This crispy Gluten Free Eggplant Parmesan has all the comforting flavors you love from the traditional dish but without the gluten or any added sugars so you can be satisfied without feeling stuffed or sluggish afterwards.
Gluten Free Eggplant Parmesan
This gluten free version of the classic eggplant parmesan is crispy, cheesy and flavorful all while being made with real ingredients. It will leave you feeling good while getting your delicious and comforting Italian fix! Make it for date night or family dinner and wow whoever is lucky enough to eat with you!
Two Versions are Better than One
For this recipe, I created two ways to make it so you can choose the version that meets your needs. Both options are not only gluten free, but they are free of grains, corn and any gums as well. Both versions are delicious, so you can’t go wrong!
The first version is coated in crushed crackers which provides an extra crunchy experience. I used Simple Mills Almond Flour Crackers which are made with super clean ingredients. They are my go to cracker for charcuterie boards and snacking, and now I love to use them as a crispy coating!
The other version is covered and fried lightly in cassava flour to keep the grains away while still being crisp. This version is best for anyone that avoids nuts as the cassava flour is made with just one simple ingredient, cassava! I use Otto’s Naturals because out of all of the cassava flours I have tried, it truly always works the best for me. It makes my chicken crispy as breading and baked goods delicious. Otto’s was nice enough to give me a discount code to share with you! You can use my code “kaylaskitchandfix” to save some money on their site, plus they have free shipping!
If you’re looking for a way to enjoy this dish without the dairy, click here for my Whole30 Fried Eggplant! It’s so delicious that you won’t even miss the cheese, I promise. Plus, it’s packed with veggies to get your fill of nutrients!
Imperfectly Perfect Way to Eliminate Food Waste
This recipe was created using items that I selected and had delivered from the grocery delivery service that is on a mission to eliminate food waste, also known as Imperfect Foods. What I love about this company is that they not only make getting groceries convenient while being able to shop so many of my favorite brands, but they are working on creating a better food system for everyone.
The “Ugly” Truth
Imperfect Foods takes “ugly” produce and surplus pantry staples from farmers, growers, and food purveyors that are still perfectly fine to consume and delivers them to consumers like me for up to 30% cheaper than the price they’d be sold for in the store. So basically, you’re able to help prevent food waste while shopping from the comfort of your own home at a discount and then have it delivered straight to your door. What could be better? Additionally, they are conscious of their packaging so there isn’t much waste there either!
Click here to get $10 off of your Imperfect Foods order!
Fit for any Diet
Lastly, I love that there are great options to fit into any dietary needs. This Gluten Free Eggplant Parmesan recipe is perfect for vegetarians, but I also was able to make a Gluten Free Chicken Parmesan recipe using the items from my Imperfect Foods box. Click here for the recipe!
Follow Along
Be sure to follow me on Instagram to be the first to know about new recipes and watch how to videos and head over to Pinterest to save any of my recipes for safe keeping. See you there!
Ingredients
Equipment
Method
- Slice eggplant and lay out slices on a towel. Sprinkle with salt and allow to sit for up to an hour. This removes excess moisture from the eggplant and makes it easier to fry.
- Once the hour is up, pat each slice dry and remove any extra salt to avoid them being too salty.
- Heat avocado oil or olive oil in a pan on the stove over medium/low heat for five minutes.
- Using a food processor, finely grind crackers into a flour texture then add to a bowl.
- Whisk egg in an additional bowl. Set the two bowls and eggplant near the pan as you get ready to fry them.
- Coat each piece of eggplant in the egg wash, then coat evenly in the cracker mixture.
- Once evenly coated, place eggplant into the heated pan and cook each side for a few minutes until browned. Only fry 2-3 pieces at a time to avoid overlapping. Once fried, place on a drying rack to cool slightly. Repeat until all eggplant pieces are coated and browned.
- If you'd like, dice or grate zucchini to add it to your sauce. After dicing or grating, place zucchini in a colander in the sink and sprinkle with salt so that the excess moisture drains, then mix it into the sauce.
- Set oven to broil on high.
- Spread 1 cup of sauce to the bottom of an oven safe dish, then spread out the eggplant evenly.
- Top each eggplant piece with ¼ cup of sauce, then top with mozzarella and shredded parmesan.
- Place the dish in the oven with the door slightly cracked and broil for 2-5 minutes. Be sure to watch it closely so that it doesn't burn and remove it once the cheese is bubbling. Top with salt, pepper and fresh herbs.
- Serve with pasta of choice, over greens or with roasted broccolini.
Ingredients
Method
- Slice eggplant and lay out slices on a towel. Sprinkle with salt and allow to sit for up to an hour. This removes excess moisture from the eggplant and makes it easier to fry.
- Once the hour is up, pat each slice dry and remove any extra salt to avoid them being too salty.
- Heat avocado oil or olive oil in a pan on the stove over medium/low heat for five minutes.
- Whisk egg in one bowl and the cassava flour with oregano in another. Set the two bowls and eggplant near the pan as you get ready to fry them.
- Coat each piece of eggplant in the egg wash, then coat evenly in the flour mixture.
- Once evenly coated, place eggplant into the heated pan and cook each side for a few minutes until browned. Only fry 2-3 pieces at a time to avoid overlapping. Once fried, place on a drying rack to cool slightly. Repeat until all eggplant pieces are coated and browned.
- If you'd like, dice or grate zucchini to add it to your sauce. After dicing or grating, place zucchini in a colander in the sink and sprinkle with salt so that the excess moisture drains, then mix it into the sauce.
- Set oven to broil on high.
- Spread 1 cup of sauce to the bottom of an oven safe dish, then spread out the eggplant evenly.
- Top each eggplant piece with ¼ cup of sauce, then top with mozzarella and shredded parmesan.
- Place the dish in the oven with the door slightly cracked and broil for 2-5 minutes. Be sure to watch it closely so that it doesn't burn and remove it once the cheese is bubbling.
- Top with salt, pepper and fresh herbs.
- Serve with pasta of choice, over greens or with roasted broccolini.
I made this for my roommates and I and it was a HUGE hit!!! Super easy to follow and the most successful meal I’ve made with eggplant for sure. Kayla’s recipes are are a staple in our house 😊😊
Hi Olivia! I’m so honored for my recipes to be a staple in your kitchen! 🙂 So glad that the recipe was easy for you to follow as well!
The BEST! We loved it. I had no cassava flour. So I used corn starch. No one knew.😀
So glad you loved it, TJ!
I used regular GF flour, it was tremendous 👍👍👍
Great to know, thank you! 🙂