Gluten Free Eggplant Parmigiana

September 6, 2018

Gluten Free Eggplant Parmigiana

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Gluten Free Eggplant Parmigiana

My daughter and I love eggplant, especially when it’s prepared parmigiana-style. Eggplant takes some effort to prepare, but if you have a little extra time on a weekend, it’s well worth the effort. This is one of those casserole-type dishes that can hang out in the fridge all week, ready to be warmed up for dinner or packed up for lunch. Serve it with a green salad and a side dish of pasta for a weeknight family meal, or stack a wedge of it on a club roll for an instant Italian deli-style lunch.

Before we get started with the recipe, here are a few of my tips!

— My recipe uses corn starch instead of gluten free all-purpose flour to coat the eggplant. I’ve tried it both ways, and in all honesty, using the flour makes the eggplant very gummy. A light dredging of corn starch makes for lighter, non-gummy slices of eggplant once fried.

— When selecting eggplant, try to go with the smaller ones. Usually, there are fewer seeds and the vegetable is a bit more tender.


purple eggplant


Gluten Free Eggplant Parmigiana

September 6, 2018
: 4
: Moderate


  • 3 small-medium purple eggplant
  • Corn starch for dredging
  • Sea salt and pepper
  • Canola or avocado oil for frying
  • Marinara sauce
  • Shredded mozzarella
  • Grated pecorino cheese
  • Ricotta cheese, optional
  • Step 1 Peel the skin off the eggplant and discard.
  • Step 2 Slice each into rounds about 1/4 inch thick.
  • Step 3 Lay the eggplant slices on a baking sheet and sprinkle with sea salt.
  • Step 4 Place the salted slices in a colander over a bowl. Refrigerate for a couple of hours. The salt pulls the liquid out of the eggplant, resulting in crisper, less gummy slices.
  • Step 5 Pat the slices with a clean kitchen towel, allowing them to dry a bit before dredging.
  • Step 6 In a bowl, combine the corn starch, more sea salt and a little black pepper. Mix together. Dredge the slices one at a time in the mixture, shaking off any excess.
  • Step 7 In a non-stick frying pan, heat the oil. Begin frying the eggplant slices, careful not to overcrowd the pan. When lightly golden on both sides, place on a plate lined with paper towel and drain.
  • Step 8 In the meantime, get out the rest of the ingredients to begin layering the casserole. If using ricotta cheese, be sure it’s at room temperature.
  • Step 9 Butter the bottom and sides of a baking dish. I used a dish that’s about 7 x 10 for this amount of eggplant.
  • Step 10 Preheat oven to 350 degrees.
  • Step 11 Begin layering as follows: sauce on bottom, eggplant, more sauce, cheeses, then repeat.
  • Step 12 Finish with a nice layer of sauce on top.
  • Step 13 Cover with foil and bake for about 30 minutes. After 30 minutes, remove foil and sprinkle a nice amount of shredded mozzarella on top. Bake until the cheese is melted and golden brown (sometimes I broil for a few minutes at the very end, too).
  • Step 14


eggplant slices
Eggplant slices after being salted and liquid extracted


gluten free eggplant parmigiana


Allow the eggplant to rest for at least 15 minutes before cutting into squares. The longer it sits, the better it is! After a day in the fridge, the slices will be perfect and so easy to cut.

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