Gluten-Free Eggplant Parmesan

Husband and I have been spending November traveling and seeing family. One recent chilly afternoon here in Georgia, I decided to try my hand at eggplant parm for my parents and sister.

It’s my first time making it, and it came out well! Here’s the recipe.



One Eggplant
2 eggs, beaten
Salt and fresh ground black pepper
Canola oil (for frying)
4 cups shredded mozzarella (you can use more if you like)
1/2 Cup grated Parmesan / Parmigiano Reggiano cheese
1-2 Tbsp oregano
4 Tbsp minced garlic
6 cups of your favorite gluten-free (MSG free) red sauce ( I use Classico Tomato Basil because the jar is cute, it’s tasty, and Costco sells 3 packs of large jars for about $8)
4 cups of Blue Diamond Natural Almond Thins Nut & Rice crackers (Whole Foods) or any gluten- free unflavored cracker.
1/2 to 1 cup Arrowhead Mills Gluten Free All Purpose Baking Mix (whole foods. You can also just use any gf flour you have on hand.)



You’ll need a  food processor (or mortar and pestle, or ziplock baggie and brute strength), a few small bowls, a lightly greased casserole dish, and a pan, plus a paring and slicing knife and spatula or fork for turning the eggplant during frying.


Preheat oven to 350. Heat oil with minced garlic, fresh ground pepper and a bit of coarse salt in a sturdy large pan over medium heat. When the garlic is slightly browned (watch it carefully), scoop out and set aside.

In food processor, pulse crackers until they’re finely ground. (If you don’t have a processor, you can always use a mortar and pestle or put them in a baggie and gently pulverize with a blunt object on the counter. Just make sure you do it pretty finely.)

In 3 smallish shallow bowls, set out your baking mix,  beaten egg,  and pulsed crackers for the breading process. Next, peel the eggplant and slice into 1/2″ thick rounds. Working in batches, dip the slices in first the baking mix, then egg, then the crackers, and into the hot oil. Let the slices brown on each side, about 4 minutes each side. Set out on paper towels to drain.

When they are all finished, layer the eggplant slices, sauce, minced garlic, oregano, and cheeses in the casserole dish, with the final layer as cheese topped with a dusting of oregano and a bit of cracked pepper. Bake for about 20 minutes or until top layer of cheese is browned.


Let sit for 5-10 minutes before serving hot. You can also serve a side of rice pasta spaghetti with more red sauce if you like. Enjoy!


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