Gluten Free (or not) Eggplant Parmesan Recipe

Name: Gluten Free (or not) Eggplant Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Eggplant Peeled And Cut Into Circles 1/4 Inch Thick; 3 whole Waffles, Gluten Free Or Regular. Toasted Cooled And Torn Into Pieces; 1 teaspoon Dried Oregano; 1/2 teaspoons Garlic Powder; 1 Tablespoon Chopped Parsley; 2 pinches Salt And Pepper; 2 whole Eggs; 1 cup Mozzarella Or Asiago Cheese Shredded; 2 cups Marinara Sauce; 2 Tablespoons Parmesan Cheese

Servings: persons

1
Place the peeled and cut eggplant into a strainer.
2
Sprinkle about 1 teaspoon of salt over the slices and let them sit.
3
They will sweat, so leave a towel underneath or in the sink.
4
Leave for 1/2 an hour.
5
Place waffle pieces, oregano, garlic powder, parsley and salt and pepper in a food processor.
6
Pulse until it forms nice small crumbs.
7
Preheat oven to 375 degrees .
8
Rinse salt off of the eggplant and pat dry.
9
In a separate bowl, whisk the eggs with some salt, pepper and about a tablespoon of water.
10
Oil a cookie sheet and have nearby.
11
Dip each slice into the egg and let it drip off.
12
Place into the crumbs and press crumbs onto the eggplant.
13
Place on cookie sheet and cook for 12 minutes.
14
Flip over the slices and cook for another 10 minutes.
15
Remove from oven and place enough cheese on each slice to cover.
16
Spoon about 2 tablespoons sauce over the cheese.
17
Sprinkle a generous amount of Parmesan over the top of each one.
18
(I actually add a little more mozzarella on top too).
19
Place back into oven for another 6-10 minutes until the top is nice and melted and golden.

210

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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

You need 10 ingredients. The key ingredients include: 1 whole Eggplant Peeled And Cut Into Circles 1/4 Inch Thick, 3 whole Waffles, Gluten Free Or Regular. Toasted Cooled And Torn Into Pieces, 1 teaspoon Dried Oregano, 1/2 teaspoons Garlic Powder, and more.

Yes, Gluten Free (or not) Eggplant Parmesan falls under the Vegetarian category and is a great choice for this type of meal.

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

That's it — enjoy your meal!

Gluten Free (or not) Eggplant Parmesan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions