The Sunday Cookbook: No-Fry Eggplant Parmesan
Updated: Jan 29, 2022
2 large eggplants
Kosher salt, for sweating the eggplants
2 cups gluten-free bread crumbs
1 tablespoon Italian seasoning
1 tablespoon garlic powder
16oz marinara sauce
2 cups dairy-free mozzarella, shredded
¼ cup dairy-free parmesan cheese, grated
After washing the eggplant, skin and cut into 1/2 to 1-inch sliced rounds. Lay the slices on a baking sheet or paper towel and generously salt each slide of the eggplant with salt. Allow the eggplant to sit for 1 hour to sweat out any excess moisture.
Once the eggplants have had time to sweat, pat them completely dry.
In a bowl, combine the bread crumb, Italian seasoning, and garlic powder. Set aside.
Preheat the oven to 350° F.
Prepare a baking dish with cooking spray. Lay a layer of eggplant in the dish. Cover with a thin even layer of marinara sauce. Then sprinkle a thin layer of grated mozzarella and lightly dust with parmesan cheese, before sprinkling a thin even layer of the bread crumb mixture.
Repeat creating layers with remaining eggplant and top the final layer with cheese and breadcrumb. We also topped with dried parsley and dried basil, but that is completely optional.
Cover pan with aluminum foil and bake for 30-35 minutes. During the final minutes of cooking, remove the aluminum foil and place the baking dish under the broiler to toast the bread crumb and brown cheese.
Remove from the oven and allow to sit for 10 minutes before serving.