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Created by:
Kristy Still
Gluten Free Eggplant Parmigiana
Course
Main Course
Cuisine
Italian
Servings
6
Make dinner delicious with a meatless meal featuring this Gluten Free Eggplant Parmigiana.
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Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Ingredients
1x
2x
3x
1
Marinara Pasta Sauce
1
Eggplant
Sliced
1
Cup
Gluten Free All Purpose Flour
1/2
Cup
Grated Parmesan Cheese
2
Tbsp
Chopped Parsley
3
Eggs
1/2
Cup
Olive Oil
8
Slices
Fresh Mozzarella Cheese
Instructions
Preheat oven to 400*.
Place eggplant aside, be sure it is sliced.
Place the flour, Parmesan cheese, and parsley in a small bowl and mix together.
Add egg to separate small bowl and beat until combined.
Warm up olive oil in a medium sized skillet.
Coat the eggplant with the eggs, dip in the flour mixture. Let excess flour fall off.
Add to the oil and lightly fry the eggplant on both sides. This just takes about 2 minutes.
Place the eggplant on a paper lined plate until all eggplant is done.
In a small baking dish, pour about 1/2 the jar of sauce on the bottom.
Layer the eggplant and cheese, repeating the layers.
Top with the additional sauce, and extra Parmesan cheese and parsley if preferred.
Bake for 10 minutes at 400*.
Serve.
Notes
If you prefer to do a baked version, follow the
baked eggplant recipe here
.
Nutrition
Serving:
6
Servings
|
Calories:
425
kcal
|
Carbohydrates:
21
g
|
Protein:
16
g
|
Fat:
32
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
17
g
|
Trans Fat:
0.01
g
|
Cholesterol:
119
mg
|
Sodium:
417
mg
|
Potassium:
257
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
577
IU
|
Vitamin C:
3
mg
|
Calcium:
299
mg
|
Iron:
2
mg
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