Baked Eggplant Parmesan Gluten Free Food
BAKED EGGPLANT PARMESAN (GLUTEN FREE)
This gluten free Baked Eggplant Parmesan recipe is the perfect healthy vegetarian Italian comfort food! It's made with marinara and cheese.
Provided by Christine Rooney
Categories Main Course
Time 1h25m
Number Of Ingredients 14
Steps:
- Cut 2 large eggplants into slices. Make sure the slices are of uniform thickness to ensure that they cook evenly.
- Place the eggplant slices on a towel or on paper towels. Sprinkle one side with a little salt and allow to sit for at least 15 minutes. Flip the eggplant slices over, sprinkle with more salt, and allow to sit for at least another 15 minutes. Pat the eggplant dry with a towel after 30 minutes.
- Heat oven to 400 degrees.
- Place 1 1/2 cups gluten free flour blend (or regular AP flour if not GF) in one bowl, 4 eggs in a second bowl, and 2 cups of gluten free breadcrumbs (or regular breadcrumbs if not GF) along with 3 tsp. garlic powder, 3 tsp. Italian seasoning, 1/4 tsp. salt, and 1/4 tsp. pepper in a third bowl. Whisk the eggs with a fork and stir the spices into the breadcrumbs.
- Dip each eggplant slice into the flour, then the egg, and then the breadcrumb mixture. Repeat until all the eggplant is coated.
- Spray 2 baking sheets with cooking spray or brush them with generously with olive oil. Arrange the coated eggplant slices onto the baking sheets.
- Place the baking sheets in the oven and roast the eggplant for 10 minutes on one side. Flip the eggplant slices over and roast for another 10 minutes on the other side. Remove the pans from the oven and set aside.
- Pour a small amount of marinara sauce into the bottom of a 7x11 inch baking dish. Place a layer of eggplant slices and desired amount of mozzarella cheese on top. Repeat with another layer of eggplant, sauce, and cheese. Repeat until all of the eggplant and sauce is layered in the pan.
- Cover the pan with tinfoil and bake for 20 minutes. Remove the pan from the oven, sprinkle with desired amount of Parmesan cheese, and bake for another 5 minutes uncovered. Remove from oven and allow to cool slightly.
- Prepare 1 package of pasta noodles according to package instructions and drain (optional).
- Mince 1/2 cup (or more) fresh basil and sprinkle over the top of the Eggplant Parmesan.
- Serve the Eggplant Parmesan alongside noodles (if desired).
Nutrition Facts : Calories 388 kcal, Carbohydrate 58 g, Protein 17 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 122 mg, Sodium 319 mg, Fiber 10 g, Sugar 7 g, ServingSize 1 serving
BAKED-EGGPLANT PARMESAN
Choose firm, smooth eggplants. We bake rather than fry ours for less mess and less fat.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
- Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
- Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 279 g, Fat 11 g, Fiber 5 g, Protein 15 g
BAKED-EGGPLANT PARMESAN
Make and share this Baked-Eggplant Parmesan recipe from Food.com.
Provided by K. Van Vleck
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
- Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
- Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 238.7, Fat 9.7, SaturatedFat 5, Cholesterol 71.3, Sodium 1332.5, Carbohydrate 26, Fiber 7.9, Sugar 12, Protein 15
EGGPLANT PARMESAN RECIPE
For this gluten-free version of eggplant Parm, rounds of eggplant are sliced and breaded in a mixture of ground almonds and Parmesan cheese, then baked before being layered with cheese and sauce.
Provided by Hannah Bronfman
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F. Grease a baking sheet with the oil and set aside.
- Remove the stem end from the eggplant and slice the eggplant into 1/2-inch rounds. Salt them thoroughly and set on a clean kitchen towel. Leave for 15 to 20 minutes, to draw out the moisture.
- Meanwhile, whisk the eggs in a small bowl or pie dish and set aside.
- In another bowl or pie dish, whisk together the almonds, Parmesan cheese, basil, paprika, garlic, and oregano. Set aside.
- Brush the salt from the eggplant and press the slices with a towel to draw out any excess moisture.
- Dip the eggplant slices in the egg mixture, then in the almond mixture, and transfer to a baking sheet.
- Bake for 15 to 20 minutes, then turn carefully, and continue to bake until golden brown and crispy
- Spoon the tomato sauce onto the baking sheet (around and on top of the eggplant) and top each round with the mozzarella cheese.
- Return to the oven and bake for 5 to 10 minutes, until the sauce is hot and the cheese has melted. Serve immediately.
GLUTEN-FREE EGGPLANT PARMESAN
An Italian favorite gets a gluten-free makeover thanks to almond meal. Cleanup is also easier: Instead of frying in a skillet, we bake the nut-crusted eggplant on a rack until it's golden brown.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Special equipment: a broiler-safe 9-by-13-inch baking dish
- Position 2 oven racks in the center and upper third of the oven, and preheat to 425 degrees F. Line 2 rimmed baking sheets with parchment.
- Cook the oil, tomato paste, garlic and 1/2 teaspoon salt in a large skillet over medium heat, stirring, until the oil turns yellow, about 2 minutes. Add the tomatoes. Rinse the can with about 1 1/2 cups water, and add the tomato water and basil to the skillet. Bring to a simmer, and cook until the sauce thickens, about 20 minutes.
- Meanwhile, put the almond flour in a medium bowl. Whisk the eggs and 3 tablespoons water in another medium bowl until frothy.
- Lay out the eggplant on a clean surface, and season with 1/2 teaspoon salt and a few grinds of pepper. Dip the eggplant in the egg, press into the almond flour to coat, then place on the prepared baking sheets. Bake until the eggplant is tender and the crust is golden brown, 30 to 35 minutes. Rotate the baking sheets if the top one is browning too quickly.
- Turn the oven to broil. Spread a little of the sauce on the bottom of a broiler-safe 9-by-13-inch baking dish. Arrange half the eggplant in the dish in as close to an even layer as you can without overlapping too much. Spread half the remaining sauce on top, then 1/4 cup of the mozzarella. Top with the remaining eggplant, sauce and mozzarella and the Parmesan. Broil until the cheese is melted and browned, about 1 minute. Sprinkle the parsley over the top, and serve immediately, while the cheese is still warm.
GLUTEN FREE EGGPLANT PARMESAN
This is the result of the many trials and tweaks which are often a part of gluten free cooking. When I got my celiac diagnosis 6 years ago it seemed there was nothing to eat. Now thanks to all the gluten free products on the market I can enjoy a yummy dish like this anytime. It is easy to prepare and tastes even better the next day. Hope you enjoy it!
Provided by Jensurf38
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Pour 1/2 cup spaghetti sauce into the bottom of a 9X13 baking dish.
- Slice eggplant into 6 equal slices.
- Season eggplant slices with salt and pepper.
- Pulse bread in a blender to make bread crumbs (I have only used the Udi brand for this - all GF breads are not equal so I hope you can get this kind because it is really good -- especially compared to some of the others).
- Combine the bread crumbs with the garlic powder.
- Spread bread crumbs out in a flat dish (a plate works too).
- Combine the egg and milk in a dish.
- Sprinkle GF baking flour in another dish.
- Dip the eggplant in the flour mixture, then the egg mixture and then in the bread crumbs (very important - do not skip the flour step or else your bread crumbs won't adhere to the eggplant- trust me on this).
- Heat a little less than half of the oil over medium heat in a large pan and add 3 of the eggplant slices. Fry on one side until golden brown, about 3 minutes. Drizzle some of the oil on the top sides of the eggplant, turn and cook another 3 minutes.
- Repeat with remaining eggplant slices (if you put all the oil in the pan right away the first eggplant slices will soak up all the oil and there won't be any remaining for the next batch - I know this from experience!).
- Place the slices in the prepared pan.
- Pour remaining sauce over eggplant.
- Sprinkle cheeses on top.
- Bake for 30 minutes or until cheese is golden brown and sauce is bubbly.
Nutrition Facts : Calories 438.1, Fat 36, SaturatedFat 9.6, Cholesterol 64.5, Sodium 967.5, Carbohydrate 16.9, Fiber 4.9, Sugar 8, Protein 13.4
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