A delicious gluten free eggplant recipe that features herbs, spices and flavor right in the breading. It is perfect to eat all by itself, or with a side of gluten free p
Make an impressive presentation when cooking for people with Celiac Disease with this flavorful eggplant parmesan recipe. Prepare a batch in advance to serve at your next dinner party or special occasion.
This gluten free eggplant recipe uses a three step breading process. It is best to use two plates with slightly raised edges for the flour and breading mixtures, and a wide bowl for the egg dip.
In order to keep your hands and tools from being breaded along with the food, use two pairs of tongs or two forks to move food from one station to the other. Keep one set in the dry mixtures and use the other for the wet ingredients.
Ingredients for Gluten Free Eggplant Parmesan
- 1 large eggplant
- 2 Tbs. salt
- 1/2 c. gluten free all purpose flour
- 1 tsp. onion powder
- 1 tsp. garlic salt
- 1/2 tsp. ground black pepper
- 1/2 tsp. ground sage
- 2 eggs
- 2 Tbs. milk
- 1 c. gluten free corn-flake crumbs
- 1/4 c. Parmesan cheese
- 1 tsp. dried oregano
- 1 tsp. dried basil
- Prepared spaghetti sauce
- Grated mozzarella cheese
- Vegetable or olive oil (for cooking)
Preparation for Gluten Free Eggplant Parmesan
- Slice eggplant into 1/2 inch slices.
- Sprinkle salt on both sides of cut eggplant and place in colander in sink or over large bowl.
- Allow eggplant to sit (to sweat moisture) for 30-45 minutes.
- While eggplant is sitting, combine flour, onion powder, garlic salt, black pepper and sage to make the flour mixture.
- Beat egg with milk to create the egg dip.
- Combine corn-flake crumbs, parmesan cheese, oregano and basil to make breading mixture.
- Rinse and dry eggplant slices.
- One at a time, coat each eggplant slice in flour. Gently shake off excess.
- Dip flour coated eggplant in egg dip. Cover completely.
- Transfer eggplant slice to breading mixture and coat fully.
- Repeat steps 8-10 until all slices are breaded.
- Cook immediately, or freeze for long term storage.
Cooking Instructions for Gluten Free Eggplant Parmesan
- Preheat oven to 350 degrees.
- Heat oil to 350-400 degrees in pan or deep fryer.
- Fry Gluten Free Eggplant Parmesan slices for 1-3 minutes in oil until golden brown. Do Not Over-brown.
- Drain on paper towels and transfer to baking sheet.
- Top each slice of Gluten Free Eggplant Parmesan with desired amount of spaghetti sauce and mozzarella cheese.
- Bake in 350 degree oven for 10-15 minutes, until cheese is melted and slightly brown on top.
- Serve immediately for best results.
Freezing Instructions for Gluten Free Eggplant Parmesan
- Gluten Free Eggplant Parmesan can be made in advance and stored in the freezer for up to two months.
- Freeze Gluten Free Eggplant Parmesan by placing a single layer on a baking sheet lined with waxed paper directly after breading.
- Place baking sheet in the freezer and freeze four hours to overnight.
- When Gluten Free Eggplant Parmesan is frozen, transfer to a freezer safe container for storage.
- Cooking instructions are the same for both fresh and frozen Gluten Free Eggplant Parmesan.
Serving Suggestions for Gluten Free Eggplant Parmesan
- Serve with a side of gluten free pasta for a gluten free Italian food night in.
- Place Gluten Free Eggplant Parmesan on a warm gluten free bun and serve with a side of Gluten Free Mozzarella Cheese Sticks or Gluten Free Onion Rings.
The copyright of the article Gluten Free Eggplant Parmesan in Italian Cuisine is owned by Marissa Carter. Permission to republish Gluten Free Eggplant Parmesan in print or online must be granted by the author in writing.
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