Crispy Gluten-Free Eggplant Parmesan PT45M https://img4.recipesrun.com/201907/2019/1010/9d/3/883247/300x200x50.jpg 4 servings Ingredients: 8 oz. cooked pasta 1 cup easy marinara sauce 1/4 tsp. sea salt 1 tsp. dried oregano 1/4 cup vegan parmesan cheese 1/4 cup cornmeal 1/3 cup gluten-free panko bread crumbs 1/4 tsp. sea salt 2 tbsp. cornstarch 1/2 cup gluten-free flour 1 tsp. cornstarch 1/2 cup unsweetened plain almond milk 4 tbsp. neutral cooking oil 1 whole long, narrow eggplant
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Crispy Gluten-Free Eggplant Parmesan

By Tracy

4 Person
45 Minutes
334 Calories
Crispy, vegan, gluten-free eggplant parmesan made with 10 simple ingredients! The perfect flavorful, plant-based entree for Italian night! This would make the perfect meal when you’re craving something plant-based but super hearty. It even satisfies picky eaters with its crispy texture, hearty dipping sauce options, and the fact that it pairs so well with pasta.

Ingredients

Optional

  • 8 oz. cooked pasta

  • 1 cup easy marinara sauce

Dry Coating

  • 1/4 tsp. sea salt

  • 1 tsp. dried oregano

  • 1/4 cup vegan parmesan cheese

  • 1/4 cup cornmeal

  • 1/3 cup gluten-free panko bread crumbs

Flour Coating

  • 1/4 tsp. sea salt

  • 2 tbsp. cornstarch

  • 1/2 cup gluten-free flour

Wet Ingredients

  • 1 tsp. cornstarch

  • 1/2 cup unsweetened plain almond milk

Eggplant

  • 4 tbsp. neutral cooking oil

  • 1 whole long, narrow eggplant

Method

  • 01
    Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  • 02
    Prepare your dipping stations by mixing together almond milk and cornstarch in one bowl; gluten-free flour, cornstarch, and sea salt in another bowl; and gluten-free panko bread crumbs, cornmeal, vegan parmesan cheese, oregano, and sea salt in another bowl.
  • 03
    If serving with pasta and sauces, prepare at this time (optional). Once pasta is done the cooking, drain and cover with a towel to keep warm. Set aside.
  • 04
    Dip eggplant slices in flour mixture, then almond milk mixture, and then breadcrumb mixture and arrange dipped rounds on a clean plate.
  • 05
    Heat a large skillet over medium heat. Once hot, add 2 Tbsp oil (30 ml // as the recipe is written // adjust if altering batch size). Let the oil heat for 1 minute.
  • 06
    Add 4-5 eggplant rounds at a time and brown for 2-3 minutes on each side or until light golden brown. Then add to the prepared baking sheet, and add a baking sheet to the oven so the eggplant can start baking.
  • 07
    Continue browning eggplant in batches until all rounds are browned and in the oven, adding more oil to the cooking pan as needed and turn down the heat if eggplant rounds are browning too quickly.
  • 08
    Bake eggplant for 10-15 minutes or until crispy and golden brown, flipping once around the halfway mark to ensure even baking. Then serve as is or with desired sides and sauces.

Related Tags

Gluten-free Recipes
Vegan Recipes
Eggplant Recipes
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    Crispy Gluten-Free Eggplant Parmesan

    4.3

    ( By Tracy )

    Crispy, vegan, gluten-free eggplant parmesan made with 10 simple ingredients! The perfect flavorful, plant-based entree for Italian night! This would make the perfect meal when you’re craving something plant-based but super hearty. It even satisfies picky eaters with its crispy texture, hearty dipping sauce options, and the fact that it pairs so well with pasta.
    01 Information
    • Grade easy
    • Serving 4 servings
    • Calorie 334 Kcal
    • Prep Time 15 Mins
    • Cook Time 30 Mins
    • Total Time 45 Mins
    02 Ingredients
    Optional
    8 oz. cooked pasta
    1 cup easy marinara sauce
    Dry Coating
    1/4 tsp. sea salt
    1 tsp. dried oregano
    1/4 cup vegan parmesan cheese
    1/4 cup cornmeal
    1/3 cup gluten-free panko bread crumbs
    Flour Coating
    1/4 tsp. sea salt
    2 tbsp. cornstarch
    1/2 cup gluten-free flour
    Wet Ingredients
    1 tsp. cornstarch
    1/2 cup unsweetened plain almond milk
    Eggplant
    4 tbsp. neutral cooking oil
    1 whole long, narrow eggplant
    03 Method
    Step 1
    Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
    Step 2
    Prepare your dipping stations by mixing together almond milk and cornstarch in one bowl; gluten-free flour, cornstarch, and sea salt in another bowl; and gluten-free panko bread crumbs, cornmeal, vegan parmesan cheese, oregano, and sea salt in another bowl.
    Step 3
    If serving with pasta and sauces, prepare at this time (optional). Once pasta is done the cooking, drain and cover with a towel to keep warm. Set aside.
    Step 4
    Dip eggplant slices in flour mixture, then almond milk mixture, and then breadcrumb mixture and arrange dipped rounds on a clean plate.
    Step 5
    Heat a large skillet over medium heat. Once hot, add 2 Tbsp oil (30 ml // as the recipe is written // adjust if altering batch size). Let the oil heat for 1 minute.
    Step 6
    Add 4-5 eggplant rounds at a time and brown for 2-3 minutes on each side or until light golden brown. Then add to the prepared baking sheet, and add a baking sheet to the oven so the eggplant can start baking.
    Step 7
    Continue browning eggplant in batches until all rounds are browned and in the oven, adding more oil to the cooking pan as needed and turn down the heat if eggplant rounds are browning too quickly.
    Step 8
    Bake eggplant for 10-15 minutes or until crispy and golden brown, flipping once around the halfway mark to ensure even baking. Then serve as is or with desired sides and sauces.
    04 Author
    Tracy Tracy
    647 Recipes

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