Simple Gluten-Free Eggplant Parmesan
Whether your baking or grilling, this simple gluten-free eggplant parmesan will be a family favorite. Easy to put together and perfect for using up garden eggplants.
Fellow eggplant lover here. I especially love them baked with a bit of olive oil and some salt, really simple. This dish, requires a bit more work but I promise it’s easy and you will create a delicious dish. It’s perfect in the summer with a nice glass of wine, or for a cozy winter evening in, it works for both seasons. You can serve it with some toasted crusty bread, gluten-free for me and regular bread for everyone else, and a simple salad.
How To Prepare Eggplant
There is a debate on how to prepare eggplant to remove some of the bitterness. Some people do nothing, while others soak their eggplant in salted water, or sprinkle them with salt in a colander and then rinse them before using. I grew up throwing my sliced eggplant in a big bowl of salted water and letting it sit for about 30 minutes, this is still my preferred way to prep them. Â
Method One
Slice the eggplant into 1/4 – 1/2 inch rounds, place in a large bowl and sprinkle liberally with salt. Toss to make sure they are coated, then fill bowl with water and let the eggplant soak for 30 minutes, the water will turn brown. After 30 minutes, drain the water, rinse the eggplant and pat dry. Use in the recipe.
Method Two
Slice the eggplant into 1/4 – 1/2 inch rounds and place in a colander. Sprinkle liberally with salt and let sit for about an hour. Remove from colander and place on paper towels and pat dry to remove salt and some of the liquid. Use in the recipe.
How To Cook Eggplant Parmesan
Whether you bake or grill the eggplant parmesan the methods are pretty much the same. Traditionally, you bread the eggplant then fry them. While you can certainly do that, this recipe makes things easier and lighter in calories. The eggplant is simply baked or grilled until tender, then it is layered with sauce and cheeses. Once layering is complete, you simply bake in the oven or on the grill until it is nice and bubbly and the cheese has melted. Â
Simple Gluten-Free Eggplant Parmesan
Materials
- 4-5 Medium to large eggplant
- 32 oz Marinara sauce
- 8 oz Mozzarella cheese Can use more if you like it extra cheesy
- 1/4 cup Parmesan Cheese Optional
- Salt & Pepper to taste
Instructions
Prep Eggplant per blog post. Either soak or salt for 30 min.
If you are grilling the eggplant
- Preheat the grill and drizzle olive oil over the eggplant. Make sure to evenly coat them with the oil as much as possible so it doesn't stick to the grill grate.
- Grill the eggplant until fork tender, flipping halfway through. About 5 min ech side. Work in batches if necessary. Set aside.
To Bake the Eggplant
- Preheat oven to 400°F. Line 2-3 baking sheets with parchment paper or coat them liberally with olive oil.
- Drizzle olive oil onto the eggplant, making sure they are lightly coated, then place the eggplant on the baking sheet in a single layer. Bake for 5-10 min then flip and bake for another 5 min or until fork tender.
Assemble The Eggplant Parmesan
- Using a 10 inch cast iron skillet or a 13x9 baking dish, coat with a bit of butter or oil.
- Spoon a small amount of tomato sauce in the bottom of skillet or baking dish. making sure to use enough sauce to coat the entire bottom lightly.
- Layer your eggplant on the bottom of the pan. Then add a layer of sauce, evenly sprinkle with mozzarella cheese.
- Place the next layer of eggplant on top and continue to layer with sauce and cheese until all eggplant is used up.
- Once all eggplant is layered, coat the top with sauce, mozzarella cheese and parmesan cheese. Sprinkle the eggplant parmesan with salt and black pepper if desired.
- Bake or grill until mozzarella is melted and and the sauce is bubbly. About 10-15 minutes on the grill, or 30 minutes in the oven.
Notes
Nutrition
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