Home Gluten-Free RecipesDietDairy Free The Best Layered Vegan Gluten-Free Eggplant Parmesan Ever!

The Best Layered Vegan Gluten-Free Eggplant Parmesan Ever!

by Elyse the Gluten-Free Foodee
Vegan Gluten-Free Eggplant Parmesan

Let me start by addressing the elephant in the room – this recipe is long and long recipes generally mean complicated or difficult, but that is not the case here. At first glance, this recipe might seem daunting; however, the steps are easy-peasy so chuck that hesitation out the window. After the first mouthful, all those steps will blissfully fade from your memory. If you like eggplant, you are going to LOVE this layered vegan gluten-free eggplant parmesan. Alongside the definition of moreish, could easily be a picture of this dish. Rather than go on about its cheesy, custardy deliciousness, let’s dive in and start putting it together.

Layered Vegan Gluten-Free Eggplant Parmesan Ingredients

  • 6 medium eggplant
  • 2-2.5 cups gluten-free flour** (use your favorite brand or make your own – see recipe below)
  • 3 cups Seasoned, gluten-free bread crumbs***(use your favorite brand or make your own – see recipe below)
  • 2 cups almond milk
  • 2 litres Marinara Sauce (homemade or your favourite store bought)
  • 1 cup Vegan grated parmesan (I use Go Go Veggie but you can use your preferred brand)
  • 1 cup grated mozzarella (I used Daiya but you can use your preferred brand)
  • Salt and pepper
  • Oil for frying

**Homemade Seasoned Bread Crumbs Recipe

If you do not have pre-seasoned bread crumbs, you can make your own by mixing together the following ingredients in a food processor and pulsing until well blended. Taste and adjust seasoning according to your preference.

  • 3 cups plain gluten-free bread crumbs:
  • ½ cup grated vegan Parmesan
  • 1½ teaspoon salt
  • 1½ teaspoon freshly ground black pepper
  • 1½ teaspoon dried oregano
  • 1½ teaspoon garlic powder
  • 1½ teaspoon onion powder

*** Homemade Blend of Gluten-Free Flour Recipe

If you don’t have pre-mixed gluten-free flour, you can make your own. To make 8 cups of gluten-free flour, whisk the following ingredients together in a large mixing bowl and store in an air-tight container:

  • 2 cups rice flour
  • 2 cups glutinous rice flour
  • 2 cups tapioca starch
  • 2 cups corn starch

Directions:

  1. Cut the ends off the eggplant.
  2. Wash eggplant and remove the skin with a vegetable peeler. Slice into rounds approximately ½–¾ inch thick.
  3. Lightly salt each eggplant round and lay on a sheet pan lined with paper towels. Place a layer of paper towel on top of the eggplant and place another sheet pan on top to weigh it down. This will draw the liquids out of the eggplant and will improve its texture. Let sit for 60 minutes.
  4. While eggplant is draining, prepare your “breading station” by placing:
    • the flour in a large shallow bowl and seasoning with salt and pepper;
    • the almond milk in another bowl seasoned with salt and pepper; and,
    • the seasoned bread crumbs in a separate large shallow bowl.
  5. Once the eggplant has drained, dry each eggplant round and bread them by:
    • Dredging each round through the flour;
    • and then dip/wash each piece in the almond milk; and,
    • then press each eggplant round into the seasoned bread crumbs. I say press because that is how the breadcrumbs best stick to the eggplant. Place on a separate plate.
  6. Heat oil in a pan. When oil is hot enough, fry the eggplant rounds 2-3 minutes on each side until they are a deep golden brown- work in small batches. Do not add too many to the pan or they will not brown properly.
  7. Once fried, place eggplant on a paper towel lined sheet pan to remove excess oil. Try to keep them in a single layer so they do not steam and become soggy. Once the excess oil has been removed, transfer them to a wire rack to stay crispy if they are going to be sitting for any length of time.
  8. Preheat oven to 350°.
  9. Cover the bottom of a 13×9″ baking dish with marinara sauce.
  10. Place a single layer of the eggplant rounds on top. Cover eggplant with a light layer of marinara sauce and sprinkle with vegan mozzarella followed by vegan parmesan.
  11. Add another layer of eggplant, followed by marinara sauce, vegan mozzarella, and vegan parmesan.
  12. Repeat layering with remaining eggplant, sauce and vegan cheeses.
  13. Cover with foil. Place baking dish on a rimmed sheet pan to catch anything that might bubble over in the oven. Bake for 30-45 minutes. You’ll notice the sauce bubbling in the corners.
  14. Remove foil when there are 5 minutes remaining of the cook time and place until broiler to brown top. If you are making this ahead of time, skip this step. See MAKE AHEAD TIP BELOW.
  15. Once browned on top, remove the pan from the oven and let rest at room temperature for 15-20 minutes. This will allow the eggplant layers to set. If you try cutting into this dish straight from the oven, you will have a (still delicious) pile of mush rather than a square of pure tastiness.
  16. Serve with a fresh green salad tossed with a light vinegar dressing. The vinegar will cut through the richness of the dish and compliment the flavours.
MAKE AHEAD TIP:
You can prepare this dish up to 2 days ahead of time. Once baked, remove foil and let cool. Keep refrigerated until ready to eat. Reheat in a 350° oven. Remove foil when 5 minutes cook time remain and place under broiler to brown top.

This dish makes the perfect meal for a chilly night. It’s satisfying in that comfort food way like a chicken pot pie, or stuffed meatloaf, or pork chops. Just with an Italian spin. It’s Italian comfort food 😊

Vegan Gluten-Free Eggplant Parmesan

Layered Vegan Gluten-Free Eggplant Parmesan

Print Recipe/Tips
Nutrition facts: 200 calories 20 grams fat

Ingredients

      • 6 medium eggplant
      • 2-2.5 cups gluten-free flour** (use your favorite brand or make your own - see recipe below)
      • 3 cups Seasoned, gluten-free bread crumbs*** (use your favorite brand or make your own - see recipe below)
      • 2 cups almond milk
      • 2 litres Marinara Sauce (homemade or store bought)
      • 1 cup Vegan grated parmesan (I use Go Go Veggie but you can use your preferred brand)
      • 1 cup grated mozzarella (I used Daiya but you can use your preferred brand)
      • Salt and pepper
      • Oil for frying

    **Homemade Seasoned Bread Crumbs Ingredients: Mix the following ingredients in a food processor and pulse until well blended. Taste and adjust seasoning accordingly.

      • 3 cups plain gluten-free bread crumbs
      • ½ cup grated vegan Parmesan
      • 1½ teaspoon salt
      • 1½ teaspoon freshly ground black pepper
      • 1½ teaspoon dried oregano
      • 1½ teaspoon garlic powder
      • 1½ teaspoon onion powder

    ** Homemade Blend of Gluten-Free Flour To make 8 cups of gluten-free flour, whisk the following ingredients together in a large mixing bowl and store in an air-tight container:

        • 2 cups rice flour
        • 2 cups glutinous rice flour
        • 2 cups tapioca starch
        • 2 cups corn starch

Instructions

  • Cut the ends off the eggplant.
  • Wash eggplant and remove the skin with a vegetable peeler. Slice into rounds approximately ½–¾ inch thick.
  • Lightly salt each eggplant round and lay on a rimmed sheet pan lined with paper towels. Place a layer of paper towel on top of the eggplant and place another sheet pan on top to weigh it down. This will draw the liquids out of the eggplant and will improve its texture. Let sit for 60 minutes.
  • While eggplant is draining, prepare your "breading station" by placing:
    • the flour in a large shallow bowl and seasoning with salt and pepper;
    • the almond milk in another bowl seasoned with salt and pepper; and,
    • the seasoned bread crumbs in a separate large shallow bowl.
  • Once the eggplant has drained, dry each eggplant round and bread them by:
    • Dredging each round through the flour;
    • and then dip/cover each piece in the almond milk; and,
    • then pressing each eggplant round into the seasoned bread crumbs. I say press because that is how the breadcrumbs best stick to the eggplant. Place on a separate plate.
  • Heat oil in a pan. When oil is hot enough***, fry the eggplant rounds 2-3 minutes on each side until they are a deep golden brown-work in small batches. Do not add too many to the pan or they will not brown properly.
  • Once fried, place eggplant on a paper towel-lined sheet pan to remove excess oil. Try to keep them in a single layer so they do not steam and become soggy. Once the excess oil has been removed, transfer them to a wire rack to stay crispy
  • if they are going to be sitting for any length of time.
  • Preheat oven to 350°.
  • Cover the bottom of a 13x9" baking dish with marinara sauce.
  • Place a single layer of the eggplant rounds on top. Cover eggplant with a light layer of marinara sauce and sprinkle with vegan mozzarella followed by vegan parmesan.
  • Add another layer of eggplant, followed by marinara sauce, vegan mozzarella and vegan parmesan.
  • Repeat layering with remaining eggplant, sauce and vegan cheeses.
  • Cover with foil. Place baking dish on a rimmed sheet pan to catch anything that might bubble over in the oven.
  • Bake for 30-45 minutes. You'll notice the sauce bubbling in the corners.
  • Remove foil when there are 5 minutes remaining of the cook time and place until broiler to brown top. If you are making this ahead of time, skip this step. See MAKE AHEAD TIP BELOW.
  • Once browned on top, remove the pan from the oven and let rest at room temperature for 15-20 minutes. This will allow the eggplant layers to set. If you try cutting into this dish straight from the oven, you will have a (still delicious) pile of mush rather than a square of pure tastiness.
  • Serve with a fresh green salad tossed with a light vinegar dressing. The vinegar will cut through the richness of the dish and compliment the flavours.

NOTES/TIPS

MAKE AHEAD TIP: You can prepare this dish up to 2 days ahead of time. Once baked, remove foil and let cool. Once cooled, keep in fridge until ready to eat. Reheat in a 350° oven. Remove foil when there is 5 minutes remaining and place under broiler to brown top.

Did You Try This Recipe or These Tips?
How did it go? Let us know in the comments. Tag us on Instagram at @Gluten_Free_Foodee..

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