6-ingredient sheet pan eggplant parm (gluten free)
all the crispy cheesy eggplant parm vibes without the restaurant trip!
There is nothing more frustrating than craving a dish you genuinely cannot order at a restaurant. Eggplant parm has been my favorite since I was a kid. Like my absolute favorite. I just LOVE the crispy breaded edges covered in melty ooey gooey mozzarella cheese. But finding a gluten free version at an Italian restaurant near me? Basically impossible. So I took matters into my own hands and made the easiest weeknight version I could think of. No layering. No frying. No standing over a hot pan. Just a sheet pan, a hot oven, and 40 minutes. I made it during Fletcher’s afternoon nap and just heated it up when Andrew got home so we could actually sit down and relax for dinner. That is my kind of weeknight!
Eggplant parm is one of those dishes that feels really impressive but this sheet pan version is genuinely SO easy. The secret to getting that crispy breaded eggplant without frying it is a good drizzle of olive oil over the breadcrumbs before it goes in the oven. It crisps up beautifully and tastes like you fried it without any of the mess. This recipe is gluten free as long as you use Aleias certified gluten free Italian breadcrumbs and check your marinara sauce label before you start. I use Raos marinara which is labeled gluten free and SO good!
This is 1 of 5 recipes featured on this week’s budget friendly meal plan: 5 recipes under $75!!
Listen to the podcast episode here
Make It Even Easier | Busy Mom Shortcuts
Buy Raos marinara. No simmering, no seasoning, just open and dollop. Raos is labeled gluten free and the flavor is incredible. I love the traditional marinara but the garlic version is SO good in this too if you are a garlic lover like me!
Use Aleias gluten free Italian breadcrumbs straight from the container. They are already finely ground and already seasoned so there is nothing extra to add. If your breadcrumbs are chunky or coarse, pulse them in a blender for a few seconds first to get that fine texture that sticks to the eggplant perfectly.
Make this ahead during nap time and just reheat for dinner. This is exactly what I did and it works SO well. Assemble the whole thing, pop it in the fridge, and when you are ready just reheat on a sheet pan at 350 with a tiny sprinkle of water over the top to loosen the sauce. Dinner is basically already done!
Cook Smarter, Not Harder
Salt your eggplant slices before breading if you have the time. This is not required but it is a total pro move. Lay the slices out on a paper towel, sprinkle with salt, and let them sit for about 20 to 30 minutes. The salt draws out excess moisture which means crispier edges and less sogginess under the cheese. Pat them dry before dipping in egg and breadcrumbs!
Set up a proper breading station before you start. One bowl for egg, one bowl for breadcrumbs, sheet pan lined with parchment at the end. Dip each eggplant round in egg first, let the excess drip off, then press firmly into the breadcrumbs on both sides. The firm press is what makes the coating stick and stay crispy in the oven.
A generous drizzle of olive oil over the breaded eggplant before the first bake is non-negotiable. This is what gives you that golden crispy crust without frying. Do not skip it and do not be shy with it. The olive oil soaks into the breadcrumbs and crisps them up beautifully just like shallow frying would!
Do the ricotta and marinara dollop method just like the sheet pan lasagna. Scattered pockets of ricotta and marinara rather than an even layer means you get big bites of creamy cheese, big bites of saucy tomato, and bites where they combine. SO much better than spreading everything flat!
Make It Your Own
Make sure your breadcrumbs are labeled certified gluten free. Regular Italian breadcrumbs contain wheat and are NOT celiac safe. I always use Aleias gluten free seasoned Italian breadcrumbs because they are finely ground, perfectly seasoned, and I have never had a reaction. If you use a different brand like 4C gluten free breadcrumbs, pulse them in a blender first to get a finer texture. You can also add extra Italian herbs like basil, oregano, and garlic if your breadcrumbs are unseasoned!
For dairy free, swap the ricotta and mozzarella for your favorite dairy free versions. Both melt and dollop really well here and the end result is just as delicious. Fletcher is currently dairy free so I actually kept a few plain breaded eggplant rounds on the side for him before adding all the cheese!
Want to make this a fuller dinner? Serve it over Rummo gluten free pasta. I like to boil Rummo for 1 minute longer than the package suggests for the best texture. The sauce from the sheet pan basically becomes your pasta sauce and it is SO good.
Sauce swaps are endless here. Vodka sauce is absolutely fabulous in this. Garlic sauce, arrabbiata, tomato basil, alfredo, or even a creamy pesto all work beautifully. Use whatever you love most or whatever is already in your pantry!
To make this fully vegan, use all vegan cheeses and skip the egg dredge. Instead dip each eggplant round in a drizzle of olive oil before pressing into the breadcrumbs. Works perfectly!
6-ingredient sheet pan eggplant parm (gluten free)
gluten free | dairy free option | vegetarian | vegan option | nut free
serves 2 as is | serves 4 over gluten free pasta
prep 15 min | bake 40 min | one pan
Ingredients
1 eggplant, skin removed, sliced into 1/2 inch rounds
1 cup Aleias gluten free Italian breadcrumbs (labeled certified gluten free)
1 egg
1 1/2 cups fat free ricotta cheese (or dairy free ricotta)
1 1/2 cups low fat shredded mozzarella (or dairy free mozzarella)
1 to 2 cups Raos marinara sauce (labeled gluten free)
Drizzle of olive oil
Salt, pepper, garlic, and basil for topping
Directions
Preheat your oven to 400 degrees. Line a jelly roll sheet pan with parchment paper.
Optional pro step: lay your eggplant rounds out on a paper towel, sprinkle generously with salt, and let sit for 20 to 30 minutes to draw out excess moisture. Pat completely dry before moving on.
Set up your breading station. Crack 1 egg into a shallow bowl and whisk. Pour 1 cup of Aleias gluten free breadcrumbs into a second shallow bowl. Dip each eggplant round into the egg letting the excess drip off, then press firmly into the breadcrumbs on both sides to coat.
Arrange the breaded eggplant rounds in a single layer on the prepared sheet pan. Drizzle generously with olive oil and season with salt and pepper. The olive oil is what makes them crispy so do not be shy!
Bake for 20 minutes until the breadcrumbs are golden and the eggplant is starting to get crispy around the edges.
Remove from the oven. Add scattered dollops of 1 1/2 cups ricotta across the eggplant rounds. Add scattered spoonfuls of 1 to 2 cups Raos marinara in between the ricotta dollops. Think pockets of each rather than one even layer!
Sprinkle 1 1/2 cups shredded mozzarella over everything. Drizzle with a little more olive oil and season with salt, pepper, garlic, and basil.
Return to the oven and bake for another 20 minutes until the cheese is fully melted, golden, and has those gorgeous browned spots on top just like pizza. Serve immediately!
For Your Little Ones
Fletcher is currently dairy free so this one had a little too much cheese for him right now! I could set aside a few plain breaded eggplant rounds before adding any of the toppings and served those to him on the side. If you want to serve this to a toddler just pull a few plain breaded rounds off the pan before the cheese step and serve those with a little plain marinara for dipping. Simple, fun, and totally toddler friendly!
Make It, Save It, Reheat It
In the fridge, store leftovers in an airtight container for up to 2 to 3 days.
To reheat, spread everything back out on a sheet pan, sprinkle a tiny bit of water over the top to loosen the sauce, and bake at 350 degrees for about 30 minutes until warmed through and the cheese is bubbly again.
Air fryer reheating is SO good for a solo portion. Pop a few pieces in the air fryer at 390 degrees for 10 to 15 minutes and they come out perfectly crispy again. This is honestly my favorite way to reheat it!
To freeze, store in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating in the oven or air fryer.
This makes a great next day lunch. The flavors deepen overnight and it reheats really well. Make the full batch for dinner and save half for lunch the next day!
More Easy Gluten Free Dinners You’ll Love
If you loved this one here are a few more easy gluten free comfort food dinners you will want to make on repeat!
PDF Download + Printer Version Link
Want to save this one for your next Italian food craving? Download the printer-friendly PDF version below or open the Google Doc version here.
Paid subscribers get a printable PDF for every single Sunday recipe. Upgrade here to never lose a great gluten free dinner again.
Share the Love
What is your favorite Italian restaurant dish that you wish you could get gluten free?! Drop it in the comments because I am already adding it to my list of recipes to recreate at home!
And if you are not following along on Instagram yet come find me at @kaylacappiello for daily gluten free recipes, real life nap time cooking sessions, and all the Italian food content your heart desires!