Eggplant Parmesan

I first stumbled upon this recipe as I was anxiously awaiting the arrival of my first child! There is a restaurant called "Scalini's" in Georgia that promotes "Labor-Inducing Eggplant Parmesan". I decided to make a gluten-free variation. Oh my... it's WONDERFUL!!! Bon Appetite! Click here for Dairy-Free Eggplant Parmesan


1-2 medium sized eggplants

1 cup gluten-free all purpose flour, poured on a large plate/pie plate

3-4 eggs, beaten in a bowl

2 cups fine gluten-free panko crumbs (recipe below), poured on a large plate/pie plate

Olive oil, for sautéing

marinara sauce (recipe below)

1 cup Romano cheese (grated)

1 cup Parmesan cheese (grated)

2 cups mozzarella cheese (shredded)

1 cup ricotta cheese

Scalini's Marinara Sauce

1 TBSP garlic, chopped

2 TBSP olive oil

4 cups tomatoes (fresh or canned), chopped

1/2 cup onions, chopped

1/4 cup fresh parsley, chopped

1 teaspoon oregano

1 teaspoon crushed red pepper

1/8 cup fresh sweet basil, chopped

1 tsp thyme

1 tsp rosemary

1 tsp salt

1 tsp black pepper


Marinara Sauce

Lightly sauté the onions in olive oil in large pot for five minutes.

Add garlic & spices and sauté another minute. Add tomatoes and bring sauce to a boil, then turn heat low. Cover and let simmer for one hour, stirring occasionally.

Eggplant Prep

Meanwhile wash the eggplant. Slice the eggplant into 1/4 inch slices. Rinse sliced eggplant in a colander over water. Let set for 10-15 minutes, then rinse with cool water and thoroughly pat dry. (This helps absorb moisture). Place the eggplant slices on a layer of paper towels and sprinkle with a little salt.

Coating Eggplant

Preheat oil in a large skillet on medium heat. Take one slice of eggplant and dust with flour, dip in beaten eggs, then coat well with panko crumbs. Sauté in preheated oil on both sides until golden brown, about 3-4 minutes on both sides. Line a 9x13 baking dish with one layer of sautéd eggplant. Pour 1-2 cups of marinara sauce over all the layer eggplant. Spoon 5-6 dollops of ricotta cheese & sprinkle a thin layer of parmesan & mozarella on top. Repeat with one more layer of sautéd eggplant, remaining sauce & cheeses, being sure to top shredded mozzarella as final ingredient. Bake for 25 minutes in a 375 degree oven, or until cheese is melted & bubbly in the middle. Remove from oven & let it sit for 10 minutes before serving.

Drizzle balsamic vinegar (optional) & Enjoy!

Panko Crumbs


-One box gluten-free crackers


In a large food processor, grind crackers until very fine.

#glutenfree #celiacfriendly

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