Ingredients
- 1 large eggplant, sliced into 1/4-inch rounds
- 2 eggs, beaten
- 1 cup gluten-free breadcrumbs
- 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
- 2 cups marinara sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese (or dairy-free cheese for a vegan option)
- Fresh basil leaves for garnish
- Olive oil for frying
- Salt and pepper to taste
Nutritional Information (per serving)
- Calories: Approximately 300
- Protein: 15 grams
- Fat: 15 grams
- Carbohydrates: 25 grams
- Fiber: 8 grams
- Micronutrients: High in vitamin A, vitamin C, calcium, and antioxidants
Preparation
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Season eggplant slices with salt and pepper. Dip each slice into beaten eggs, then coat with gluten-free breadcrumbs mixed with grated Parmesan cheese.
- Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown on both sides. Transfer to a paper towel-lined plate to drain excess oil.
- Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange half of the fried eggplant slices in a single layer on top of the sauce.
- Spoon more marinara sauce over the eggplant slices and sprinkle with shredded mozzarella cheese. Repeat with the remaining eggplant slices, marinara sauce, and mozzarella cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes before serving. Garnish with fresh basil leaves and serve hot. Enjoy this classic Italian-inspired gluten-free eggplant Parmesan for a comforting and satisfying dinner!
