Eggplant Parmigiana
Recipe type: Main Course
Cuisine: Italian
Cook time: 
Total time: 
Serves: 6
Crispy breaded eggplant slices are baked and then coated with marinara sauce and broiled with Daiya mozzarella.
  • 2 medium eggplants, cut into 1-inch slices width-wise
  • Sea salt
  • ½ cup sweet vidalia onion vinaigrette
  • 2 tablespoons water
  • 1 cup fine dry gluten-free bread crumbs
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • Fresh cracked pepper
  • Olive oil, for drizzling
  • 2 cups prepared marinara sauce, heated through
  • 1 cup Daiya mozzarella shreds, optional
  1. Place eggplant slices on a baking sheet and salt liberally with sea salt. Let sit for about 30 minutes and repeat on other side. Rinse the slices and pat dry.
  2. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  3. In a shallow dish combine sweet vidalia onion vinaigrette with water.
  4. In another shallow dish combine gluten-free bread crumbs, Italian seasoning, garlic powder and pepper.
  5. Dip eggplant slices in dressing mixture, letting excess drip off.
  6. Dredge in bread crumb mixture, coating evenly and lightly with bread crumbs.
  7. Place on prepared baking sheet.
  8. Drizzle with a bit of olive oil.
  9. Bake in preheated oven for 20 minutes, until lightly browned and fork tender.
  10. Simple Serving Suggestion: Serve with marinara sauce.
  11. Broiled Serving Suggestion: Place baked eggplant slices in an oven-proof baking dish with marinara sauce on top. Sprinkle with Daiya mozzarella shreds for 5 minutes, until melted.
Recipe by These Things I Love at