• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Food
  • Recipes
  • About Us
  • Contact Us

Cast Iron and Wine logo

July 13, 2013 Food

Gluten Free Eggplant Parmesan

I LOVE Eggplant Parmesan.  One of the benefits of growing up in Northeast PA is that there are a ton of great Italian restaurants (and also a lot of great home cooks!), so I would eat Eggplant Parmesan pretty regularly.  Going gluten-free certainly put a damper on that though, so now I am forced to make my own when I get the craving.

It is a little bit time consuming, since the eggplant has to be prepped by salting the slices, then adding a weight (I usually just use a bowl of water) on top to press them to draw some of the moisture out, but it is well worth the effort.  I have found that gluten free flour mixed with Italian herbs is a pretty decent substitute for bread crumbs, at least in this case.  Also, I bake the floured eggplant slices instead of frying them, simply because I do not enjoy frying.  However, I know some people would insist that frying is better, and if you agree, fry away!

As always, this recipe is more of a suggestion than strict instructions, and the measurements are all approximate, since I cook by sight and by taste more than by exact numbers.

Enjoy!

Gluten-Free-Eggplant-Parmesan

Print Recipe

Gluten Free Eggplant Parmesan

Ingredients

  • 1 large eggplant, cut into 1/4 in. thick slices
  • 1 cup rice flour
  • salt
  • pepper
  • oregano
  • basil
  • parsley
  • 2 eggs
  • 2 cups ricotta, I got a 15 oz. container from the store and it was fine.
  • 1 1/2 cup mozzarella
  • 1/2 cup Parmesan
  • marinara sauce
  • Canola oil

Instructions

  • Layer the eggplant slices in a large colander, sprinkling salt on top of each layer before adding the next layer. When all the slices are layered, place a bowl on top and fill it with water to press the eggplant slices. I usually let it rest in the sink for about an hour, then dump the bowl of water over the eggplant slices to remove the salt. Pat dry.
  • While the eggplant is pressing, mix the herbs and spices with the flour.
  • Mix the ricotta with 1 beaten egg, about 1 cup mozzarella, about a tablespoon of parsley, and a little bit of salt and pepper (to taste.)
  • After eggplant is pressed at patted dry, preheat the oven to 375F. Prepare a baking sheet by adding a layer of canola oil.
  • Beat egg in bowl.
  • Bread the eggplant by dragging each slice through the egg, then placing in the flour and covering both sides. Place the breaded slices on the oiled baking sheet.
  • Bake eggplant for about 20 minutes or until crispy, flipping the slices halfway through. After removing from oven, place slices on paper towel to remove any excess oil.
  • Add a layer of marinara sauce to the bottom of a baking dish. (I used my favorite Le Creuset of course!)
  • Add a layer of eggplant slices to the bottom of the baking dish, covering it entirely.
  • Add the ricotta mixture and spread to cover the eggplant.
  • Sprinkle with some Parmesan.
  • Add a layer of marinara sauce.
  • Add another layer of eggplant to cover the top.
  • Add more marinara sauce over the top.
  • Sprinkle the remaining Parmesan and mozzarella over the top.
  • Cover with foil, place in oven, and bake for about 30 minutes. Remove foil and bake for 5 more minutes to brown the cheese.
  • Remove from oven and let set for a few minutes before serving. Enjoy!

Categories: Food Tags: eggplant recipe, gluten free eggplant Parmesan, gluten free eggplant Parmesan recipe

About T

Greetings! I am one of the West Coast representatives of Cast Iron and Wine, originally from PA, but residing in beautiful Southern California for more than a decade. I am a life-long adventurous eater and cooking enthusiast, and I am fortunate to be located close to a number of farmers' markets, specialty markets, and ethnic grocery stores, where I can almost always find something new (to me!) to try. Cooking and creating in the kitchen make me ridiculously happy, and while my creations might not always be a raging success, I always have fun!

Previous Post: « New Site Design!
Next Post: A Patriotic Red, White & Blue Cake »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

  • Facebook
  • Instagram
  • Pinterest

Most Read

  • Simple Roasted Chicken in the Dutch Oven
  • Who Cut the Cheese? We Did!!! : Cheesemaking Adventures
  • Homemade Coconut Cream Eggs
  • Cast Iron Pagash
  • Cedar Plank Grilled Scallops
  • Vegan Cheese-Making Part 7: Camembert
  • Homemade Mozzarella Grilled Cheese and Bacon Sandwiches
  • Hot Apple Cider with Spiced Rum (The Fall Yum!)
  • Vegan Cheese-Making Part 1: The Mysterious Rejuvelac
  • Gluten Free Arancini, aka Cheesy Rice Balls Of Deliciousness
myTaste.com

Copyright © 2023 Cast Iron and Wine on the Cookd Pro Theme