Gluten-Free Baked Eggplant Parmesan
Crispy baked eggplant layered with tomato sauce and melted cheeses. Eggplant slices are breaded with ground Fiber One cereal and egg substitute, then baked until golden before assembling in an 8x8 pan. A lighter take on the classic Italian dish using reduced-fat dairy and no deep frying.
Ingredients
- 1 cup Fiber One Original bran cereal, ground into crumbs
- ½ tsp garlic powder
- ⅛ tsp salt
- ⅛ tsp black pepper
- ½ cup fat-free liquid egg substitute
- 1 large eggplant, ends removed
- 1 cup canned tomato sauce with Italian seasonings
- 1 cup shredded part-skim mozzarella cheesewhole milk mozzarella1:1dairy
adds fat and flavor
- ¼ cup reduced-fat Parmesan-style grated toppingfull-fat Parmesan1:1dairy
stronger flavor
- dried basil(optional)
- oregano(optional)
Instructions
- 1
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
- 2
Grind cereal into crumbs using a blender or food processor. Transfer to a wide bowl and mix with garlic powder, salt, and pepper.
- 3
Pour egg substitute into another wide bowl.
- 4
Slice eggplant lengthwise into 1/2-inch slices. Pat dry. Dunk each slice in egg substitute, shake off excess, then coat with cereal crumbs. Lay evenly on prepared baking sheet.
- 5
Bake for 30 minutes. Flip slices and bake until crispy, about 10 minutes more.
- 6
Spray an 8x8-inch baking pan with nonstick spray. Spread 1/4 cup sauce on bottom and top with half the eggplant slices.
- 7
Layer remaining ingredients in order: 1/4 cup sauce, 1/2 cup mozzarella, 2 tbsp Parmesan topping, 1/4 cup sauce, remaining eggplant, 1/4 cup sauce, 1/2 cup mozzarella, 2 tbsp Parmesan topping.
- 8
Cover pan with foil and bake until hot, about 25 minutes.
Tips
Use very wide bowls for dredging to prevent splashing and ensure even coating.
Pat eggplant slices thoroughly dry before coating to prevent excess moisture.
Flipping halfway through the first bake ensures even crisping on both sides.
Good to Know
Cover and refrigerate up to 3 days. Reheat in oven at 350 degrees until warmed through.
Assemble the pan through step 7 up to 4 hours ahead. Cover and refrigerate. Bake as directed, adding 5-10 minutes to baking time if starting from cold.
Serve directly from the baking pan or portion onto plates while hot. Optionally garnish with fresh basil if desired.
Common Mistakes
Do not skip patting eggplant slices dry to avoid soggy texture and uneven breading.
Do not skip the initial 30-minute bake to avoid rubbery eggplant in the final dish.
Do not omit flipping halfway through first bake to avoid one side remaining soft.
Substitutions
Dairy-Free Swaps
adds fat and flavor
stronger flavor