Gluten-Free Eggplant Parmesan: Crispy Baked Recipe for Flavorful Dinner

The perfect comfort-food dinner that will satisfy the whole family. It’s rich, cheesy, and easy to prepare in stages so you can serve it whenever you’re ready.

Ingredients

2 pounds eggplant (about 2 medium), cut into 1-inch slices

4 eggs, beaten

½ cup gluten-free flour blend or all-purpose flour

1½ cup + 4 tablespoons freshly grated Parmesan, divided

½ teaspoon freshly ground black pepper

½ teaspoon red pepper flakes

½ cup extra virgin olive oil, plus more if needed

1 pound whole-milk mozzarella, sliced or grated

4 cups (32 oz) tomato sauce (see recipe below) or store-bought

For the Tomato Sauce:

4, 28-ounce cans whole tomatoes

2 cups onion, diced (¼-inch pieces)

1 cup extra virgin olive oil

2 tablespoons pressed garlic (about 6–8 cloves)

2 tablespoons smoked paprika

½ teaspoon freshly ground black pepper

1 teaspoon kosher salt

¼ cup fresh basil

Instructions

For the Tomato Sauce:

Reserve the juice from two cans of tomatoes and drain the rest. In a large bowl, crush the tomatoes with your hands or a potato masher until broken into small pieces.

In a large Dutch oven, heat the olive oil over medium heat. Add the onions and cook until translucent, about 4–5 minutes. Add the garlic and cook for 1 minute while stirring. Add the crushed tomatoes and smoked paprika, stir to combine, and cook for about 3 minutes. Add the reserved tomato liquid, salt, and pepper, then simmer for 30 minutes. Remove from heat.

Transfer half the sauce to a blender and blend until smooth. Return the blended sauce to the pot, stir in the fresh basil, and keep warm. The sauce freezes well for leftovers or gifts.

For the Eggplant Parmesan:

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Place the beaten eggs in a shallow container. In another shallow dish, combine the flour and 1½ cups Parmesan, tossing to mix. Working one slice at a time, dip each eggplant slice into the egg, allow excess to drip off, then press into the flour-Parmesan mixture to coat. Place breaded slices on the parchment-lined baking sheet. A helpful tip: use one hand for the wet dip and the other for the dry coating to avoid transferring flour into the egg.

In a large nonstick skillet, heat the olive oil over medium heat. Fry the breaded eggplant in batches until golden brown, about 3–4 minutes per side. Set aside on paper towels to drain if desired.

Warm the tomato sauce in a saucepan. In a 9×13-inch glass baking dish (or two smaller ovenproof dishes), arrange the eggplant slices in a single layer. Top with mozzarella slices, then place the dish in the oven until the cheese is melted, about 10 minutes.

Remove from the oven, sprinkle with the remaining 4 tablespoons Parmesan, and return to the oven until the top is melted and beginning to brown, about 5 more minutes. Remove and spoon about 2 tablespoons to ¼ cup of tomato sauce over each eggplant serving. Garnish with fresh basil and serve.

Optional: You can layer this dish in two tiers. Place a layer of eggplant, half the mozzarella, and a small scoop of sauce on each slice, then repeat. Bake until heated through and golden on top.

This tomato sauce freezes beautifully and makes a great make-ahead component. Cut the sauce recipe in half if you prefer less.

For the gluten-free flour, a 1:1 baking flour such as Bob’s Red Mill works well.

Tip: When dredging, use one hand for egg and the other for the dry coating to keep your bowls clean and efficient.