Gluten-Free Eggplant Parmesan with Marinara and Mozzarella

Why You’ll Love This Recipe

• Classic comfort food, made 100% gluten free without sacrificing crunch.
• No messy deep-frying—baked cutlets stay crisp and light.
• Cheesy, saucy layers with fresh basil for a bright finish.
• Meal-prep friendly: bake now or assemble ahead for later.

Grocery List

• Produce: 2 medium eggplants, fresh basil
• Dairy: Low-moisture mozzarella, Parmesan cheese, eggs
• Pantry: Gluten free panko breadcrumbs, gluten free all-purpose flour, gluten free marinara, extra-virgin olive oil, kosher salt, black pepper, dried oregano, garlic powder, gluten free spaghetti (optional)

Full Ingredients

For the Baked Eggplant Cutlets

• 2 medium globe eggplants (about 2 lb total), sliced into 1/2-inch rounds
• 2 tsp kosher salt (for salting the eggplant)
• 3/4 cup gluten free all-purpose flour
• 3 large eggs, beaten
• 2 cups gluten free panko-style breadcrumbs
• 1/2 cup finely grated Parmesan cheese (check label gluten free)
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp freshly ground black pepper
• 4 tbsp extra-virgin olive oil, divided (plus more for misting/brushing)

For Layering & Baking

• 3 cups gluten free marinara sauce (thick style, not watery)
• 16 oz low-moisture mozzarella, shredded
• 1/2 cup finely grated Parmesan cheese
• 1/2 cup fresh basil leaves, torn

To Serve (Choose One)

• 12 oz gluten free spaghetti, cooked al dente and tossed with a little olive oil and warm marinara
• Or a simple side salad with lemon-olive oil vinaigrette (all gluten free)

Step-by-Step Instructions

Step 1: Salt and prep the eggplant

Slice eggplants into 1/2-inch rounds. Arrange on a wire rack set over a sheet pan or on a large colander. Sprinkle both sides with the kosher salt and let stand for 30 minutes to draw out moisture and any bitterness. Meanwhile, preheat the oven to 425°F and position racks in the upper and lower thirds. Line two large sheet pans with parchment and lightly brush or mist with olive oil.

After 30 minutes, thoroughly pat the eggplant dry on both sides with paper towels. Press firmly—removing surface moisture is key to a crisp crust.

Step 2: Set up the gluten free breading station

Place the gluten free flour in a shallow bowl. In a second bowl, beat the eggs. In a third bowl, combine the gluten free breadcrumbs, 1/2 cup Parmesan, dried oregano, garlic powder, and black pepper. Stir to evenly season the crumbs.

Step 3: Dredge the eggplant

Working one slice at a time, dredge eggplant in flour, shaking off the excess. Dip in beaten egg, letting excess drip off. Press into the breadcrumb mixture to coat on both sides, pressing to adhere. Arrange on the prepared sheet pans in a single layer without overlapping. Lightly mist or brush the tops with olive oil.

Step 4: Bake until crisp and golden

Bake at 425°F for 20–25 minutes, flipping the slices after about 12 minutes. They should be golden and crisp on the outside and tender inside. If using convection, check a few minutes early. Remove from the oven and reduce the temperature to 375°F.

Step 5: Assemble the layers

Spread 1/2 cup marinara in the bottom of a 9×13-inch baking dish. Add half of the baked eggplant in a snug layer. Spoon 1 1/4 cups marinara over the slices (avoid flooding to keep things crisp). Scatter half of the basil, half of the mozzarella, and 1/4 cup Parmesan over the top. Repeat the layers with the remaining eggplant, 1 1/4 cups marinara, remaining basil, remaining mozzarella, and 1/4 cup Parmesan. You should have about 1/2 cup marinara left for serving.

Step 6: Bake, then broil for color

Bake at 375°F for 20–25 minutes, until the cheese is melted and the sauce is bubbling around the edges. For a beautifully browned top, switch to broil and cook for 2–3 minutes, watching closely to prevent burning. Let the Eggplant Parmesan rest for 10 minutes to set the layers before cutting.

Step 7: Cook pasta or prep a salad and serve

While the casserole bakes, cook the gluten free spaghetti in well-salted water according to package directions until al dente. Drain and toss with a splash of olive oil and the reserved warm marinara. Alternatively, toss a simple green salad with a lemon-olive oil vinaigrette. Serve generous squares of Eggplant Parmesan with extra basil and, if you like, a pinch of red pepper flakes.

Pro Tips

• Choose low-moisture mozzarella to avoid a watery bake. Shred it yourself for best melt.
• Pat the salted eggplant very dry—this is the single biggest factor in keeping the cutlets crisp.
• Use a wire rack for salting and, if you have it, for baking. Airflow underneath promotes even crisping.
• Pick a thick marinara; watery sauces can make the layers soggy. If yours is thin, simmer it 5–10 minutes to reduce.
• Lightly mist the breaded slices with oil instead of drenching—just enough to encourage browning.

Variations

• Air Fryer Cutlets: Cook breaded slices at 400°F for 8–10 minutes per side (in batches), misting with oil, then assemble and bake at 375°F as directed.
• Dairy-Free: Use your favorite dairy-free mozzarella and a grated dairy-free Parmesan-style cheese. Everything else stays the same and remains gluten free.
• Meaty Marinara: Stir 8 oz browned gluten free Italian sausage or ground turkey into the marinara for extra protein and heartiness.

Storage & Make-Ahead

Make-ahead: Bake the eggplant cutlets up to 2 days in advance; cool, then refrigerate in an airtight container. Assemble the casserole up to 24 hours before baking; cover and refrigerate, then bake an extra 10–15 minutes from cold. Leftovers keep 3–4 days in the refrigerator; reheat covered at 350°F for 20–25 minutes (uncover for the last 5 minutes). To freeze, cool fully, wrap tightly, and freeze up to 2 months. Thaw overnight and reheat as above.

Nutrition (per serving)

Approximate (without pasta): 590 calories; 33 g fat; 38 g carbohydrates; 30 g protein; 6 g fiber; 1,200 mg sodium. Add about 200–220 calories and 40–45 g carbs per serving if you include 2 oz dry gluten free spaghetti.