Name: Gluten Free Eggplant Parmesan
Prep time: 90 min
Cook time: 45 min
Total time: 135 min
Yield: 4 Servings
Ingredients: 1 pound eggplant; 3/4 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 1/2 cups marinara sauce (homemade or jarred); 8 ounce sliced mozzarella cheese; 1/4 cup grated Parmesan cheese (I use Parmigiano-Reggiano)

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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!!