Gluten-Free Eggplant Parmesan Pasta Recipe


For the Eggplant:

  • 1 large eggplant (about 1.5 pounds)
  • 1 tsp salt + more for seasoning
  • 1 cup gluten-free all-purpose flour
  • 1/2 cup gluten-free panko breadcrumbs
  • 1/4 cup grated Parmesan cheese (or dairy-free alternative)
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 2 large eggs, beaten
  • 1/4 cup olive oil (for frying)

For the Sauce:

  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 3 cloves garlic, minced
  • 28 ounces crushed tomatoes
  • 15 ounces tomato sauce
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • Salt and pepper to taste


  • 12 ounces gluten-free pasta (penne or rotini work well)
  • 1 cup shredded mozzarella cheese (or dairy-free alternative)
  • 1/4 cup grated Parmesan cheese (or dairy-free alternative)
  • Fresh basil leaves for garnish


Prepare the Eggplant:

  • Wash and slice the eggplant lengthwise into 1/4-inch thick slices. Sprinkle liberally with salt on both sides and let sit in a colander for 30 minutes to draw out excess moisture.
  • Rinse off the salt and pat the eggplant dry with paper towels.

In three separate shallow dishes, set up your breading station:

  • Dish 1: Gluten-free flour
  • Dish 2: Beaten eggs
  • Dish 3: Combine breadcrumbs, parmesan cheese, oregano, and pepper.

Make the Sauce:

  • Heat olive oil in a large saucepan over medium heat. Add onion and cook until softened (about 5 minutes).
  • Add garlic and cook for another minute until fragrant.
  • Stir in crushed tomatoes, tomato sauce, basil, and oregano. Season with salt and pepper.
  • Bring to a simmer, then reduce heat to low and simmer for 15 minutes, stirring occasionally.

Cook the Pasta:

  • While the sauce simmers, cook the pasta according to package directions. Drain and set aside.

Fry the Eggplant:

  • Heat half the olive oil in a large skillet over medium-high heat.
  • Working in batches, dredge eggplant slices in flour, dip in egg, then coat in the breadcrumb mixture.
  • Fry the eggplant until golden brown on both sides, about 2-3 minutes per side. Add more olive oil as needed.
  • Remove to a paper towel-lined plate.

Assemble the Parmesan:

  • Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  • Spread a thin layer of tomato sauce on the bottom of the dish.
  • Add a layer of cooked pasta, followed by a layer of eggplant slices.
  • Top with mozzarella cheese, a sprinkle of Parmesan, and another layer of sauce.
  • Repeat the layering process until all ingredients are used.

Bake and Finish:

  • Bake for 25-30 minutes, or until bubbly and the cheese is melted and golden.
  • Let rest for 5-10 minutes before serving. Garnish with fresh basil.


  • For extra richness, use a combination of mozzarella and freshly grated Parmesan cheese.
  • To make this dish dairy-free, use your favorite dairy-free cheese alternatives.
  • Feel free to add other vegetables to the sauce, such as mushrooms or bell peppers.

Enjoy your hot and delicious gluten-free eggplant parmesan pasta!


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