Gluten-Free Eggplant Parmesan with Zucchini Spaghetti

gluten freevegetarian
Gluten-Free Eggplant Parmesan with Zucchini Spaghetti

Gluten-Free Eggplant Parmesan with Zucchini Spaghetti

If I had to make a birthday dinner for my sister, it would probably be eggplant parmesan.

She’s a pescatarian, so she’d never have chicken parm, but she’s a freak over eggplant parm.

I’ve never actually made eggplant parm before, so I figured, why not learning how to make eggplant parm, in case I ever want to treat my little sister to a home cooked meal, right? And yes, today’s her birthday!

I always call her my little sister, but she’s really not that little – she’s 27 years old! Well, she turns 27 years old today. Happy birthday, Felicia!

Gluten-Free Eggplant Parmesan with Zucchini Spaghetti

Felicia is my only sister. I also have an older brother, David, who’s 33. I’m smack in the middle – I’m 29 (well, 30 in almost 1 month, eek!)

I always call her my little sister, because she’s always been that to me – littler than me! She’s also shorter than me, and will always be a baby to me. But, she’s not a baby anymore – she actually got engaged over the holidays to her now-fiancé, Ben. They live in the building across from ours here in Jersey City, so we get to see them a lot, which we love.

Lu and Ben are close too, and I think Lu secretly (as the youngest of four) always wanted to have a younger sibling.

It’s one big happy family over here. And we’re all going out tonight for a birthday dinner to celebrate!

Gluten-Free Eggplant Parmesan with Zucchini Spaghetti

But today’s not about Felicia’s birthday necessarily, it’s about this recipe: eggplant parmesan over zucchini noodles. The eggplant parmesan recipe was tweaked from Molly Gilbert’s new book, One Pan & Done. Molly wrote the crazy best-seller, Sheet Pan Suppers, and now she has come out with a sequel (kinda) that’s all focused on one pan – so not sheet pan, but any type of pan (casserole dish, pot, sheet pan, etc.)

If you’re anything like me and hate cleaning up, this book is for you. If you don’t have many pots and pans, this book is for you. It has approachable, flavorful dishes that are impressively made in literally, just one pan.

This recipe is from the book, but I just tweaked it to use less olive oil and to be gluten-free (I swapped almond meal for panko breadcrumbs.) However you make it, you’re going to love it.

Gluten-Free Eggplant Parmesan with Zucchini Spaghetti

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Recipe

Gluten-Free Eggplant Parmesan with Zucchini Spaghetti

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins

Ingredients

  • 2 large eggs
  • cups almond flour original recipe calls for panko bread crumbs
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 2 tablespoons sweet or smoked paprika
  • 1 teaspoon kosher salt
  • medium eggplants sliced into ½-inch-thick rounds (about 16 slices)
  • 2 24-ounce jars store-bought marinara sauce (I used Victoria Fine Foods)
  • ½ pound sliced provolone cheese about 12 slices
  • ¼ cup grated Parmesan cheese
  • 6 zucchinis

Instructions

  • Preheat the oven to 375°F, with a rack in the center position. Line a sheet pan with foil and mist with cooking spray.
  • In a medium bowl, whisk the eggs until smooth. In another medium bowl, stir together the panko, garlic powder, oregano, paprika and salt until combined.
  • Dip each slice of eggplant first into the beaten egg, allowing the excess to drip off, and then into the panko mixture, pressing to coat. Place the coated eggplant slices on the prepared sheet pan, nestling them as close together as possible. Mist the eggplant with cooking spray.
  • Transfer to the oven and bake for 30 minutes.
  • Remove from the oven, carefully flip each slice of eggplant, and evenly distribute one jar of the marinara sauce over the slices. Top with the provolone cheese and Parmesan. Return to the oven and bake until the eggplant is tender and the cheese is melted and bubbling, 10 to 15 minutes.
  • While eggplant cheese melts, spiralize the zucchinis with blade D and trim the noodles with kitchen shears. Place a large wok over high heat and once the wok heats, add the zucchini. Cook the zucchini until heated through to your preference.
  • While zucchini cooks, place the other jar of sauce into a medium pot over medium-high heat and bring to a simmer. Let cook until warmed through, about 5 minutes.
  • Serve the eggplant parm hot with a side of zucchini noodles topped with sauce.

Eggplant Parmesan with Zucchini Pasta

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86 comments

Kristen says:
Can't wait to try this!! Looks so delicious!
Jen says:
Such a fresh twist on a classic! Looks delicious.
Deb says:
Can't wait to try this
Patricia says:
This looks great! The almond meal adds protein and friendly fat too. However, I will point out for those of you who can't or won't use nut meal, that gluten-free panko is available. Is it the ONLY panko I keep in the house.
Joan Westaway says:
Panko is in the instructions still! Oops! Looks lovely! Love the texture of eggplant! Yum fun ahead! I am using our amazing made-in-Australia Green Banana flour, which would go well too for breading! Have you discovered it yet? Works so well in so many ways and is GF. https://www.naturalevolutionfoods.com.au/ I also have Molly's first book!
Jana G McBride says:
I have spiralized for a few years & have always loved your blog. Since you're such a healthy food advocate, please tell me why we don't have the nutrients for your recipes. Some include it, some don't. Also, your older recipes really broke it down in a complete way. I miss the nutrients, they are very important to me.
Lynne says:
I agree with Jana, I too miss the Nurtitional outline that usually comes with the recipe....I also miss the Weight Watchers Smart Points usually posted along with a recipe. It helps me keep track better....
Renee G says:
This recipe looks fantastic. I'm always looking for a new twist on old favorites.
Anna says:
Looks delicious! I need to get some eggplant on the grocery list :)
Sally says:
I love inspiralized! I use at least 1 recipe a week. I love that recipes are geared for vegetarians and vegans now! Thank you! This is the best site ever!
Sandra says:
I also love to adjust new recipes and have recently chosen a pegan meal plan, a mix of paleo and vegan. Coconut flour is also a great "breading" meal ;) Thanks for your blog of great recipes with all the pictures, they're interesting, pretty, and DELICIOUS!
kelly tupick says:
The recipe and cookbook look awesome!
Mary says:
This is something I will be making for Lenten Friday's. Thanks.
Andrea Opland says:
I'm excited to try! I'm GF too. I actually have some GF panko, I'm going to try that.
Leslie Wood says:
Looks delicious! Definitely cooking this recipe!
Hillary Gras says:
I can't wait to make this!
Maria says:
We love eggplant parm at our house. Making it this week. Thanks.
Len Finley says:
I can't wait to make this it looks delish. I am so happy I found your website. I'd never knew how good vegetables could be until I started making your recipes, and I'm losing weight. I have a disease that is very hard on my joints and the extra weight is not good for me at all. I am very grateful for all your hard work. It is benefiting me so much. Thank you, thank you and thank you again?
Carly Williams says:
That looks delicious!
Jill P. says:
Yum!!! I am continued to be amazed at all your tasty recipes, thank you and keep it up!
Patty Brennan says:
Oh, yum!
Jeanne Coulombe says:
Great recipes it's hard cooking gluten free and you have no choice but to eat gluten free ?
Betsy says:
This looks great ---- just added eggplant to my shopping list. And I'm all for the easy cleanup too!
Shelly says:
I can’t wait to make this tonight!!!
Rachel says:
The recipe looks fantastic! I've wanted a Staub dish for some time.
Anonymous says:
This looks delicious!
karen r says:
I love eggplant! What a great lighter version of eggplant parm
Stacey Sassaman says:
I would love to win this Cookbook + Staub Cocotte giveaway! Thanks for the opportunity!
Lauren says:
This looks like perfection.
Jane D. Ham says:
Do you know nutritional info?
susan byrne says:
I have never made Eggplant Parmesan and I've only had it a couple of times at a restaurant. This recipe looks nice and light, great for the summer. I know I will love it. My husband on the other hand may want me to do him a chicken breast, which is fine.
Holly says:
Could you sub coconut flour for almond flour? my boyfriend is allergic to almonds!
Heather S says:
Oh! I love Molly! And this recipe looks amazing, I need to see if I could make it work dairy free. I have your cook book too, love my spiralized zucchini!
Rob says:
looks amazing!
Stephanie says:
I am making this tonight!!!!!
Irene Peake says:
Recipe sounds delicious!
Carin says:
I made this and loved it! I used Panko because I had some I needed to get rid of. But my husband, who is a cook and makes a good eggplant parmesan of his own (but much greasier), really liked it and even asked how I made it. I will be making this again and again. Thanks!
Marilyn says:
I just made this except I half sauteed/deep fried them in coconut oil in a cast iron pan. I wouldn't use cooking spray unless there is some kind of super healthy stuff out there of which I'm not aware. But thank you for the recipe! It was my first time making spiralized zucchini noodles and they were awesome and so easy! I liked the almond flour crust, I might try adding some coconut flour next time too but the almond was good ~ almost like real flour. Your sister is very lucky to have you!
Dawn says:
Made this last night for my family. It was amazing and a hit with everyone.!! I used almond flour in place of the panko...so good
Elle says:
The eggplant turned out fantastic! Normally, I find eggplant to be a little tasteless, but this meal was amazing!

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