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Eggplant Parmesan stack

Gluten Free Eggplant Parmesan


  • 1 large eggplant sliced into 1/2 inch slices
  • 2 large eggs whisked
  • 1 cup gluten free breadcrumbs I like aleia‚Äôs best
  • 1 tbsp Italian herbs seasoning
  • 1 tsp sea salt
  • 1/4 cup Parmesan cheese shredded
  • 2 cups Marinara sauce
  • cooking oil for frying I used EVOO but any you like is fine


  1. In a large skillet, heat oil over medium heat.

  2. Mix breadcrumbs, herbs, and salt together in a shallow dish.

  3. In separate dish, whisk eggs together.

  4. Slice eggplant into 1/2 inch slices. Dip first into egg and then breadcrumb mixture.

  5. Fry in hot oil for 2-3 minutes in each side, or until golden brown. Remove from pan and drain on paper towels.

  6. Top with heated marinara sauce and a sprinkle of Parmesan.

  7. Serve hot over pasta of choice. Enjoy!