Gluten-free Eggplant Parmesan, baked not fried and topped with Homemade Marinara Sauce cookingwithcurls.com #BretonGlutenFree
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Gluten Free Eggplant Parmesan

Gluten-free Eggplant Parmesan, baked not fried and topped with Homemade Marinara Sauce!
Prep Time1 hr 30 mins
Cook Time45 mins
Total Time2 hrs 15 mins
Course: Main Course
Cuisine: Italian
Keyword: gluten-free, eggplant, marinara, Parmesan, mozzarella, recipe
Servings: 4 Servings
Calories: 634kcal
Author: Lisa Johnson

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

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

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