Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Created by:
Kristy Still
Eggplant Parmigiana
Course
Recipes
Cuisine
American
Servings
4
Make the best Gluten-Free Eggplant Parmigiana!
Print Recipe
Save Recipe
Saved!
Pin Recipe
Prep Time
20
minutes
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
Ingredients
1x
2x
3x
1
Eggplant
2
Eggs
Beaten
1/4
Cup
All-Purpose Flour or Gluten Free All-Purpose Flour
1/2
Cup
Breadcrumbs or Gluten Free Breadcrumbs
1/4
Cup
Grated Parmesan Cheese
1
Tsp
Basil
1
Tbsp
Parsley
1
Tsp
Rosemary
1
Tsp
Oregano
1
Tsp
Dried Thyme
Lb
Fresh Mozzarella
Slice into about 1/8 Inch Thick Slices
Marinara Sauce
Warmed
Fresh Parsley to Garnish
Instructions
Preheat the oven to 400°F.
Thinly slice the eggplant, about 1/8"-inch slices and set aside.
In a small bowl, crack the eggs and whisk or beat them well to combine.
In another bowl, combine the flour, breadcrumbs, cheese, and spices.
Dip each eggplant slice in the egg mixture, then into the flour mixture.
Shake off the excess and then place on a greased baking sheet or wire rack.
Once all the eggplant slices are on the baking sheet, evenly coat them with the cooking spray.
Bake for 20 minutes until browned, carefully remove.
Once removed, carefully turn the eggplant slices and spray the other side.
Place back in the oven for an additional 20 minutes or until slightly browned.
Once they are fully cooked, using tongs, place one slice on a plate, then a slice of mozzarella and continue until all have been plated.
Evenly pour warm marinara sauce over the top of them.
Garnish with parsley and serve.
Nutrition
Serving:
1
About 12 Slices
|
Calories:
631
kcal
|
Carbohydrates:
63
g
|
Protein:
34
g
|
Fat:
27
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
10
g
|
Cholesterol:
172
mg
|
Sodium:
1025
mg
|
Fiber:
7
g
|
Sugar:
9
g
did you make this recipe?
Make sure to tag
#mommyhatescoooking
on Instagram and follow for more
@momhatescooking
Share on Twitter
Pin Recipe
Share on Facebook