Gluten-Free Eggplant Parmesan

We love Eggplant Parmesan, but used to avoid it because of it's reputation for being loaded with carbs and calories.  And, traditional eggplant parmesan has breaded and fried eggplant making it NOT gluten-free. 

The truth is that eggplant is a very healthy food and Eggplant Parmesan doesn’t have to be full of calories or gluten.  Baked eggplant slathered with fresh pasta sauce and a little bit of cheese can be healthy, delicious, and low calorie.

Before we start, there are a few things you need to know about eggplants.  They are best served fresh.  If you have a garden, pick them on the day you plan to use them. If purchased from a grocery store, buy them only when in season and then refrigerate in a plastic bag for a few days.
  

Where eggplants are concerned size matters.  Larger eggplants tend towards bitterness.  Smaller eggplants don't.
 

There are lots of opinions about male vs.female eggplants.  I don’t really know the whole story on this, but this I do know:  Eggplants with oval blossom ends that are slightly indented will have more seeds than blossom ends that are round and smooth.  Think in terms of innie {more seeds} and outie {fewer seeds}.

The more seeds, the greater your chances are of getting a bitter eggplant.
 

These innies came from my garden.  Notice that the blossom ends are oval and indented.  That means that they may have more seeds that could cause bitterness.  Since they are fresh and smaller, that will likely not be the case.

See how the blossom end is oval and indented.  That means that it is an innie  
and will have more seeds.

Now that you have chosen your eggplants, let’s get started.
 

This is a simple meal that can be made ahead for later in the week or frozen for up to three months.  Let’s get started.

Ingredients:
 

2 large eggplants {choose outies with rounded, smooth bottoms for fewer seeds}

1 Jar Pasta Sauce (see my recipe)

1 C. Parmesan cheese (freshly grated)

1/4 C. Olive Oil

Optional Ingredients:
 

1/4 C. Fresh Basil

2 Cloves Fresh Garlic

Gluten-Free Spaghetti Pasta

Preheat oven to 400 degrees.

Step 1.  Peel eggplant and cut into 1/4” slices.   It is not absolute that you  peel the eggplant.  You can leave them unpeeled and just cut them into 1/4” slices.  

Oversized and less-than-fresh eggplant will be less bitter if they are peeled.  {Personally, I hate the peel.}

Step 2.  Salt the eggplant slices and let them drain in a colander for about an hour.  This will remove most of the bitterness.

Step 3.  Once the eggplant has released its water, rinse and set on a baking sheet.  Brush the top with olive oil and sprinkle with salt.  

Bake in preheated oven for 20-30 minutes (depending on the thickness of your slices).  You want the slices to be softened, but not mushy.

Step 4.  Cover the bottom of an 8” x 8” baking dish with 1/2 C. Pasta Sauce.  I’ve used my homemade pasta sauce, but any store-bought brand will work.  

I’ve also sauteed some zucchini, mushrooms, and garlic then added them to the sauce.  Extra garlicy sauce goes really well with Eggplant Parmesan.

Step 5. Place approximately 1/3 of the pre-baked eggplant over this sauce and top with another 1/2 C. sauce.  Sprinkle with 1/4 C. of cheese.

Step 6.  Repeat; layering sauce, eggplant and cheese twice.  Top with remaining cheese.

 

Step 7.  Cover and bake 20 minutes; uncover and bake 10 more minutes.

 

Hints and Suggestions:

This recipe can easily be doubled and baked in a 9 x 13 pan.
 

My version is a very light dish and works well served over spaghetti.  It is also delicious with a salad and garlic bread.
 

I like to sprinkle chopped fresh basil over the top before adding the last layer of cheese.
 

I occasionally blend mozzarella cheese with my parmesan cheese.  It gives it that gooey texture and a milder flavor.

I also make it with pecorino-romano cheese for a little different flavor.
 

Don’t you love my vintage baking dish.  I got it as a wedding gift 35 years ago.  It’s so old it’s now back in style.