Wheat Free Eggplant Parmesan
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the eggplant
- 2 large eggplants (about 2 ½ lb total), sliced into ¼-inch rounds
- 1 ½ tsp kosher salt, plus more for seasoning
For the breading
- 1 cup all-purpose flour
Chef's tipChoose 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!