How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Eggplant Parmesan - Gluten-Free?

You need 8 ingredients. The key ingredients include: 1 1/2 cups gluten-free bread crumbs (such as Hodgson Mill(R)), 1 eggplant, peeled into long strips 1/4-inch thick, 2 eggs, beaten, 3/4 cup grated Parmesan cheese, divided, and more.

Is Eggplant Parmesan - Gluten-Free suitable as vegetarian?

Yes, Eggplant Parmesan - Gluten-Free falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Eggplant Parmesan - Gluten-Free?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Parmesan - Gluten-Free Recipe

Name: Eggplant Parmesan - Gluten-Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups gluten-free bread crumbs (such as Hodgson Mill(R)); 1 eggplant, peeled into long strips 1/4-inch thick; 2 eggs, beaten; 3/4 cup grated Parmesan cheese, divided; 2 tablespoons olive oil; 1 (16 ounce) jar spaghetti sauce, divided; 1 (8 ounce) package shredded mozzarella cheese, divided; 1 pinch dried basil

Try this homemade Eggplant Parmesan - Gluten-Free recipe the whole family will love. Made with bread crumbs, eggplant, eggs and Parmesan cheese. Easy st…

This Eggplant Parmesan - Gluten-Free relies on simple, everyday ingredients such as eggs, beaten, olive oil and dried basil. It comes together quickly and makes 4 servings, at about 300 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

1 1/2 cups gluten-free bread crumbs (such as Hodgson Mill(R))
1 eggplant, peeled into long strips 1/4-inch thick
2 eggs, beaten
3/4 cup grated Parmesan cheese, divided
2 tablespoons olive oil
1 (16 ounce) jar spaghetti sauce, divided
1 (8 ounce) package shredded mozzarella cheese, divided
1 pinch dried basil

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
300 kcal
Category
Vegetarian

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Eggplant Parmesan - Gluten-Free

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