Gluten Free Eggplant Parmesan
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Gluten free eggplant parmesan – a wholesome and satisfying classic Italian dish with a gluten-free twist.
Our recipe features tender eggplant slices coated in crispy gluten-free cracker crumbs, layered with rich marinara sauce, and topped with melted cheese.
Recipe inspiration
Several years ago I found a recipe for Eggplant Parmesan made with cracker crumbs in some random cookbook, and we fell in love with it. I made it a few times over the years before we moved to Iowa…where the cookbook was damaged by a leaking pipe…and I forgot about the recipe.
My best friend Michelle and her sister J.J. were both diagnosed with celiac disease, and I was determined to create a delicious gluten-free eggplant parmigiana that they could both enjoy!
What you’ll need
- A large eggplant that weight one-pound, or use smaller eggplants.
- Sea salt
- Rice flour
- Large eggs
- Crushed gluten-free crackers or gluten-free breadcrumbs
- Extra virgin olive oil
- Marinara tomato sauce – homemade or store-bought
- Sliced mozzarella cheese
- Grated parmesan cheese
- Fresh basil or Italian parsley to garnish
I used Breton gluten-free Herb and Garlic crackers because I thought the flavor would be a delicious addition to this classic eggplant parmesan. Feel free to use any gluten-free crackers that your family enjoys.
Be sure to check out the detailed printable recipe card below
How to make Gluten-Free Eggplant Parmesan
The first thing that we need to do, is slice the eggplant and remove the excess moisture. Yes, this does take a bit of time, but it is well worth it….trust me!
Slice your eggplant into twelve, half-inch thick slices. Place 2 sheets of paper towels on a flat work surface. Lay 6 eggplant rounds on the paper towels and sprinkle with salt.
Cover with a second set of paper towels and layer with remaining 6 eggplant slices. Sprinkle with salt, cover with 2 more sheets of paper towels and set aside for one hour.
While waiting for the eggplant, brush a silicone liner or parchment paper lined baking sheet with olive oil. Set aside.
Pour the entire 4.76 oz package of crackers into a food processor.
…and pulverized them into fine cracker crumbs.
Remove the now moist paper towels and blot the sliced eggplant dry with a clean paper towel, and preheat oven to 425° F.
Form an assembly line with rice flour in one plate, beaten egg in a small bowl, and seasoned crackers crumbs on a second plate.
Place 1 cup of rice flour (or your favorite gluten-free flour) on a large plate. Coat each slice of eggplant with the rice flour.
Then dip into the beaten egg whites in a shallow bowl…..and coat with the cracker crumbs.
Place the coated eggplant slices onto the prepared baking sheet.
Bake in a preheated oven for 15 minutes. Flip slices over and bake for an additional 15 minutes, or until golden brown.
To assemble
Spread a half-cup of Classic Homemade Marinara Sauce in an even layer on the bottom of an 8 x 11, or 8 x 8-inch baking dish.
Place 6 crispy eggplant slices on top of the sauce in a single layer.
Top with an additional half- cup of red sauce.
Next, place 1 slice of mozzarella on each eggplant slice.
Then top with an additional layer of eggplant slices.
Now another half-cup of sauce, a second slice of mozzarella, and top with freshly grated Parmesan cheese.
Place in preheated 425° F. oven (it’s still on from earlier) and bake for 15 minutes, until the cheese is melted and the sauce is bubbling.
Allow to cool for a few minutes, then grab a spatula and serve while the cheese is nice and melty, garnished with fresh basil.
Expert tips
- If you have ever made my Chicken Parmesan, you know that using rice flour is standard practice for me. It sticks better than all-purpose flour and doesn’t flake off when cooking.
- All Breton crackers are certified gluten free by the National Foundation for Celiac Awareness Gluten Free Certification Program…..which is really good news for Michelle!
- To store leftover eggplant parmesan: Allow the eggplant parmesan to cool down to room temperature before storing in an airtight container, in the refrigerator for 3 to 4 days.
Serving suggestions
Start your meal with a Classic Caesar Salad or Whole30 Wedge Salad. Oven Roasted Broccoli or gluten-free pasta made a delicious side dish, and finish the meal with a creamy Affogato or Creme Brûlée!
More delicious gluten-free recipes
- Blueberry Breakfast Cookies
- Zucchini Shrimp Scampi
- Instant Pot Faux-tisserie Chicken
- Fish Taco Bowls
- Smashed Potato Burgers
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
Gluten Free Eggplant Parmesan
Equipment
- Baking Dish
Ingredients
- 1 pound eggplant
- .75 teaspoon sea salt
- 1 cup rice flour white or brown – substitute gluten free flour of your choice
- 3 large egg whites beaten
- 4.76 ounce package Gluten Free Herb & Garlic Crackers crushed – I used Breton or use gluten-free bread crumbs
- 2 tablespoons extra virgin olive oil
- 1.5 cups marinara tomato sauce homemade or store-bought
- 8 ounce sliced mozzarella cheese
- .25 cup grated Parmesan cheese I use Parmigiano-Reggiano
Instructions
- Slice your eggplant into twelve, half-inch thick slices. Place 2 sheets of paper towels on a flat work surface. Lay 6 eggplant rounds on the paper towels and sprinkle with salt. (this is to remove excess moisture)
- Cover with a second set of paper towels and layer with remaining 6 eggplant slices. Sprinkle with salt, cover with 2 more sheets of paper towels and set aside for one hour.
- While waiting for the eggplant, brush a silicone liner or parchment paper lined baking sheet with olive oil. Set aside.
- Pour the entire 4.76 oz package of crackers into a food processor and pulverized them into fine cracker crumbs.
- Remove the now moist paper towels and blot the sliced eggplant dry with a clean paper towel, and preheat oven to 425° F.
- Form an assembly line with rice flour in one plate, beaten egg in a small bowl, and seasoned crackers crumbs on a second plate.
- Place 1 cup of rice flour (or your favorite gluten-free flour) on a large plate. Coat each slice of eggplant with the rice flour.
- Then dip into the beaten egg whites in a shallow bowl…..and coat with the cracker crumbs.
- Place the coated eggplant slices onto the prepared baking sheet. Bake in a preheated oven for 15 minutes. Flip slices over and bake for an additional 15 minutes, or until golden brown.
To Assemble
- Spread a half-cup of Classic Homemade Marinara Sauce in an even layer on the bottom of an 8 x 11, or 8 x 8-inch baking dish.
- Place 6 crispy eggplant slices on top of the sauce in a single layer, top with an additional half- cup of red sauce, then place 1 slice of mozzarella on each eggplant slice.
- Then top with an additional layer of eggplant slices. Then another half-cup of sauce, a second slice of mozzarella, and top with freshly grated Parmesan cheese.
- Place in preheated 425° F. oven (it’s still on from earlier) and bake for 15 minutes, until the cheese is melted and the sauce is bubbling.
- Allow to cool for a few minutes, then grab a spatula and serve while the cheese is nice and melty, garnished with fresh basil or chopped Italian parsley.
Notes
- My Classic Homemade Marinara Sauce recipe
- All Breton crackers are certified gluten free by the National Foundation for Celiac Awareness Gluten Free Certification Program.
- To store leftover eggplant parmesan: Allow the eggplant parmesan to cool down to room temperature before storing in an airtight container, in the refrigerator for 3 to 4 days.
This looks delicious, Lisa! Love that it is gluten-free. Even though I don’t need to be, I think it’s a good idea to eat less gluten.
This looks absolutely delicious Lisa! Pinned and shared!
This looks so good! There aren’t enough good eggplant recipes out there, and I have most of these items available in my pantry! Pinning.
Stopped by from the Wednesday Round up and gave you a pin it. I got to say that I really and a true believer and making my own croutons an breadcrumbs. I just love what you created here with gluten free crackers. I getting to need to go gluten free. Thanks for the reminder,
this looks amazing! I love eggplant parm!
I know what I’m making the next time we have my kids’ teacher over! She’s gluten-free, so I’m always on the hunt for just the right thing! Found you at LouLouGirls!
A co-worker gave my husband a gorgeous eggplant from her garden, so this is exactly what I need! Thanks for sharing. 🙂
Great recipe, Lisa! I’ve been using those crackers like crazy, they’re so good for so many things. I made a crab dip with them and salmon patties. And they’re great for snacking too. I love the fact that you used them for eggplant parmesan! We’re going to be trying that too now.
Wow! This is eggplant heaven. I love eggplants. Thanks for sharing. Have a great week. 🙂
xx Jhuls
I absolutely love this! Thanks for sharing it with us. Pinned and tweeted. I hope to see you tomorrow night at 7 pm. We can’t wait to party with you! Lou Lou Girls