My kids have always been big fans of eggplant.

I made a gluten free version of eggplant parmesan last week for dinner. They were eating it as fast as I could fry it for this dish. And it was a good thing we had a lot on hand!

eggplant parmesan

This was one of those recipes that reminded me that the best things in life are worth the wait. And while this dish took a little longer to prep, it was definitely worth it’s weight in gold yumminess in the end.

Because I ended up making a double match of eggplant for the munchers in this house, it took me about 45 minutes to prep. It would have taken longer had I made my own fresh sauce. But I digressed. I used a jar. (don’t judge)

I didn’t take photos of this recipe, but when I Instagrammed the photo below after dinner was said and done, y’all wanted the recipe, so here it is.

gluten free eggplant parmesan

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While I have made this dish before, it was a bigger hit this round. My secret ingredient? I substituted gluten free flour with Bob’s Red Mill Cornmeal. It made all the difference in the world!

Glutenfree Eggplant Parmesan

This is what you use ::

  • 24oz jar of gluten free pasta sauce
  • 3lbs of ground beef
  • 2 bell peppers, diced
  • 1 onion, chopped
  • 2 4oz cans sliced mushrooms
  • 2T garlic pepper
  • 5 medium eggplants, sliced into 1/4inch rounds
  • 1C glutenfree cornmeal, or glutenfree flour (this actually turned into about 2C)
  • Olive oil for frying
  • 3 large eggs
  • 1/4C water
  • 1lb Mozzarella cheese, grated
  • 1/2CParmesan cheese, grated

This is what you do ::

Preheat oven to 375°

Brown ground beef in large pan; cook thoroughly. Drain, return to pan. Add peppers, onion and mushrooms and pasta sauce. Add preferred seasonings and stir well. Saute until peppers and onions are soft. Stir frequently to prevent burning.

While your meat is browning, place gluten-free cornmeal or flour in your preference of a baggie or bowl. (this is where the eggplant will be coated)

Mix eggs and water in another bowl to make egg wash for eggplant.

In a second pan, heat olive oil over medium heat. Dip each slice of eggplant in egg wash and cornmeal (or flour). Pan fry the eggplant on each side until golden brown.

Drain the slices and set aside. Continue until all eggplant slices have been browned.

Once your pans of sauce mixture and eggplants are complete, Place half of the eggplant in the bottom of a 13x9-inch baking dish. Spoon half of the sauce mixture over the eggplant. Add a layer of Mozzarella cheese. Repeat this once. Top with grated Parmesan cheese, and additional seasonings if preferred.

Bake, uncovered, for 30 minutes or until golden brown.


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