Even though this is a gluten-free eggplant parmesan recipe, I felt like I should’ve called this recipe “Gluten-free Baked Eggplant Cheese.” That’s because I made this for my parents, and they like all kinds of cheese on top of the eggplant. Truth be told, none of us put the traditional mozzarella on top, which may or may not be because I didn’t have any in the fridge. Okay, I improvised. Sometimes, you just gotta work with what you have.
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My mom and I ended up sprinkling grated parmesan on top of our eggplant slices, while my dad requested Swiss cheese. Yes, Swiss cheese. At least he didn’t want bleu cheese, or I would’ve had to veto that. My dad will literally eat anything you put in front of him.
SO, the moral of the story here is that you can put any cheese you please on this gluten-free eggplant parmesan recipe. Or whatever’s in your fridge. I won’t judge.
I chose this recipe to share, not necessarily because it’s one you can add a lot more salt to, but because it’s really easy and quick to make. I don’t have to tell you how difficult it can be to stand and cook dinner while living with POTS. Even with other chronic illnesses, sometimes you just don’t have the energy to put a lot of effort into an elaborate meal. Simple recipes that don’t require long prep times are key, and this recipe checks off that requirement.
Also, all of my recipes are gluten-free. All you have to do to make this eggplant parmesan gluten-free is buy gluten-free breadcrumbs, and you’re good to go. I’ve used both 4C Crumbs Plain Gluten Free Breadcrumbs, as well as Schar Gluten-Free Breadcrumbs and I like them both. For this particular recipe, I used 4C Crumbs breadcrumbs.
I follow a gluten-free diet because I need to for thyroid health, but some POTS patients go gluten-free too because they also have Celiac’s or they’re put on a Low-FODMAP diet. If you’re also cooking this for other people who can eat gluten, you can easily swap out for regular breadcrumbs–just bake those eggplant slices on a separate pan so you don’t get them mixed up!
Now, with that out of the way, let’s get on to the actual recipe for gluten-free eggplant parmesan.
You need to start prepping this recipe at least a half-hour before you make it. Why? Because you need to sweat the eggplant. All that really entails is salting your eggplant slices and letting them sit for at least 30 minutes. The salt will draw out the excess moisture that can give the eggplant a bitter taste. You can use a colander to do this, or you can lay them on paper towels or a wire rack.
After you’ve sweat your eggplant, rinse the slices off thoroughly to get rid of the excess salt. Pat them well to dry. Now, my friend, you are ready to begin cooking!
1 cup gluten-free breadcrumbs
¼ tsp dried basil
1 jar tomato sauce of choice
Mozzarella (or cheese of choice if your family is as weird as mine)
1. Sweat your eggplant at least 30 minutes beforehand. I sweat mine for 2-4 hours because I had the time, but that might not be necessary.
2. Preheat oven to 400 degrees. Line baking pans with aluminum foil and lightly grease with olive oil.
3. Beat 1 egg into a bowl. Pour 1 cup of gluten-free breadcrumbs into a separate bowl.
4. Dip eggplant slices into egg, coating both sides. Then, dip the slice into breadcrumbs, coating both sides again. Place in pan. Repeat for all slices!
5. Sprinkle ¼ tsp dried basil over slices.
6. Bake for 10 minutes. Remove and flip each slice. Return to oven and bake for another 1o minutes.
7. Broil for 2 minutes. I did this because I like my eggplant to get crispy and browned.
8. Remove eggplant from the oven. Lower heat to 350 degrees. Cover slices with tomato sauce and top with cheese of your choice. Return to oven and bake another 15-20 minutes or until tender.
Voila! Dinner is served! I hope you enjoy this quick and easy gluten-free eggplant parmesan recipe.
Looking for other quick and easy recipes to try for dinner? Browse through my collection here.
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