How To Make Gluten-Free Eggplant Parmesan Pasta Recipe
A gluten-free twist on classic eggplant parmesan, served over pasta for a hearty and satisfying meal.
Serves:
Ingredients
- 1 large eggplant, sliced into thin rounds
- 1 cup gluten-free panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- 2 eggs, beaten
- 1/4 cup olive oil
- 16 oz gluten-free pasta
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
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Preheat oven to 400°F and line a baking sheet with parchment paper.
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In a shallow bowl, mix together the panko breadcrumbs, Parmesan cheese, garlic powder, oregano, and black pepper.
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Dip each eggplant slice into the beaten eggs, then coat in the breadcrumb mixture and place on the baking sheet.
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Drizzle the eggplant slices with olive oil and bake for 20 minutes, or until golden and tender.
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Cook the pasta according to package instructions.
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In a large skillet, heat up the marinara sauce on medium heat.
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Add the cooked pasta to the skillet and toss to coat with the sauce.
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Transfer the pasta to a serving dish, top with the baked eggplant slices, and sprinkle with shredded mozzarella cheese.
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Broil for 2-3 minutes, until the cheese is melted and bubbly.
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Serve hot.
Nutrition
- Calories : 625kcal
- Total Fat : 28g
- Saturated Fat : 9g
- Cholesterol : 138mg
- Sodium : 803mg
- Total Carbohydrates : 68g
- Dietary Fiber : 8g
- Sugar : 7g
- Protein : 27g
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