Gluten-Free Delicious Eggplant Parmesan

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This is a gluten-free version of the classic Italian dish Eggplant Parmesan, or Melanzane alla Parmigiana. This recipe is 100% vegetarian and will in many cases also appeal to meat lovers since a well-prepared eggplant will provide the meaty mouth feel. I have cooked this personal favorite at least a dozen times based on several different recipes, and this has turned out the way I like it the most. I hope you will give it a try and enjoy it as much as I do!

You can of course alter the recipe according to your own liking - for example, it also tastes great with added chicken, fish, or zucchini - but keep in mind that the hero of this dish should remain the eggplant with a scrumptious parmesan crust. The recipe includes a simple but delicious tomato sauce, which should be made with fresh tomatoes and basil.

4-6 servings Gluten-Free Eggplant Parmesan

- 2 Eggplants, medium-sized
- 10-12 Gluten-free crackers (75g / 2.5 oz)
- ¼ cup Gluten-free flour
- 3 Eggs
- 12 Basil leaves, fresh
- 3 tsp. Oregano
- Salt & Pepper
- Olive oil
- 1/2 lbs / 200g Mushrooms, sliced
- 1/2 lbs / 200-250g Mozzarella cheese, sliced
- 1/2 cup / 100g Parmesan cheese, grated

Tomato sauce

- 1.5 lbs Tomatoes, fresh, no Romas
- 12 Basil leaves, fresh
- 3 tbsp. Thyme, fresh
- 1 Onion, chopped
- 1 Carrot, chopped
- ¼ cup Olive oil

Step 1: Slicing the Eggplants

Picture of Slicing the Eggplants
1 sliced skinned eggplants.jpg
Start with medium-sized eggplants with a round blossom end without indentations, as these have the best flavor. Large eggplants tend to be more bitter. First remove the skin of the eggplants with a vegetable peeler, then cut them as evenly as possible into slices of a 1 inch thickness.

Manny__1 year ago

Excellent !

love eggplant parmesan! now I won't have to buy it frozen! thank you!
acuchetto1 year ago
Why is it critical to remove the moisture from the eggplant? So it isn't slimy?
ralphzoontjens (author)  acuchetto1 year ago
You could skip the drying procedure to save some time but I find that the dish then gets a bit too soft and soggy for my taste. It doesn't really get slimy but it will lack firmness. I personally like to give the eggplant the same mouth feel as a crispy burger and then let the sauce do the moisturizing.

I hope people will try the dish and share if they can improve on it!
kabruno1 year ago
This looks delicious. Definitely going to try this out!