Crispy Gluten-Free Eggplant Parmesan

By Tracy

4 Person

45 Minutes

334 Calories

Crispy, vegan, gluten-free eggplant parmesan made with 10 simple ingredients! The perfect flavorful, plant-based entree for Italian night! This would make the perfect meal when you’re craving something plant-based but super hearty. It even satisfies picky eaters with its crispy texture, hearty dipping sauce options, and the fact that it pairs so well with pasta.

Ingredients

Optional

8 oz. cooked pasta
1 cup easy marinara sauce

Dry Coating

1/4 tsp. sea salt
1 tsp. dried oregano
1/4 cup vegan parmesan cheese
1/4 cup cornmeal
1/3 cup gluten-free panko bread crumbs

Flour Coating

1/4 tsp. sea salt
2 tbsp. cornstarch
1/2 cup gluten-free flour

Wet Ingredients

1 tsp. cornstarch
1/2 cup unsweetened plain almond milk

Eggplant

4 tbsp. neutral cooking oil
1 whole long, narrow eggplant

Method

01

Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
02

Prepare your dipping stations by mixing together almond milk and cornstarch in one bowl; gluten-free flour, cornstarch, and sea salt in another bowl; and gluten-free panko bread crumbs, cornmeal, vegan parmesan cheese, oregano, and sea salt in another bowl.
03

If serving with pasta and sauces, prepare at this time (optional). Once pasta is done the cooking, drain and cover with a towel to keep warm. Set aside.
04

Dip eggplant slices in flour mixture, then almond milk mixture, and then breadcrumb mixture and arrange dipped rounds on a clean plate.
05

Heat a large skillet over medium heat. Once hot, add 2 Tbsp oil (30 ml // as the recipe is written // adjust if altering batch size). Let the oil heat for 1 minute.
06

Add 4-5 eggplant rounds at a time and brown for 2-3 minutes on each side or until light golden brown. Then add to the prepared baking sheet, and add a baking sheet to the oven so the eggplant can start baking.
07

Continue browning eggplant in batches until all rounds are browned and in the oven, adding more oil to the cooking pan as needed and turn down the heat if eggplant rounds are browning too quickly.
08

Bake eggplant for 10-15 minutes or until crispy and golden brown, flipping once around the halfway mark to ensure even baking. Then serve as is or with desired sides and sauces.

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Crispy Gluten-Free Eggplant Parmesan

3.5

( By Tracy )

01 Information

Grade easy
Serving 4 servings
Calorie 334 Kcal
Prep Time 15 Mins
Cook Time 30 Mins
Total Time 45 Mins

02 Ingredients

Optional

8 oz. cooked pasta

1 cup easy marinara sauce

Dry Coating

1/4 tsp. sea salt

1 tsp. dried oregano

1/4 cup vegan parmesan cheese

1/4 cup cornmeal

1/3 cup gluten-free panko bread crumbs

Flour Coating

1/4 tsp. sea salt

2 tbsp. cornstarch

1/2 cup gluten-free flour

Wet Ingredients

1 tsp. cornstarch

1/2 cup unsweetened plain almond milk

Eggplant

4 tbsp. neutral cooking oil

1 whole long, narrow eggplant

03 Method

Step 1

Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

Step 2

Prepare your dipping stations by mixing together almond milk and cornstarch in one bowl; gluten-free flour, cornstarch, and sea salt in another bowl; and gluten-free panko bread crumbs, cornmeal, vegan parmesan cheese, oregano, and sea salt in another bowl.

Step 3

If serving with pasta and sauces, prepare at this time (optional). Once pasta is done the cooking, drain and cover with a towel to keep warm. Set aside.

Step 4

Dip eggplant slices in flour mixture, then almond milk mixture, and then breadcrumb mixture and arrange dipped rounds on a clean plate.

Step 5

Heat a large skillet over medium heat. Once hot, add 2 Tbsp oil (30 ml // as the recipe is written // adjust if altering batch size). Let the oil heat for 1 minute.

Step 6

Add 4-5 eggplant rounds at a time and brown for 2-3 minutes on each side or until light golden brown. Then add to the prepared baking sheet, and add a baking sheet to the oven so the eggplant can start baking.

Step 7

Continue browning eggplant in batches until all rounds are browned and in the oven, adding more oil to the cooking pan as needed and turn down the heat if eggplant rounds are browning too quickly.

Step 8

Bake eggplant for 10-15 minutes or until crispy and golden brown, flipping once around the halfway mark to ensure even baking. Then serve as is or with desired sides and sauces.

04 Author

Tracy

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