Eggplant Parmesan is a classic dish and extremely delicious. Naomi lightened this version up by baking the eggplant rounds in a hot oven, but you can fry them in olive oil for a classic taste that’s sure to please.

The addition of seasoned breadcrumbs or our own Better Batter Gluten Free Seasoned Flour enhances the dish, so that every bite is packed with taste. This recipe can easily be doubled or tripled and frozen. Simply freeze the dish after it has been assembled and before it has been baked the second time. To reheat, place – frozen – in a 400 degree oven for 18-20 minutes or until heated through.

1 lb eggplant, prepared by cutting into 1/4 inch slices and seasoning with (below):

1/4 tsp garlic powder

1/8 tsp pepper

1/4 tsp salt

2 eggs, beaten

1/2 c shredded parmesan

1/3 c Seasoned Bread Crumbs or Better Batter Gluten Free Seasoned Flour

2 Tbsp oregano

1/2 t salt

1/4 tsp pepper

1 jar commercial spaghetti sauce

8 oz mozzarella cheese


Slice Eggplant into 1/4 inch rounds.

Mix garlic powder, salt, and pepper and sprinkle evenly over all sides of slices.

Allow to sit for at least 10 minutes, or until eggplant starts to weep

Very gently squeeze any remaining moisture from rounds with a paper towel.

Dip eggplant slices into egg mixture and allow to soak for a few minutes.

In a medium bowl, combine parmesan; bread crumbs or seasoned flour; oregano, salt and pepper.

Shake excess egg wash off of eggplant rounds and dip into cheese/bread crumb mixture, turning and pressing to coat well. Repeat if desired for a thicker coating.

To bake: Lay rounds onto a rimmed, greased cookie sheet and allow to sit for 10 minutes, to allow coating to set. Spray well with with cooking spray.

Preheat oven to 350 degrees.

Bake breaded rounds at 350 degrees for about 30 minutes or until golden brown.

to Fry: heat 1/4 inch olive oil or other cooking oil in a heavy skillet. Fry rounds 3-4 at a time for 2 minutes per side or until golden and crisp.

Assemble casserole:
Place baked/fried rounds in a 2 quart casserole dish, slightly overlapping if necessary. Top rounds with a generous amount of spaghetti sauce. Evenly divide the mozzarella cheese between the patties.

(You may freeze extra servings at this point.)

Turn oven to 425 degrees. Place patties in oven and bake until cheese is melted, about 10-15 minutes. Serve with gf spaghetti (we like Rizopia or Tinkyada) and sauce.