Eggplant Parmesan

Name: Eggplant Parmesan
Cook time: 1 h
Total time: 1 h
Yield: 9
Ingredients: 2 medium eggplants (about 1.5 pounds); 4 eggs; 4 cups gluten-free panko bread crumbs; 1 teaspoon Italian seasoning; Primal Kitchen Organic Extra Virgin Olive Oil, for drizzling; 1 jar of Primal Kitchen Tomato Basil Marinara Sauce; 12 ounces shredded mozzarella; 1 cup whole milk ricotta; ¼ cup chopped basil, plus more for topping; Red pepper flakes; Parmesan cheese

May 28, 2024

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One of a handful of Italian recipes that pleases vegetarians and meat lovers alike, eggplant parmesan is pure comfort food. It’s made by alternating tomato sauce and cheese with breaded slices of eggplant (sometimes called an aubergine) and baking the whole thing in the oven until the top layer of cheese becomes bubbly and brown. Think lasagna without the starchy noodles.

This easy recipe uses gluten-free breadcrumbs and savory Tomato Basil Marinara made with real ingredients for that authentic homemade taste. A dual dollop of ricotta and mozzarella makes our eggplant parm especially rich. Add a pinch of pepper flakes for a subtle kick or top with a dusting of grated parmesan for an extra punch of pungent cheese flavor.

Eggplant Parmesan

Rated 5.0 stars by 4 users

Servings

Prep Time

25-30 minutes

Cook Time

60 minutes

Calories

485

Layered with gluten-free breadcrumbs, rich ricotta, and savory tomato basil marinara sauce, this homestyle eggplant parmesan recipe boasts a bubbling, golden cheese crust. Perfectly seasoned with a touch of basil and optional red pepper flakes, it’s a comforting, lasagna-like feast without the pasta. Serve with a crisp side salad or antipasto platter for a mouthwatering Italian-inspired meal.

Ingredients

2 medium eggplants (about 1.5 pounds)
4 eggs
4 cups gluten-free panko bread crumbs
1 teaspoon Italian seasoning
Primal Kitchen Organic Extra Virgin Olive Oil, for drizzling
1 jar of Primal Kitchen Tomato Basil Marinara Sauce
12 ounces shredded mozzarella
1 cup whole milk ricotta
¼ cup chopped basil, plus more for topping

Optional ingredients:

Red pepper flakes
Parmesan cheese

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Directions

Preheat your oven to 375°F.
Slice the eggplant into rounds around ⅛” thick. Fill one shallow container with half of the bread crumbs and Italian seasoning, and another container with 2 eggs. Whisk the eggs until well beaten.
Dip each eggplant round into the beaten egg, and then into the bread crumbs. Place onto a lined baking sheet. Repeat until you’ve used up the eggs and bread crumbs.
Add the remaining eggs, bread crumbs and seasoning to the shallow containers and repeat the rest of the eggplant rounds. Place breaded eggplant onto the sheet pan (use a second pan if needed).
Drizzle each breaded eggplant with oil. Place the baking sheets into the oven for 15-20 minutes. Flip the eggplant slices over and continue baking until they are soft on the inside and golden on the outside.
In a bowl, combine the ricotta and chopped basil.
Grease or spray a rectangular baking dish with oil.
Pour a thin layer of the pasta sauce on the bottom. Top with a single layer of eggplant, then another layer of sauce, followed by dollops of the ricotta and some of the cheese. Top with another layer of eggplant and then more sauce, remaining ricotta, and mozzarella. If you still have more eggplant, do one more layer of eggplant, then the sauce and remaining cheese.
Place the baking dish into the oven at 375°F for another 15-20 minutes. If desired, place under the broiler briefly at the end to help brown the cheese.
Remove the pan from the oven and allow it to cool slightly, then top with additional basil, red pepper flakes and parmesan, if desired.
Cut into 9 squares. Serve and enjoy!