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Eggplant Parmigiana

Eggplant Parmigiana

Make the best Gluten-Free Eggplant Parmigiana!

Author: Mommy Hates Cooking

Meal Type: Dinner

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 4 serving

Calories: 583 kcal per serving

Ingredients

  • 1 - Eggplant
  • 2 - Eggs
  • ¼ Cups - All-Purpose Flour or Gluten Free All-Purpose Flour
  • ½ Cups - Breadcrumbs or Gluten Free Breadcrumbs
  • ¼ Cups - Parmesan Cheese
  • 1 Tsp - Basil
  • 1 Tbsp - Parsley
  • 1 Tsp - Rosemary
  • 1 Tsp - Oregano
  • 1 Tsp - Dried Thyme
  • Lb - Fresh Mozzarella
  • Marinara Sauce
  • Fresh Parsley

Instructions

  1. Preheat the oven to 400°F.
  2. Thinly slice the eggplant, about 1/8"-inch slices and set aside.
  3. In a small bowl, crack the eggs and whisk or beat them well to combine.
  4. In another bowl, combine the flour, breadcrumbs, cheese, and spices.
  5. Dip each eggplant slice in the egg mixture, then into the flour mixture.
  6. Shake off the excess and then place on a greased baking sheet or wire rack.
  7. Once all the eggplant slices are on the baking sheet, evenly coat them with the cooking spray.
  8. Bake for 20 minutes until browned, carefully remove.
  9. Once removed, carefully turn the eggplant slices and spray the other side.
  10. Place back in the oven for an additional 20 minutes or until slightly browned.
  11. Once they are fully cooked, using tongs, place one slice on a plate, then a slice of mozzarella and continue until all have been plated.
  12. Evenly pour warm marinara sauce over the top of them.
  13. Garnish with parsley and serve.

Nutrition

Energy: 583 kcal | Total Fat: 30 g | Saturated: 15 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 175 mg | Total Carbs: 41 g | Fiber: 7 g | Sugars: 13 g | Proteins: 37 g | Sodium: 1,583 mg | Polyunsaturated: 3 g | Monounsaturated: 7 g

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