Gluten-Free Eggplant Parmesan

Gluten-Free Eggplant Parmesan

1 Review
From:, April 2019

This cheesy baked eggplant Parmesan has no breading, which means it's easier to make than the traditional version. There's no dredging or frying—instead, the eggplant is roasted until tender before being layered in the casserole dish with a tangy homemade tomato sauce, mozzarella and Parmesan cheese. And without breading, this satisfying eggplant Parmesan is also gluten-free!

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 2 (1 pound) eggplants, trimmed and cut crosswise into ½-inch-thick rounds
  • ¾ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 2 tablespoons extra-virgin olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 (28 ounce) can no-salt-added crushed tomatoes
  • ¼ cup dry red wine
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1½ cups shredded part-skim mozzarella cheese
  • ½ cup grated Parmesan cheese
  • Thinly sliced fresh basil for garnish


  • Prep

  • Ready In

  1. Preheat oven to 400°F. Coat 2 large baking sheets with cooking spray.
  2. Arrange eggplant slices on the prepared pans. Sprinkle with ¼ teaspoon each salt and pepper. Roast until tender, about 20 minutes.
  3. Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook, stirring, until softened, about 4 minutes. Add garlic and cook for 1 minute. Add tomatoes, wine, basil, oregano, ¼ teaspoon salt and the remaining ¼ teaspoon pepper; bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until thickened, about 10 minutes.
  4. Spread about 1 cup of the sauce in a 9-by-13-inch baking dish. Arrange half the eggplant slices on the sauce. Top with 1 cup sauce and sprinkle with half the mozzarella and half the Parmesan. Repeat with the remaining ingredients to make one more layer.
  5. Bake until the sauce is bubbling around the edges and the cheese has browned in spots, about 25 minutes. Let cool for 10 minutes. Sprinkle with basil before serving, if desired.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 192 calories; 9 g fat(4 g sat); 5 g fiber; 16 g carbohydrates; 10 g protein; 35 mcg folate; 18 mg cholesterol; 8 g sugars; 0 g added sugars; 1,068 IU vitamin A; 10 mg vitamin C; 212 mg calcium; 2 mg iron; 453 mg sodium; 632 mg potassium
  • Nutrition Bonus: Calcium (21% daily value), Vitamin A (21% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 3 vegetable, 1 fat, 1 medium-fat protein

Reviews 1

July 21, 2019
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By: Bon123
Very tasty and easy to make. Before putting eggplant slices into oven, I put on paper towels, salted them, and let sit for 15-20 minutes; then omitted adding salt later on to the sauce.
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