- 2 Eggplantstrimmed and cut crosswise into ½-inch-thick rounds
- ¾ tsp Saltdivided
- ½ tsp Black pepperdivided
- 2 tbsp Olive oilextra-virgin
- 1 cup Onionchopped
- 2 cloves Garlicminced
- 1 (28 oz) Tomatoescan no-salt-added crushed
- ¼ cup Red winedry
- 1 tsp Dried basil
- 1 tsp Dried oregano
- 1 ½ cups Mozzarellashredded part-skim
- ½ cup Parmesan cheesegrated
- 5 Basilthinly sliced fresh, for garnish
Gluten-Free Baked Eggplant Parmesan
I made this Gluten-Free Baked Eggplant Parmesan for a friend recently and would you believe, I think it tastes better than traditional eggplant parmigiana! A lot of the gluten free options you can buy at the store are full of unusual ingredients, so it’s really great to be able to cater for my gluten free friends in a wholesome way.
This take on eggplant parmesan is so easy to make. Simply roast eggplant slices in the oven. While the eggplant is cooking, make a tomato based sauce. When you assemble the dish, layer the eggplant slices, tomato sauce and cheese. Bake until it is bubbling. Top tip: the cheese will be molten hot when it comes out of the oven, so you should let this dish cool for at least 10 minutes before serving!
To make my Gluten-Free Baked Eggplant Parmesan, you will need the following ingredients:
So, how do you make Gluten-Free Baked Eggplant Parmesan?
Steps to make Gluten-Free Baked Eggplant Parmesan
Heat the oven and prepare 2 baking sheets
Roast the eggplant
Cook onion and garlic
Add tomatoes to make a sauce
Assemble the eggplant parmesan
Allow to stand
Allow the eggplant parmesan to rest and cool for about 10 minutes.