The last time I made the most outstanding eggplant parmesan was when I went to visit some of my friends in Texas. It was the first time I had ever made and had it, but I have to say, I couldn’t eat enough of it. To think that I changed this recipe to be gluten-free, which was wonderfully awesome, and I was so glad because they ate two servings of it!
I will admit, I just recreated this recipe. As you might probably know, I do have a lot of experience with eggplant recipes, and I want to make some twists with this eggplant parmesan recipe. The result? It is saucy… cheesy… just plain goodness!!
Healthy Gluten-Free Eggplant Parmesan Recipe
Print RecipeIngredients
- 1 medium eggplant
- Salt
- ½ pound ground beef
- 1 small onion, minced
- Fresh ground pepper
- 3 cloves garlic, minced
- 1 jar of your favorite spaghetti sauce
- ¼ cup gluten-free all-purpose flour
- Black pepper
- 2 eggs, beaten
- 1 teaspoon milk
- 1 cup Kinnikinnick gluten-free panko breadcrumbs
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 2 teaspoons garlic powder
- Oil for frying eggplant
- ⅔ cup parmesan cheese, grated
- 3 cups mozzarella, shredded
Instructions
1. Slice eggplant in ½ to 1 inch thick rounds.
2. Place a single layer on a baking sheet. Sprinkle both sides with salt. Allow sitting for 1 hour.
3. In a medium saucepan, brown the ground beef. When beef is almost completely brown, drain the beef and add the onion to the saucepan. Continue to cook till the onion is softened.
4. When the onion is softened, and the meat is browned, stir in the garlic and black pepper and continue to cook for another minute or two.
5. Add spaghetti sauce. Simmer the sauce on low till ready to use, occasionally stirring.
6. In three containers, add gluten-free all-purpose flour and black pepper to taste.
7. In the next container, add the beaten eggs and milk, and beat again.
8. In the next container, add the Kinnikinnick Gluten-Free Panko Breadcrumbs. Mix in the oregano, thyme, and garlic powder.
9. In a medium to a large skillet, heat up the pan and vegetable oil. Preheat the oven to 350°F.
10. While the skillet is heating up, rinse the eggplant under cool water and gently wipe off the excess salt. Pat dry on paper towels.
11. When oil is ready, dredge the eggplant in the flour, shaking off excess.
12. Dip the eggplant rounds in the egg mixture, making sure both sides are well coated.
13. Coat the egg-covered eggplant in the breadcrumbs and make sure all sides are completely covered.
14. Put the breaded crumbs into the hot oil. Brown on both sides. When lightly brown and crispy, place on a wire baking rack.
15. Repeat the process until all eggplant is done.
16. To assemble the dish, in an 8X8 baking dish, spoon 1 cup of the pasta sauce into the bottom of the dish.
17. Please put one layer of the fried eggplant pieces.
18. Top eggplant pieces with 1 cup of shredded mozzarella and ⅓ cup of parmesan.
19. Top cheese layer with another cup of spaghetti sauce.
20. Top this layer of sauce with another cup of mozzarella and ⅓ cup of parmesan.
21. Repeat the process, starting with another layer of eggplant. Ending with the cheese layer.
22. Bake for 20 to 30 minutes until the cheese is melted and bubbly. You can place the broiler on high for an additional 5 minutes to get the cheese extra browned if desired.
23. Let sit for 5 to 10 minutes before serving. Enjoy hot with Gluten-Free garlic bread!!
