A terrific substitute for pre-packaged oatmeal treats that is low in fat and high in fiber! They work well as an on-the-go breakfast or mid-morning snack. Keep frozen or in an airtight container.
| Prep Time: | 30 mins |
| Cook Time: | 37 mins |
| Total Time: | 1 hr 7 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 ½ cups gluten-free bread crumbs (such as Hodgson Mill®)
- 1 eggplant, peeled into long strips 1/4-inch thick
- 2 eggs, beaten
- ¾ cup grated Parmesan cheese, divided
- 2 tablespoons olive oil
- 1 (16 ounce) jar spaghetti sauce, divided
- 1 (8 ounce) package shredded mozzarella cheese, divided
- 1 pinch dried basil
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Pour bread crumbs in a shallow bowl.
- Dip eggplant into eggs; coat with gluten-free bread crumbs. Place in a single layer on prepared baking sheet; lightly sprinkle with Parmesan cheese.
- Bake in the preheated oven for 6 minutes; remove from oven. Flip eggplant with a spatula; brush with olive oil. Bake until golden brown, about 6 minutes. Remove from oven; reduce heat to 350 degrees F (175 degrees C).
- Spread enough spaghetti sauce into a 7×11-inch baking pan to cover the bottom; layer on some of the eggplant slices. Sprinkle mozzarella cheese over eggplant; top with Parmesan cheese. Repeat layering sauce, eggplant, mozzarella cheese, and Parmesan cheese in this order; top with basil.
- Bake in the preheated oven until cheese is bubbly and lightly golden, about 25 minutes.
- You can use any brand of gluten-free bread crumbs, but I enjoy Hodgson Mill because it contains a variety of herbs and spices.
Nutrition Facts
| Calories | 292 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 4 g |
| Protein | 14 g |
| Saturated Fat | 6 g |
| Sodium | 578 mg |
| Sugars | 7 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Very good! We added beef and sautéed onion to the pasta sauce the second time we made it. Both times it was wonderful, but we wanted the added protein.
I baked the eggplant in the air fryer and didnt use any oil. I brought this to a work potluck and received rave reviews!
I followed the recipe 99.9% as written and it gets five stars. My husband was born in Italy and he loved it! I even used sauce from a jar which is unheard of in our home. Rao’s brand marinara was very good in this. I used a bit more marinara than the 16 oz. but not much more, maybe a couple of large spoonfuls. I used 4C gluten free breadcrumbs, the plain version, but added some Italian seasoning. This will definitely be made on a regular rotation. Thanks for the fantastic recipe!
Delicious! I can’t get gluten free bread crumbs where I live, so I used almond flour and grated parmesan. Definite winner.
I made this tonight for my son who comes for dinner frequently. I followed the recipe almost exactly except for adding a middle layer of a ricotta mixture. We both loved it and he took a substantial amount home when he left. I would make it again.
Outstanding! My first time making this dish, and went ahead without bread crumbs. The proportions in this recipe are spot on.
Everyone loved it, even our picky toddler! Delicious. We will make this a repeat favorite.
I made this exactly as described, and it was delicious. I served it over GF spaghetti.
I made no changes and the whole family loved it!
I loved this and so did my husband. I used seasoned bread crumbs (Not gluten free but I loved the recipe) I also left the skin ON and sliced it as you would a cucumber. I used two jars of marinara sauce. I cooked it for about 40 minutes instead of 25. It is just delicious.
Very good! Easy to make.
I added my own seasoning to plain GF bread crumbs such as parsley, garlic salt, onion powder, sea salt and basil. I used a little less sauce as my family prefers less and a little extra cheese. It was delicious and I enjoyed it more the second day. Thank you so much for this recipe it was my first time eating eggplant too, now I’m hooked!
Loved it. Will make again.
This turned out great!! Thank you so much for the idea! I meal-prepped this on a Sunday and enjoyed it for dinner all week. It was so comforting having a healthy, hearty, low-carb, GF, hot dinner to come home to after work. I added Italian seasoned lean ground turkey, which I browned with onion, fennel seeds, and Italian seasonings, and I added between the layers of sauced (already baked) eggplant slices. I used a mandolin to make long, thin strips of eggplant. I only sprinkled a tiny bit of Parmesan on the eggplant before baking and used very little mozzarella, just for purposes of calorie/fat reduction. Delicious! Will definitely make again soon!
I Have made this just like the recipe and it turned out great – very delicious. I have also made it with cooked hamburger and mushrooms it’s equally delicious. I layered the hamburger on top of the egg plant and then the cheeses
Simple to prepare and absolutely delicious! I love that the eggplant slices are dipped only once in egg and once in breadcrumb parmesan mix and then baked. I used a Misto sprayer with extra virgin olive oil to lightly oil the slices before baking. I sprinkled Italian seasoning on top before baking and it added a subtle lovely flavor. I will definitely be making this recipe again!
Will be making this again! It’s a hit!
Followed the directions closely, just added more cheese and sauce. It was delicious! Even my 9 year old who doesnt like eggplant finished her plate! One tip to get even slices of eggplant – use a mandolin.
I substituted burrata for mozzarella and fresh for dried basil (after baking). Also, made tomato sauce with our own garden tomatoes which made this pretty labor intensive but totally worth it… the smaller amount of sauce required might make “from scratch” worth it.
Since I am allergic to dairy as well as celiac, I used the vegan cheeses for this dish. They worked very well. I also used panko gluten free Italian style breadcrumbs because that was all I had in the house. I would not use the Panko again because it made the dish too crunchy. Other than that, it had wonderful flavors and I would definitely make it again with the above changes.
I used a 13×9 pan and it was a bit on the dry side. I will add more sauce next time, but the flavor was great! Will definitely make again.