Gluten Free Eggplant Parmesan

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Thank you Breton for sponsoring this post and providing us with Breton Gluten Free crackers!

Several years ago I found a recipe for Eggplant Parmesan made with cracker crumbs in some random cookbook, and we fell in love with it. I made it a few times over the years before we moved to Iowa…where the cookbook was damaged by a leaking pipe…and I forgot about the recipe…..

When I found out that Breton Crackers had come out with a new line of gluten-free crackers, that recipe popped into my head! I was determined to create a version of Gluten Free Eggplant Parmesan that my celiac friend Michelle and her sister J.J. could eat. 🙂

How to make Gluten-Free Eggplant Parmesan:

The first thing that we need to do, is slice our eggplant and drain all of the moisture out of it. Yes, this does take a bit of time, but it is well worth it….trust me. 😉

Slice your eggplant into (12) 1/2-inch slices. Place 2 sheets of paper towels on a flat work surface. Lay 6 slices of eggplant on the paper towels and sprinkle with salt…..

Cover with a second set of paper towels and layer with remaining 6 slices. Sprinkle with salt, cover with 2 more sheets of paper towels and set aside for one hour…..

While waiting for the eggplant, brush a Silpat or parchment paper lined baking sheet with olive oil. Set aside…..

I knew that the Breton Gluten Free Herb and Garlic Crackers would be the perfect flavor for my eggplant parmesan. Pour the entire 4.76 oz package of crackers into a food processor…..

and pulverized them into delicious cracker crumbs…..

Remove the now moist paper towels and blot the eggplant dry with a clean paper towel, and preheat oven to 425 degrees.

Place 1 cup of rice flour {or your favorite gluten-free flour} on a large plate. Coat each slice of eggplant with the rice flour…..

Then dip into the beaten egg whites…..and then coat with the herb and garlic cracker crumbs…..

Place the eggplant slices onto the prepared baking sheet…..

Bake in a preheated 425 degree oven for 15 minutes. Flip slices over and bake for an additional 15 minutes, or until golden brown.

Spread 1/2 cup of Classic Marinara Sauce in the bottom of an 8 x 11 {or 8 x 8} baking dish…..

Place 6 eggplant slices on to of the sauce…..

Top with an additional 1/2 cup of Classic Marinara Sauce…..

Now place 1 slice of mozzarella on each eggplant slice…..

Top with another eggplant slice…..

Now another 1/2 cup of sauce, a second slice of mozzarella, and top with grated Parmesan cheese…..

Place in preheated 425 degree oven {it’s still on from earlier} and bake for 15 minutes, until the cheese is melted and the sauce is bubbling…..

Grab a spatula and serve while the cheese is nice and melty…..

If you have ever made my Chicken Parmesan, you know that using rice flour is standard practice for me. It sticks better than all-purpose flour and doesn’t flake off when cooking.

All Breton crackers are certified gluten free by the National Foundation for Celiac Awareness Gluten Free Certification Program…..which is really good news for Michelle! These new crackers are also low in saturated fat, contain no artificial colors or flavors, no cholesterol and are trans-fat free!

More delicious gluten-free recipes:

• Blueberry Breakfast Cookies
• Zucchini Shrimp Scampi
• Instant Pot Faux-tisserie Chicken
• Fish Taco Bowls
• Smashed Potato Burgers

Enjoy!!

Gluten Free Eggplant Parmesan

Gluten-free Eggplant Parmesan, baked not fried and topped with Homemade Marinara Sauce!

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Course: Main Course

Cuisine: Italian

Keyword: gluten-free, eggplant, marinara, Parmesan, mozzarella, recipe

Prep Time: 1 hour 30 minutes

Cook Time: 45 minutes

Total Time: 2 hours 15 minutes

Servings: 4 Servings

Calories: 634kcal

Author: Lisa Johnson

1/21x2x3x

Ingredients

• 1 pound eggplant
• ¾ teaspoons sea salt
• 1 cup rice flour white or brown
• 3 large egg white beaten
• 4.76 ounce package Breton Gluten Free Herb & Garlic Crackers crushed
• 2 Tablespoons olive oil
• 1 ½ cups marinara sauce homemade or jarred
• 8 ounce sliced mozzarella cheese
• ¼ cup grated Parmesan cheese I use Parmigiano-Reggiano

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Instructions

• Slice your eggplant into (12) 1/2-inch slices.
• Place 2 sheets of paper towels on a flat work surface. Lay 6 slices of eggplant on the paper towels and sprinkle with salt.
• Cover with a second set of paper towels and layer with remaining 6 slices. Sprinkle with salt, cover with 2 more sheets of paper towels and set aside for one hour.
• While waiting for the eggplant, brush a Silpat or parchment paper lined baking sheet with olive oil. Set aside
• Pour the entire 4.76 oz package of crackers into a food processor and pulverized them into delicious cracker crumbs.
• Remove the now moist paper towels and blot the eggplant dry with a clean paper towel, and preheat oven to 425 degrees.
• Place 1 cup of rice flour {or your favorite gluten-free flour} on a large plate. Coat each slice of eggplant with the rice flour.
• Dip eggplant slices into the beaten egg whites, then coat with the herb and garlic cracker crumbs.
• Place the eggplant slices onto the prepared baking sheet.
• Bake in a preheated 425 degree oven for 15 minutes. Flip slices over and bake for an additional 15 minutes, or until golden brown.
• Spread 1/2 cup of Classic Marinara Sauce in the bottom of an 8 x 11 {or 8 x 8} baking dish.
• Place 6 eggplant slices on to of the sauce.
• Top with an additional 1/2 cup of Classic Marinara Sauce.
• Now place 1 slice of mozzarella on each eggplant slice.
• Top with another eggplant slice.
• Now another 1/2 cup of sauce, a second slice of mozzarella, and top with grated Parmesan cheese.
• Place in preheated 425 degree oven {it's still on from earlier} and bake for 15 minutes, until the cheese is melted and the sauce is bubbling.
• Grab a spatula and serve while the cheese is nice and melty.

Notes

My Classic Marinara Sauce 

Nutrition

Calories: 634kcal | Carbohydrates: 66g | Protein: 24g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 50mg | Sodium: 1709mg | Potassium: 717mg | Fiber: 6g | Sugar: 11g | Vitamin A: 860IU | Vitamin C: 8.9mg | Calcium: 434mg | Iron: 3.2mg

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.