Gluten Free Eggplant Parmesan

Total time1 hr 55 min

Prep time30 min

Cook time55 min

Salted eggplant rounds get pressed into a crisp, golden coating before they're fried until deeply browned and tender inside — that's the foundation this whole dish is built on. Layer after layer of those crackly slices gets tucked into a baking dish with bubbling marinara, thin sheets of fresh mozzarella, and a generous shower of grated Parmesan, then baked until everything melts together into a bubbling, golden-topped casserole. The result is classic red-sauce comfort food: a crisp exterior giving way to soft, saucy eggplant, with plenty of stretchy cheese in every bite. Torn basil scattered over the top at the end adds a fresh, herby lift that cuts through the richness. It's a satisfying, make-ahead-friendly dinner that holds up beautifully as leftovers, and it's a solid pick for a gluten free table without sacrificing that crunchy, golden crust everyone loves about the original.

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Ingredients

6 servings

For the eggplant

2 large eggplants (about 2 ½ lb total), sliced into ¼-inch rounds
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1 ½ tsp kosher salt, plus more for seasoning

For the breading

1 cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
3 large eggs
2 cups plain breadcrumbs
Chef's tip
Panko flakes are larger and crispier than regular bread crumbs. Use the same amount for breading or crunchy toppings; crush it slightly first if the recipe needs fine crumbs for binding.
½ cup grated parmesan cheese
1 tsp dried oregano
½ tsp garlic powder
½ tsp black pepper

For frying

½ cup olive oil, for frying (plus more as needed)

For the assembly

3 cups marinara sauce
1 lb fresh mozzarella, thinly sliced
¾ cup grated parmesan cheese

For serving

¼ cup fresh basil leaves, torn (optional)

Instructions

1
Arrange the eggplant slices in a single layer in a large colander set over the sink or a rimmed baking sheet. Sprinkle both sides evenly with 1 1/2 tsp kosher salt and let stand for 30 minutes, until the slices have released visible moisture. Pat thoroughly dry with paper towels.
2
Set up a breading station with three shallow bowls: flour in the first, eggs beaten until smooth in the second, and breadcrumbs mixed with 1/2 cup grated Parmesan, oregano, garlic powder, and black pepper in the third. Working one slice at a time, dredge each eggplant round in flour and shake off the excess, dip in the egg until fully coated, then press firmly into the breadcrumb mixture on both sides.

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