An Italian favorite gets a gluten-free makeover thanks to almond meal. Cleanup is also easier: Instead of frying in a skillet, we bake the nut-crusted eggplant on a rack until it's golden brown.
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Gluten-Free Eggplant Parmesan
Total:
1 hr 10 min
Prep:
10 min
Cook:
1 hr
Yield:
4 servings
Level:
Easy
Total:
1 hr 10 min
Prep:
10 min
Cook:
1 hr
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Special equipment: a broiler-safe 9-by-13-inch baking dish

Position 2 oven racks in the center and upper third of the oven, and preheat to 425 degrees F. Line 2 rimmed baking sheets with parchment.

Cook the oil, tomato paste, garlic and 1/2 teaspoon salt in a large skillet over medium heat, stirring, until the oil turns yellow, about 2 minutes. Add the tomatoes. Rinse the can with about 1 1/2 cups water, and add the tomato water and basil to the skillet. Bring to a simmer, and cook until the sauce thickens, about 20 minutes.

Meanwhile, put the almond flour in a medium bowl. Whisk the eggs and 3 tablespoons water in another medium bowl until frothy.

Lay out the eggplant on a clean surface, and season with 1/2 teaspoon salt and a few grinds of pepper. Dip the eggplant in the egg, press into the almond flour to coat, then place on the prepared baking sheets. Bake until the eggplant is tender and the crust is golden brown, 30 to 35 minutes. Rotate the baking sheets if the top one is browning too quickly.

Turn the oven to broil. Spread a little of the sauce on the bottom of a broiler-safe 9-by-13-inch baking dish. Arrange half the eggplant in the dish in as close to an even layer as you can without overlapping too much. Spread half the remaining sauce on top, then 1/4 cup of the mozzarella. Top with the remaining eggplant, sauce and mozzarella and the Parmesan. Broil until the cheese is melted and browned, about 1 minute. Sprinkle the parsley over the top, and serve immediately, while the cheese is still warm.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Gluten-Free Pumpkin Bread

Recipe courtesy of Shauna James Ahern

Chicken Parmesan

Recipe courtesy of Giada De Laurentiis

Rosemary Home Fries with Pancetta, Parmesan and Parsley

Recipe courtesy of Bobby Flay

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Roasted Eggplant Spread

Recipe courtesy of Ina Garten

Pat and Gina's Oven Fried Chicken

Recipe courtesy of The Neelys

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Eggplant Parmesan

Recipe courtesy of Bobby Flay

Eggplant Parmesan Hero

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword