Crispy Gluten-Free Eggplant Parmesan
A delicious twist on a classic Italian dish, this Crispy Gluten-Free Eggplant Parmesan offers a satisfying crunch and rich flavors, all while being gluten-free.
Ingredients
Main Ingredients
- 2 medium eggplants, sliced Make sure to salt and let them sit before using.
- 1 cup gluten-free breadcrumbs Use fresh breadcrumbs for better texture.
- 1/2 cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
- 1/4 cup dairy-free cheese (optional) Omit for a non-vegan version.
- Olive oil for frying Use enough to cover the bottom of the skillet.
- Marinara sauce for serving Also can substitute with pesto.
- Fresh basil for garnish Adds flavor and a fresh touch.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Slice the eggplants and sprinkle with salt. Let them sit for about 30 minutes to draw out moisture, then pat dry.
Coating
- In a bowl, mix gluten-free breadcrumbs, nutritional yeast, garlic powder, onion powder, salt, and pepper.
- Dip each eggplant slice in the breadcrumb mixture, making sure to coat well.
Frying
- In a large skillet, heat olive oil over medium heat.
- Fry the coated eggplant slices until golden and crispy on both sides.
Baking
- Transfer the fried slices to a baking dish. If using, sprinkle dairy-free cheese on top.
- Bake in the preheated oven for about 15-20 minutes until heated through and crispy.
Serving
- Serve with marinara sauce and garnish with fresh basil.
Notes
Leftovers can be stored in an airtight container in the refrigerator for about 3-4 days. Reheat in the oven for the best results.