess moisture and bitterness, enhancing the flavor.
I also recommend using a mix of mozzarella and provolone for a more complex cheese profile. If you’re short on time, you can bake the breaded eggplant slices instead of frying them; just spray them with olive oil and bake at 400°F until crispy.
Additionally, let the dish sit for about 10 minutes after baking—this allows it to set and makes serving easier. Finally, consider adding fresh basil or oregano for a burst of freshness right before serving!