Eggplant Parmigiana

Eggplant Parmigiana


  • 1 (one) medium, very firm, shiny eggplant

  • 26 ounces fresh roasted tomato sauce of your choice

  • 8 thick slices fresh mozzarella

  • 3 large room temperature eggs

  • 2 cups gluten free all purpose flour blend

  • 2 cups gluten free Panko style Bread Crumbs

  • Sea salt and black pepper

  • Extra virgin olive oil

  • Freshly grated parmesan cheese


  1. Preheat oven to 450 F

  2. Season flour with sea salt and black pepper.

  3. Cut eggplant into 8 equal size discs. Toss eggplants in flour to fully coat. In another bowl, whisk eggs. Dip eggplants in the egg mixture making sure to get it fully coated.

  4. Roll eggplant discs in bread crumbs (make sure to get a thick coating).

  5. Line eggplant discs in a single layer in a lined baking sheet. Bake for 20 minutes, turning eggplant over halfway through cooking.

  6. Cover the bottom of a serving platter with hot tomato sauce and add eggplant discs in a single layer. Add a thick slice of fresh mozzarella on top of each disc followed by extra sauce (refer to picture). Scatter freshly grated parmesan cheese over the top. Drizzle extra virgin olive oil generously over the top and grilled until cheese is bubbly.

Serve immediately.

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