Eggplant Parmigiana


This gluten-free eggplant parmesan recipe is coated in a flavorful crispy and salty layer of parmesan breadcrumbs, seasonings, and rich tomato sauce. 

Remove the stems from the eggplants and cut it into about ¼ -½ inches thick slices.

Spread out slices of eggplant in a single layer onto a wire rack lined with a large baking sheet underneath.

Lightly season each slice of eggplant with salt and let sit like this for 1 hour. After that, dry the eggplant with kitchen paper.

Prepare three bowls with beaten eggs, flour, and breadcrumbs and seasoning.

Dip each eggplant slice on both sides first into flour, then eggs and lastly breadcrumbs mixture. Bake at 425 F for 20 minutes.

Prepare an 8 or 9-inch baking dish and lightly grease it with cooking spray. Add one layer of tomato sauce and add one layer of eggplant slices on top.

Then top with mozzarella cheese, again the sauce, and parmesan.

Repeat all the layers 1 more time finishing with parmesan cheese. Bake at 400 degrees F for 30 minutes or until the top layer becomes crispy and golden brown.

Do not cover the dish. Garnish with fresh basil leaves.

Find more recipes at