Prep Time:
30 mins
Cook Time:
37 mins
Total Time:
1 hr 7 mins
Servings:
8
Yield:
8 servings
Ingredients
Directions
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.
Cook’s Note
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 (per serving)
| 292 | Calories |
| 16g | Fat |
| 24g | Carbs |
| 14g | Protein |
