Gluten Free Eggplant Parmesan Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Pour bread crumbs in a shallow bowl.
• Dip eggplant into eggs; coat with gluten-free bread crumbs. Place in a single layer on prepared baking sheet; lightly sprinkle with Parmesan cheese.
• Bake in the preheated oven for 6 minutes; remove from oven. Flip eggplant with a spatula; brush with olive oil. Bake until golden brown, about 6 minutes. Remove from oven; reduce heat to 350 degrees F (175 degrees C).
• Spread enough spaghetti sauce into a 7x11-inch baking pan to cover the bottom; layer on some of the eggplant slices. Sprinkle mozzarella cheese over eggplant; top with Parmesan cheese. Repeat layering sauce, eggplant, mozzarella cheese, and Parmesan cheese in this order; top with basil.
• Bake in the preheated oven until cheese is bubbly and lightly golden, about 25 minutes.

Steps:

• Special equipment: a broiler-safe 9-by-13-inch baking dish
• Position 2 oven racks in the center and upper third of the oven, and preheat to 425 degrees F. Line 2 rimmed baking sheets with parchment.
• Cook the oil, tomato paste, garlic and 1/2 teaspoon salt in a large skillet over medium heat, stirring, until the oil turns yellow, about 2 minutes. Add the tomatoes. Rinse the can with about 1 1/2 cups water, and add the tomato water and basil to the skillet. Bring to a simmer, and cook until the sauce thickens, about 20 minutes.
• Meanwhile, put the almond flour in a medium bowl. Whisk the eggs and 3 tablespoons water in another medium bowl until frothy.
• Lay out the eggplant on a clean surface, and season with 1/2 teaspoon salt and a few grinds of pepper. Dip the eggplant in the egg, press into the almond flour to coat, then place on the prepared baking sheets. Bake until the eggplant is tender and the crust is golden brown, 30 to 35 minutes. Rotate the baking sheets if the top one is browning too quickly.
• Turn the oven to broil. Spread a little of the sauce on the bottom of a broiler-safe 9-by-13-inch baking dish. Arrange half the eggplant in the dish in as close to an even layer as you can without overlapping too much. Spread half the remaining sauce on top, then 1/4 cup of the mozzarella. Top with the remaining eggplant, sauce and mozzarella and the Parmesan. Broil until the cheese is melted and browned, about 1 minute. Sprinkle the parsley over the top, and serve immediately, while the cheese is still warm.

Steps:

• Preheat oven to 350.
• Pour 1/2 cup spaghetti sauce into the bottom of a 9X13 baking dish.
• Slice eggplant into 6 equal slices.
• Season eggplant slices with salt and pepper.
• Pulse bread in a blender to make bread crumbs (I have only used the Udi brand for this - all GF breads are not equal so I hope you can get this kind because it is really good -- especially compared to some of the others).
• Combine the bread crumbs with the garlic powder.
• Spread bread crumbs out in a flat dish (a plate works too).
• Combine the egg and milk in a dish.
• Sprinkle GF baking flour in another dish.
• Dip the eggplant in the flour mixture, then the egg mixture and then in the bread crumbs (very important - do not skip the flour step or else your bread crumbs won't adhere to the eggplant- trust me on this).
• Heat a little less than half of the oil over medium heat in a large pan and add 3 of the eggplant slices. Fry on one side until golden brown, about 3 minutes. Drizzle some of the oil on the top sides of the eggplant, turn and cook another 3 minutes.
• Repeat with remaining eggplant slices (if you put all the oil in the pan right away the first eggplant slices will soak up all the oil and there won't be any remaining for the next batch - I know this from experience!).
• Place the slices in the prepared pan.
• Pour remaining sauce over eggplant.
• Sprinkle cheeses on top.
• Bake for 30 minutes or until cheese is golden brown and sauce is bubbly.

Steps:

• Preheat the oven to 400°F. Grease a baking sheet with the oil and set aside.
• Remove the stem end from the eggplant and slice the eggplant into 1/2-inch rounds. Salt them thoroughly and set on a clean kitchen towel. Leave for 15 to 20 minutes, to draw out the moisture.
• Meanwhile, whisk the eggs in a small bowl or pie dish and set aside.
• In another bowl or pie dish, whisk together the almonds, Parmesan cheese, basil, paprika, garlic, and oregano. Set aside.
• Brush the salt from the eggplant and press the slices with a towel to draw out any excess moisture.
• Dip the eggplant slices in the egg mixture, then in the almond mixture, and transfer to a baking sheet.
• Bake for 15 to 20 minutes, then turn carefully, and continue to bake until golden brown and crispy
• Spoon the tomato sauce onto the baking sheet (around and on top of the eggplant) and top each round with the mozzarella cheese.
• Return to the oven and bake for 5 to 10 minutes, until the sauce is hot and the cheese has melted. Serve immediately.