Eggplant Parmesan - Gluten-Free

Name: Eggplant Parmesan - Gluten-Free
Total time: 67
Yield: 8
Ingredients: 1.5 cups gluten-free bread crumbs (such as Hodgson Mill®); 1 eggplant, peeled into long strips 1/4-inch thick; 2 eggs, beaten; 0.75 cup grated Parmesan cheese, divided; 2 tablespoons olive oil; 1 (16 ounce) jar spaghetti sauce, divided; 1 (8 ounce) package shredded mozzarella cheese, divided; 1 pinch dried basil

Recipe by karkar the cooker from allrecipes.com

Dinner 1 Hr. 7 Mins.

Ingredients

8 servings

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1.5 cups gluten-free bread crumbs (such as Hodgson Mill®)
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1 eggplant, peeled into long strips 1/4-inch thick
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2 eggs, beaten
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0.75 cup grated Parmesan cheese, divided

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2 tablespoons olive oil
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1 (16 ounce) jar spaghetti sauce, divided
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1 (8 ounce) package shredded mozzarella cheese, divided
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1 pinch dried basil

Instructions

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Pour bread crumbs in a shallow bowl.
Dip eggplant into eggs; coat with gluten-free bread crumbs. Place in a single layer on prepared baking sheet; lightly sprinkle with Parmesan cheese.
Bake in the preheated oven for 6 minutes; remove from oven. Flip eggplant with a spatula; brush with olive oil. Bake until golden brown, about 6 minutes. Remove from oven; reduce heat to 350 degrees F (175 degrees C).
Spread enough spaghetti sauce into a 7x11-inch baking pan to cover the bottom; layer on some of the eggplant slices. Sprinkle mozzarella cheese over eggplant; top with Parmesan cheese. Repeat layering sauce, eggplant, mozzarella cheese, and Parmesan cheese in this order; top with basil.
Bake in the preheated oven until cheese is bubbly and lightly golden, about 25 minutes.