Gluten-Free Eggplant Parmesan

This messy prepared eggplant Parmesan has no breading, and that implies it’s simpler to make than the conventional variant. There’s no digging or searing – all things considered, the eggplant is simmered until delicate prior to being layered in the goulash dish with a tart natively constructed pureed tomatoes, mozzarella and Parmesan cheddar. Furthermore, without breading, this fantastic eggplant Parmesan is likewise sans gluten!

Fixings (Items you need)

  • 2 (1 pound) eggplants, managed and cut transversely into 1/2-inch-thick adjusts
  • ¾ teaspoon salt, isolated
  • ½ teaspoon ground pepper, isolated
  • 2 tablespoons extra-virgin olive oil
  • 1 cup slashed onion
  • 2 cloves garlic, minced
  • 1 (28 ounce) can no-salt-added squashed tomatoes
  • ¼ cup dry red wine
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 ½ cups destroyed part-skim mozzarella cheddar
  • ½ cup ground Parmesan cheddar
  • Meagerly cut new basil for embellish


Stage 1
Preheat stove to 400 degrees F. Cover 2 huge baking sheets with cooking shower.

Stage 2
Orchestrate eggplant cuts on the pre-arranged skillet. Sprinkle with 1/4 teaspoon each salt and pepper. Cook until delicate, around 20 minutes.

Stage 3
In the mean time, heat oil in a huge skillet over medium intensity. Add onion and cook, mixing, until relaxed, around 4 minutes. Add garlic and cook for 1 moment. Add tomatoes, wine, basil, oregano, 1/4 teaspoon salt and the leftover 1/4 teaspoon pepper; bring to a stew. Diminish intensity to medium-low and cook, mixing incidentally, until thickened, around 10 minutes.

Stage 4
Spread around 1 cup of the sauce in a 9-by-13-inch baking dish. Orchestrate around 50% of the eggplant cuts on the sauce. Top with 1 cup sauce and sprinkle with around 50% of the mozzarella and a portion of the Parmesan. Rehash with the excess fixings to make another layer.

Stage 5
Prepare until the sauce is rising around the edges and the cheddar has carmelized in spots, around 25 minutes. Let cool for 10 minutes. Sprinkle with basil prior to serving, whenever wanted.

Nutrition Facts

Serving Size: 

1 cup

Per Serving:

192 calories; protein 9.5g; carbohydrates 15.9g; dietary fiber 5.2g; sugars 8.2g; fat 9.3g; saturated fat 3.7g; cholesterol 17.9mg; vitamin a iu 1067.9IU; vitamin c 10.1mg; folate 35.5mcg; calcium 211.8mg; iron 2.3mg; magnesium 27.6mg; potassium 632.4mg; sodium 452.9mg; thiamin 0.1mg.

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1 thought on “Gluten-Free Eggplant Parmesan”

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