Gluten-Free Eggplant Parmesan
You will notice that I've borrowed from my lasagne recipe for adding the cheese. This is one of the keys to this recipe being so delicious. Remember, real food takes time ~ but it is so worth the effort. Also, this recipe works best in a 9" x 13" baking dish. Although individual stacks look much better for presentation.
  • 2 large eggplants {choose 'outies' with rounded, smooth bottoms for fewer seeds}
  • 2 Medium Jars Pasta Sauce (about 4 cups)
  • 1 Container Ricotta Cheese (15 oz.)
  • 1 C. Shredded Mozzerella Cheese (divided in half)
  • 1 C. Grated Parmesan Cheese
  • 2 Eggs
  • ¼ C. Fresh Basil
  • ¼ C. Olive Oil
  • Salt and Pepper
  1. Preheat oven to 400-degrees.
  2. Peel eggplant (optional) and slice into ¼" slices. It is not absolute that you peel the eggplant. You can leave them unpeeled and just cut them into ¼” slices. Oversized and less-than-fresh eggplant will be less bitter if they are peeled. {Personally, I hate the peel.}
  3. Salt the eggplant slices and let them drain in a colander for about an hour. This will remove most of the bitterness.
  4. 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.
  5. While the eggplant is baking, blend the cheese mixture. Add Ricotta, ½ C. Mozzarella, Parmesan, eggs, and basil. Blend well and set aside.
  6. Spray the bottom of a 9 x 13 pan with cooking spray.
  7. Spread 1 C. of Pasta Sauce on bottom of pan.
  8. Place a layer of eggplant in the bottom of the pan. Cover with 1 Cup of the pasta sauce. Spread half of cheese mixture to top of the sauce.
  9. Repeat this layer of eggplant, pasta sauce, and the rest of the cheese mixture.
  10. Add final layer of eggplant, cover with 1 C. Pasta Sauce and top with remaining grated mozzarella cheese.
  11. Cover and put in oven for 30-40 minutes (depending on the thickness of your eggplant slices). You will know it's ready to uncover when it's bubbling and sizzling. {Note: The time is so inexact because your eggplant slices may be thicker than mine. Use a fork to check for tenderness}
  12. Uncover and bake for another 10 minutes to brown.
  13. Let stand another 10 minutes before serving.
Recipe by The Seasoned Homemaker at