Gluten-Free Eggplant Parmesan Casserole For Spring
A delicious and healthy twist on the classic eggplant parmesan, perfect for spring.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
- 2 medium eggplants, sliced
- 1 cup gluten-free breadcrumbs
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants and sprinkle with salt. Let them sit for 30 minutes to draw out moisture.
- Rinse and pat dry the eggplant slices.
- In a baking dish, layer half of the eggplant slices, followed by half of the marinara sauce, half of the mozzarella, and half of the breadcrumbs.
- Repeat the layers with the remaining ingredients.
- Top with grated Parmesan cheese and a drizzle of olive oil.
- Bake for 30-35 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
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Notes
- For a spicier version, add red pepper flakes to the marinara sauce.
- Can be made ahead and stored in the refrigerator for up to 2 days before baking.
- Serve with a side salad for a complete meal.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg