Eggplant Parmesan Gluten Free Recipe

Preheat the oven to 375°F (190°C).

Slice the eggplants into 1/2-inch thick rounds. Sprinkle both sides with salt and let sit for 15 minutes to draw out excess moisture. Pat dry with paper towels.

In a shallow dish, combine the breadcrumbs and Parmesan cheese. In a separate dish, place the beaten eggs.

Dip each eggplant round into the beaten eggs, allowing any excess to drip off, then coat with the breadcrumb mixture.

Heat a thin layer of olive oil in a large skillet over medium heat. Fry the breaded eggplant rounds until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.

Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Arrange a layer of fried eggplant rounds on top. Top with more marinara sauce, followed by shredded mozzarella cheese. Repeat the layers until all the ingredients are used, finishing with a layer of sauce and cheese on top.

Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.

Remove from the oven and let cool for a few minutes. Garnish with chopped fresh basil before serving.