Baked Eggplant Parmesan
Craving a comforting and delicious gluten free dinner? This Baked Eggplant Parmesan delivers all the classic flavors without the gluten, making it a perfect weeknight meal. You’ll love how simple and satisfying this hearty dish is to prepare.
Key Ingredients & Substitutions:
- Eggplant: Choose firm, glossy eggplants. No good substitutes here, it’s the star!
- Gluten-Free Breadcrumbs: Essential for the coating. You can also use crushed gluten-free crackers.
- Marinara Sauce: Use your favorite jarred variety or a homemade version.
- Mozzarella Cheese: Part-skim or whole milk both work.
- Parmesan Cheese: Freshly grated is best for flavor.
Ingredients:
- 2 medium eggplants (about 1.5 lbs total)
- 1 cup gluten-free breadcrumbs
- 1/2 cup grated Parmesan cheese, divided
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 large eggs, beaten
- 1/4 cup milk (dairy or non-dairy)
- 2 tablespoons olive oil
- 24 ounces marinara sauce
- 8 ounces shredded mozzarella cheese
- Fresh basil for garnish (optional)
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Servings: 4
- Tools Needed: Baking sheet, large shallow bowls, 9×13 inch baking dish
Step-by-Step Instructions:
1. Prepare the Eggplant
Preheat your oven to 400°F (200°C). Slice the eggplants into 1/4-inch thick rounds. Lay them on paper towels and lightly salt both sides to draw out moisture, then pat dry after 15 minutes.
2. Bread the Eggplant
In one shallow bowl, combine gluten-free breadcrumbs, 1/4 cup Parmesan cheese, oregano, garlic powder, salt, and pepper. In another shallow bowl, whisk the eggs and milk. Dip each eggplant slice first into the egg mixture, then into the breadcrumb mixture, ensuring it’s fully coated.
3. Bake the Eggplant
Arrange the breaded eggplant slices in a single layer on a baking sheet. Drizzle lightly with olive oil. Bake for 15-20 minutes, flipping halfway, until golden brown and tender. This is a key step for a delicious gluten free dinner.
4. Assemble the Parmesan
Spread a thin layer of marinara sauce in the bottom of your 9×13 inch baking dish. Layer half of the baked eggplant slices over the sauce. Top with half of the remaining marinara, half of the mozzarella, and half of the remaining Parmesan cheese.
5. Layer and Bake
Repeat the layering with the remaining eggplant, marinara, mozzarella, and Parmesan. Bake for 15-20 minutes, or until the cheese is melted and bubbly and the sauce is hot. Let it rest for a few minutes before serving.
Variation Ideas:
- Add a layer of sliced zucchini for extra vegetables.
- Sprinkle red pepper flakes into the sauce for a bit of heat.
- Try different cheeses like provolone or fontina for a unique flavor.
Storage Instructions:
Store any leftover Baked Eggplant Parmesan in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave individual portions or bake in a preheated oven at 350°F (175°C) until warmed through. This makes it a great make-ahead gluten free dinner option.
Frequently Asked Questions (FAQ):
Q: Do I have to salt the eggplant?
A: Salting helps remove excess moisture, preventing the eggplant from becoming soggy. It also reduces any potential bitterness.
Q: Can I use different breadcrumbs?
A: Yes, ensure they are certified gluten-free. You can also use almond flour for a very low-carb option.
Q: How do I prevent the eggplant from being too oily?
A: Baking instead of frying significantly reduces the oil content. Using a light drizzle of olive oil and patting dry excess oil from the eggplant after salting helps.
Q: Can I make this dish ahead of time?
A: You can assemble the dish completely and store it in the refrigerator for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time.
Q: Is this recipe suitable for vegetarians?
A: Yes, this Baked Eggplant Parmesan is a fantastic vegetarian and gluten free dinner option.
Q: What can I serve with Baked Eggplant Parmesan?
A: A simple green salad or some steamed gluten-free pasta would complement this dish beautifully.
