Crispy Gluten-Free Eggplant Parmesan

Delicious! I used homemade unsweetened cashew milk because I didn’t have the almond milk on hand. I also used regular bread crumbs & corn masa because I didn’t have any panko pr cornmeal on hand.

Tastes very good. However I apparently can not eat eggplant AT ALL. I was trying this recipe as part of a low FODMAP gluten free option and it was maybe 10 minutes I was running to the bathroom.

Having said that the breading station is something I will carry over to other Parm recipes. Very crispy tasty crust.

This was delicious and my family loved it. It does take some time to put together, but it is well worth it. I will be making it over and over again.

I made this exactly according to the recipe provided. It was delicious!

Thank you for this I’m a fan and this is so delicious I am dairy and gluten free and egg free

I’d like to send you the photo of how it turned out !

This was so darn good. And I’m not a eggplant fan. Until now.

Another outstanding recipe Minimalist Baker! I have been longing for the richness of traditional Italian dishes, like an eggplant parmesan. I have learned to adapt to my diary free and gluten free needs but I have not found much to replace eggs when “breading” eggplant. Using the combination of cornstarch and almond milk was perfect. I did not have gluten free panko crumbs but used a finely ground mixture of nut “crumbs” and lo and behold, I have delicious “breaded” eggplant rounds! I then layered a lasagne pan with layers of a rich tomato, garlic, basil and ground turkey sauce, dairy free “ricotta” cheese (Kite Hill), spiralized zucchini, dairy free mozzarella (Violife) and some sprinkled dairy free parmesan (Violife). Two layers of all these ingredients and baked it for about 45 minutes. Wonderful. It’s those small but important techniques that made the difference and helps me stop longing for the old days and becoming more accepting for the solutions I find today. Thanks so much Minimalist Baker, for all that you do and share.

My vegan GF daughter in law loved this. The crunch from the coating was brilliant – I added Garlic & Fennel Salt to the mix, and cut the eggplant a little wider. A great change from soft eggplant parma’s, thank you!

This recipe took longer to make than expected but it was so worth it!! I used corn flake crumbs for the breading and it was wonderful. I will be making this again.

Oh. My. Gawd. This turned out to be restaurant quality delicious.

Loved it and will make it again.

I am wondering if using water instead of avocado oil next time would impact the flavor. It would cut back on calories. I might test that out.

I made the sauces yesterday to save time but it still took time. But it was worth it.

We made the eggplant parmesan, the marinara sauce and the Alfredo (served on chickpea noodles) as written because I’m GF/DF, and were blown away by the flavor, texture, and ease of this meal. We will absolutely do this again! My 6 years old was into it. Thank you thank you for allowing me some of the comforts of red sauce Italian joints.

Wow, this was outstanding. Eggplant was so crispy and delicious. Definitely making this again. Thank you for the great recipe!

So delicious!!! I used regular flour cuz it’s what I had and I’m not gluten free. Maybe I just had a small eggplant but I had a lot of left over flour mixture but did end up having to add more vegan parm to my breading mixture during the process because it was low. Will make again!

Thank you this recipe was absolutely delicious and it was quick.

I made this recipe for eggplants before and all of us loved it, but today i tried the same recipe with Jalepeno’s and it was delicious!!!!

I made this yesterday. I used Italian panko crumbs so didn’t need any extra salt. Used whole wheat flour and that worked great. Left out the oil and baked it on a cookie sheet at 375 for about 20 minutes, turning once. Turned out nice and crispy. Didn’t get the parmesan flavor but it was delicious. We loved it plain as finger food!! Great way to love the veggies!

You outdid yourself on this one! LOVED it!

This recipe was a win! The eggplant came out nice and crispy and paired perfectly with marinara sauce. My four year old even enjoyed the eggplant and he’s a picky eater.

We enjoyed the eggplant as a delicious side dish to brown rice lasagna. It had a lot of marinara sauce, which made for a perfect combo. I did not have cornmeal around, so doubled on gluten free italian bread crumbs. This is worth repeating!

OMG! When my boyfriend said forget about ordering from the pizza restaurant and he needs this once a week, made me happy and thank you!!!
Made this for dinner and it’s was so delicious and so simple.
Thanks you for creating and sharing this delicious recipe. I see alot of things on your IG I’ll be making and posting and of course giving you credit. Thank you!!!!

This dish tastes pretty good… but it was time consuming and messy to take the eggplant out of the oven, fry, and put it back into the oven…
My grandma and mother kept saying there has to be an easier way to make eggplant parm… Is it because its gluten free that we have to do the extra steps?
Also: Make sure to wipe off the salt!!

Made this recipe tonight with the marinara sauce and vegan parm from this page. So very tasty! I can’t wait to make it again!

This eggplant parm was to die for! We aren’t gluten free so we used regular flour and we aren’t fully vegan and the breadcrumbs we had on hand had cheese in them. We topped with pizza sauce because we had some open. Other than that we followed it to a t. We made the garlic vegan pasta on the side and unfortunately didn’t love it. Would do a cashew based creamy sauce next time. Or classic tomato since it goes so well on top of these. Definitely making these again!

Made this for the first time tonight and it was delicious! Didn’t have cornmeal so just subbed with more of our gf breadcrumbs. So yummy!

Delicious! Definitely the salting and rinsing wasn’t necessary and my husband and I were shocked at that. My eggplant was bigger because I had to make a second batch of the dry coating. Even though it took me more time than I like in the kitchen it was totally worth it.
Also The marinara sauce on the side we thought it was a must! Great recipe.

I put marinara sauce and melted vegan mozzarella on top at the very end and served it with a green salad. It was delicious!

This was a winner

Oh My gosh,
This is the best and most delicious eggplant parmesan I have ever made or eaten.
It is so so simple and not having to salt the Eggplant makes it even simplier
Thanks you for your effort in creating and sharing these delicious recipes.
Keep the delicious recipes coming!
KLB

I took the breading ingredients and followed it to a T with tofu strips minus baking and just fried them up. OMG AMAZING!!

Was great! I really just needed an egg free version because I hate cracking eggs. Used regular milk and AP flour, since its what I had, and it turned out amazingly! I have bookmarked this recipe and this site! First time here. Will be back!

This. Is. Delicious. I love eggplant, and I especially love not needing to salt it and wait before I cook it.

I modified by using an egg + water for my wet dip because I was out of milk.
I also used nutritional yeast instead of vegan parm.

I served it one night with Minimalist Baker Tempeh Bolognese and have also been packing it for lunch with some hummus and roasted cauliflower on the side (versatile!)

I cannot wait to make it again to add some delicious eggplant variety to my weekly meals!

This was absolutely positively outstanding! Just Wow! I didn’t modify it at all, and served with spaghetti squash and bought spaghetti sauce (was in a hurry for a weeknight). Leftovers will be an eggplant parmigiana sandwich tomorrow. Thank you for the amazing dinner!

I made this as the recipe is written except I used all purpose flour in place of the gluten free. Oh man! So delish! I cheated and served it over store-bought zucchini noodles (first time trying those) that I boiled for 1 min, drained, then sauteed in olive oil with garlic and a few halved cherry tomatoes. I also just used store-bought marinara sauce. We had olives off the olive bar on the side. Totally hit the spot! I will make this again. I haven’t read through all the comments yet but wonder if these eggplant cutlets could be made ahead and frozen (I can’t imagine why they couldn’t).

Not just the best eggplant dish I’ve ever made, but the best eggplant dish I’ve ever had. FANTASTIC. Thank you.

I added nutritional yeast instead of vegan parmesan and used normal flour which was fine. Perhaps I didn’t put enough flour or maybe cut them too big cos some weren’t as easy to pick up and dip. Gobbled them up all the same :) a delightful tasty treat.

SO delicious! I made this for my family for dinner tonight – everyone loved it! The only change I made was to swap in crushed Corn Chex for the panko bread crumbs since it’s what we had on hand. Served it over pasta with a homemade marinara on top.

I have not made many eggplant dishes due to the salting prep usually involved, so skipping that part for this recipe initially drew my interest. However, I had high expectations since there were THREE dipping stations, and I’m happy to say that the end product was well worth it! Crispy, delectable eggplant rounds that even my children liked. We dipped them in marinara along with some linguine and cashew alfredo. Once everything is set up, the preparation is easy, so don’t let that deter you. I must’ve had a larger eggplant, because I had to re-make the almond milk mixture and the panko mixture to complete – so just be aware – you may need more. Very good!

PERFECT. I added a spoonful of marinara and a slice of Violife cheese for the last few minutes of baking, then stuffed them into a ciabatta with more marinara on the side. Eggplant parm sammies FTW!

We made this tonight for our family if 5 with your cashew alfredo over pasta. Everybody enjoyed it, even the picky eaters! Thank you so much for your recipes. Definitely saved as family favorite.

Wonderful, Just made it and snuck one. I had to make ahead for company tomorrow as out doing winery tours in Niagara area Canada. serving with homemade marinara sauce homemade mushroom Alfredo extra part cheese an arugula salad with fruit, slow cooker black bean soup…..can’t wait

Made this tonight for myself and my husband and it was a huge hit! My husband was already wanting seconds before he was done with his first portion. The eggplant came out sooo crispy and delicious!!! I forsee this recipe being a definite staple in our household.

It take me a bit of time to cook all of this, but that was only because I was making both the vegan parmesan and marinara from scratch. I realize that now that I have a big batch of both, the process of making this recipe should go by very quickly. :)

Thank you for an awesome recipe!!!

Absolutely stellar recipe… so appreciative of your blog. The recipe is perfect as written. Thank you!

Made this tonight for my two girlfriends, both of whom ‘hated’ eggplant until now…. it was amazing. We all devoured it. Crispy, fullsome, delicious. Thanks for the amazing recipes!

I suddenly got motivated tonight to use up an eggplant that’s about to go bad, and I remembered this recipe. I did not have a key ingredient on hand – any kind of starch – but I hoped for the best and it still turned out amazingly. I skipped the starch altogether in both dipping stations, and also replaced the panko crumbs with “chickpea crumbs” (another GF crumb option), which are much chunkier, but definitely work. My favorite rounds for the delicious texture and crisp are the ones I cut slightly thinner – mine were not all even thickness – and browned longer in the pan beforehand . Adding to all the others raving about this recipe – it’s a keeper!

So delicious! My 3 y.o. asked for more. I used a Japanese eggplant, which was long and skinny. They also have less seeds. Can’t wait to make it again.

This was tonight’s dinner, and it was delicious! I haven’t eaten eggplant a lot, and I had an eggplant parmesan at a restaurant a few months ago that left a pretty poor impression (super greasy and soggy), so I was excited to give it another shot and it did not disappoint! Plus the cooking method is really pretty simple. My non-vegan husband really liked it too, which was a pleasant surprise. :)

I absolutely LOVE this recipe. I make it all the time. Instead of pasta I have it with Kale chips seasoned with Turmeric and Garlic Powder. So thankful I found this recipe!!!

This was only the second time I’ve had eggplant and I wasn’t impressed with the first but this was AMAZING! The only thing I subbed was nutritional yeast instead of vegan parm (I was out and didn’t realize it)
It came out perfect and delicious!

I made this and we liked it a lot. My only regret is l wished I had made more, since it was a lot of work. But it is our new favorite way to prepare eggplant. Seemed like something we could do outside on the grill. Thanks for sharing!

I made this dish this week and I’ve got to tell you…I could eat this three meals a day for a whole year and not get tired of it. Hands down my absolute favorite meal. The ‘parmesan cheese’ is delicious! Even my non vegan Mom loves it! Can’t wait to make it again. Thank you so much!

They were delicious! But too many steps to make. I would say that if you make them, double it, so it is worth the work. I have to say you need time for this one.

Amazing and delicious dish! Thank you for sharing your artistry.

For other readers, I didn’t cut my eggplant as thick and just cooked 2.5 minutes per side; no oven was necessary. The result was perfect for us – a little crisp around the outside and a soft inside. Yummy!

Made it, loved it! My husband is a meat eater and quite weary of veggies. He tried some and then finished off half the baking sheet.

This was the very first time I have tried eggplant. Thank you, Dana, for introducing me to something new and scrumptious!

THIS WAS SOOO GOOD! Made it for my boyfriend and I last night and it was a hit. My food processor broke so I didn’t get to make it with the alfredo sauce- Just marinara and pasta. But will definitely be adding this to my weekly rotation. Thanks for creating another foolproof recipe Dana!

Hi Dana,
I’m completeley obsessed with your recipes and photos. I stumbled across you on instagram after becoming vegan and gluten free and while desperately trying to figure out what to cook and eat. I love cooking and you have inspired me in so many ways. Your recipes are simple, yet so delicious.
I’m so grateful for YOU! THANK YOU!!!
I’ve made the minestrone, pumpkin curry and eggplant parmesan and much more….all amazing!

I made this last night and did not find it appetizing. Instead of 1/8″ slices, I cut 1/4′ slices and even that was not thick enough for me. With the 1/8″ it seems you’d have more of an eggplant chip. Maybe that was the intent. I did like the 3 step process and ingredients and will likely try this again with 1/2″ thick slices. I assume the reason they are baked is to make them crispier.

We made this for the first time the other night and it was DELICIOUS! Even our 14 month old babe couldn’t get enough. A few more steps than our normal dinner prep but totally worth it! Definitely a keeper :) Thanks for yet another awesome recipe!

This recipe was so good!! It worked out perfect for my dinner party!

This was the BEST and most CRISPY eggplant we’ve ever had! Thanks for a great recipe!

Loved this recipe! Made it tonight (including the fettucine alfredo and homemade marinara sauce) TURNED OUT AWESOME. Has been added to the roster :) I totally forgot to add the breadcrumbs but I don’t think it affected the final outcome. It stayed crispy even after sitting for an hour or so.

I made this recipe last night and I love these mini eggplant rounds! I’ve always made the long thin strips but these are a perfect alternative. Thank you for making life gluten free so much easier! I love these crisp cuties, excellent for dipping in the marinara sauce! Great texture and crunch. Another reliable recipe from minimalist baker, well done!

I made this coating with zucchini strips and so delicious!!! Can’t believe I got that type of crunch with gluten free. I was lucky to find the Kikkoman brand gluten free Pablo, been looking for a while. Thank you, I will definitely make again!

These are AMAZING! Love this recipe and so did my meat eating boyfriend. I tried to make the Alfredo sauce but it tasted too much like the mac and cheese recipe. Heated up the leftovers with some marinara for dipping- highly recommend!

Oh. my goddess. Dana, I cannot even tell you how freaking amazing this was. I came home and realized my partner had bought an eggplant a few days ago and it was just on its last day or two before it was going to go back. I coincidentally had just received your newsletter email that same day, so I thought, “what the heck?” and whipped this dish up with what I had in my cabinets (didn’t have any cornmeal, so I just used more cornstarch).

AND IT WAS AMAZING. Seriously. I cannot even tell you. We were both swooning and in complete heaven. We both agreed that this is THE BEST EGGPLANT that either of us have *ever* had. We loved it so much that we’re going out again tomorrow to get another eggplant to make it yet again. We’re going to use this recipe a lot in the years to come! Thank you, thank you!

Mouthwatering !!!! Nice recipe i will try this.

I have loved the original recipie and can’t wait to try it with these changes! I really appreciate the ingredient list being separated into the three different dipping stations :)
I’ve been so obsessed with the original recipie, I figured out the secret to preparing it with my 16-month old pulling on my apron and playing with all the spices in the cabinet… and that secret is really just dedication to a delicious dinner. (And now he really likes raw eggplant so ?)

Thanks and excited to try out the new mix!