Q1: Can I substitute regular breadcrumbs and flour if I'm not gluten-free, or what are good gluten-free alternatives if I can't find the specified products?

If you don't need to follow a gluten-free diet, you can absolutely substitute regular all-purpose flour for the gluten-free flour in Step 3 and regular Italian breadcrumbs for the gluten-free breadcrumbs. However, if you do need gluten-free options and can't find commercial gluten-free breadcrumbs, you can make your own by processing gluten-free bread (slightly stale works best) in a food processor until fine crumbs form. For the gluten-free flour, alternatives include rice flour, almond flour, or a blend of potato starch and cornstarch, though all-purpose gluten-free flour blends work best for the breading process described in Step 5.

Q2: How do I know when the eggplant is properly cooked and ready to assemble in the baking dish?

According to Step 7, the eggplant slices should bake for 20 minutes on the first side, then be flipped and baked for an additional 15 minutes. You'll know they're done when they're golden brown and crispy on both sides. The eggplant should also be tender when pierced with a fork - if it's still firm or rubbery, it needs more time. The pre-baking ensures the eggplant is fully cooked before assembling, so don't skip this step or reduce the baking time, as undercooked eggplant will be tough and unpleasant in the final dish.

Q3: Is the salting step in Step 1 really necessary, and what does it accomplish?

Yes, the salting step in Step 1 is important for achieving the best texture and flavor in your Eggplant Parmesan. Salting the eggplant slices and letting them sit for 10 minutes draws out excess moisture and bitter compounds, which prevents the eggplant from becoming soggy during baking and helps the breading adhere better in Step 5. After the 10-minute rest, Step 4 instructs you to pat the slices completely dry to remove both the salt and the moisture that has been drawn out. While you can skip this step in a pinch, your final dish may be less crispy and have a slightly bitter taste.

Q4: I don't have a pastry brush listed in the equipment - what can I use to brush the eggplant with olive oil in Step 6?

If you don't have the pastry brush listed in the equipment, there are several easy alternatives for applying olive oil to the breaded eggplant in Step 6. You can use a paper towel or clean kitchen towel (which you already have from Step 1) dipped in olive oil to lightly dab the tops of the eggplant slices. Alternatively, you can pour a small amount of olive oil into your palm and use your fingers to gently brush it over the breaded surface, or use a spray bottle to mist the oil evenly. The key is to apply the oil lightly to help the breading crisp up during baking without making it soggy.

Gluten-Free Eggplant Parmesan

This Gluten-Free Eggplant Parmesan transforms a beloved Italian-American classic into a dish that everyone can enjoy, regardless of dietary restrictions. Tender slices of eggplant are coated in a crispy gluten-free breading, layered with rich marinara sauce and a blend of melted mozzarella and Parmesan cheeses, then baked until golden and bubbling. The result is a comforting, satisfying meal that rivals any traditional version.

Eggplant Parmesan, or Melanzane alla Parmigiana, has roots in Southern Italy, though its exact origin is debated between Sicily, Campania, and Calabria. This gluten-free adaptation maintains all the flavors and textures that make this dish so beloved—the creamy interior of the eggplant contrasts beautifully with the crispy coating, while the tangy tomato sauce and melted cheese create layers of rich, savory goodness.

What makes this recipe special is that it doesn't compromise on taste or texture despite being gluten-free. By using a combination of gluten-free breadcrumbs and Parmesan cheese in the coating, along with a proper salting technique to remove excess moisture from the eggplant, you achieve a perfectly crispy exterior that holds up beautifully during baking. This dish is substantial enough to serve as a main course and pairs wonderfully with a simple green salad and gluten-free pasta or crusty bread.

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

1 hour 15 minutes

None servings

425 calories

Fat 21.00g

Carbs 38.00g

Protein 22.00g

Ingredients

2 whole	large eggplants, sliced into 1/2-inch rounds
2 tsp	salt, for salting eggplant
2 cups	gluten-free breadcrumbs
1 cup	grated Parmesan cheese, divided
2 tsp	Italian seasoning
1 tsp	garlic powder
3 whole	large eggs, beaten
1 cup	gluten-free all-purpose flour
1/4 cup	olive oil, for brushing
3 cups	marinara sauce, gluten-free
2 cups	shredded mozzarella cheese
1/4 cup	fresh basil, chopped (optional)

Equipment

Cutting board

Parchment paper

aluminum foil

9x13-inch baking dish

pastry brush

sharp knife

two large baking sheets

paper towels or kitchen towels

three shallow dishes for breading

Anti-Inflammatory Diet

Supports anti-inflammatory eating with nutrient-rich eggplant, olive oil, herbs like basil, and minimally processed ingredients that help reduce inflammation while providing a delicious, vegetable-forward meal.

Clean Eating

Perfectly matches clean eating principles by using whole, minimally processed ingredients like fresh eggplant, homemade marinara sauce, and avoiding artificial additives or preservatives.

Gluten-Free Diet

This recipe is perfectly designed for gluten-free diets, using gluten-free breadcrumbs and gluten-free all-purpose flour to create a classic dish without wheat-based ingredients, ensuring those with gluten sensitivities can enjoy a traditional Italian favorite.

Mediterranean Diet

Aligns with Mediterranean Diet principles by featuring olive oil, vegetables (eggplant), herbs, and moderate dairy (mozzarella and Parmesan), emphasizing whole food ingredients and traditional cooking methods that support heart health and nutritional balance.

Vegetarian Diet

An excellent vegetarian main dish that provides protein from eggs and cheese, featuring eggplant as a hearty, satisfying centerpiece without any meat ingredients.

Instructions

Arrange the eggplant slices on a clean kitchen towel or paper towels and sprinkle lightly with salt. Let them sit for 10 minutes to draw out excess moisture, then pat dry.

20 min

Preheat oven to 375°F. Line baking sheets with parchment paper.

10 min

Set up three shallow dishes for breading: place gluten-free flour in the first dish, beaten eggs in the second dish, and combine gluten-free breadcrumbs with 1/2 cup Parmesan cheese, Italian seasoning, and garlic powder in the third dish.

3 min

Pat the eggplant slices dry with paper towels to remove the salt and any moisture that has been drawn out.

2 min

Dredge each eggplant slice first in the flour, shaking off excess, then dip in the beaten eggs, and finally coat thoroughly with the breadcrumb mixture, pressing gently to adhere.

8 min

Arrange the breaded eggplant slices in a single layer on the prepared baking sheets. Brush the tops lightly with olive oil.

3 min

Bake the eggplant slices for 20 minutes, then flip them over and bake for an additional 15 minutes until golden brown and crispy on both sides.

35 min

Remove the eggplant from the oven and reduce the oven temperature to 375°F. Lightly grease a 9x13-inch baking dish.

1 min

Spread 1 cup of marinara sauce on the bottom of the prepared baking dish.

1 min

Arrange half of the eggplant slices in a single layer over the sauce, slightly overlapping if necessary.

2 min

Spread 1 cup of marinara sauce over the eggplant layer, then sprinkle with 1 cup of mozzarella cheese and 1/4 cup of Parmesan cheese.

2 min

Repeat the layering with the remaining eggplant slices, remaining 1 cup of marinara sauce, remaining 1 cup of mozzarella cheese, and remaining 1/4 cup of Parmesan cheese.

2 min

Cover the baking dish with aluminum foil and bake at 375°F for 25 minutes.

25 min

Remove the foil and continue baking for an additional 15-20 minutes until the cheese is melted, bubbly, and lightly golden on top.

20 min

Remove from the oven and let rest for 10 minutes before serving. Garnish with fresh chopped basil if desired.

10 min

Gluten-Free Eggplant Parmesan

Nutrition

Ingredients

Equipment

On Diet

Anti-Inflammatory Diet

Clean Eating

Gluten-Free Diet

Mediterranean Diet

Vegetarian Diet

Instructions

Frequently Asked Questions

Q1: Can I substitute regular breadcrumbs and flour if I'm not gluten-free, or what are good gluten-free alternatives if I can't find the specified products?

Q2: How do I know when the eggplant is properly cooked and ready to assemble in the baking dish?

Q3: Is the salting step in Step 1 really necessary, and what does it accomplish?

Q4: I don't have a pastry brush listed in the equipment - what can I use to brush the eggplant with olive oil in Step 6?