Eggplant Parmesan - Gluten-Free Recipe

Recipesfull introduces to you: Italian Recipes. (Eggplant Parmesan - Gluten-Free Recipe). After becoming gluten-free I could no longer order eggplant Parmesan from one of my favorite restaurants. This is the best GF replica I have made yet--absolutely delicious and everyone will enjoy.

Brief

Prep 30 mins

Cook: 37 mins

Total: 1hr7 mins

Servings: 8

Yield: 8 servings

Eggplant Parmesan - Gluten-Free Recipe

Ingredients

1 ½ cups gluten-free bread crumbs (such as Hodgson Mill®)

1 eggplant

peeled into long strips 1/4-inch thick

2 eggs

beaten

¾ cup grated Parmesan cheese

divided

2 tablespoons olive oil

1 (16 ounce) jar spaghetti sauce

divided

1 (8 ounce) package shredded mozzarella cheese

divided

1 pinch dried basil

Italian Chickpea Bread

World Cuisine

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Pour bread crumbs in a shallow bowl.

Step 2

Dip eggplant into eggs; coat with gluten-free bread crumbs. Place in a single layer on prepared baking sheet; lightly sprinkle with Parmesan cheese.

Step 3

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).

Step 4

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.

Step 5

Bake in the preheated oven until cheese is bubbly and lightly golden about 25 minutes.

Nutritional Information

Eggplant Parmesan - Gluten-Free Recipe

Servings Per Recipe:8

Calories: 292.4

% Daily Value *

Protein: 13.7g 27%

Carbohydrates: 24g 8%

Dietary Fiber: 4.4g 17%

Sugars: 7g

Fat: 15.7g 24%

Saturated Fat: 6.2g 31%

Cholesterol: 64.3mg 21%

Vitamin A Iu: 582.9IU 12%

Niacin Equivalents: 4mg 31%

Vitamin B6: 0.2mg 11%

Vitamin C: 3.1mg 5%

Folate: 28.3mcg 7%

Calcium: 322.5mg 32%

Iron: 1.1mg 6%

Magnesium: 25.5mg 9%

Potassium: 394mg 11%

Sodium: 578.1mg 23%

Thiamin: 0.1mg 8%

Calories From Fat: 141.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.