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+ servings

Gluten Free Eggplant Parmesan

This Italian-inspired, gluten free eggplant parmesan is extra crispy, and perfectly seasoned. If you’ve been in need of a new, healthy, and satisfying dinner recipe—this eggplant parm is for you!
Prep Time15 mins
Active Time30 mins
Total Time45 mins
Course: Entrée
Cuisine: Gluten Free, Vegetarian
Yield: 4 servings
Author: The Local Sprout



  • 1 large eggplant sliced into 1/4 inch rounds
  • 3 Tbsp coconut oil

Flour Coating

  • 1/2 cup chickpea flour
  • 2 Tbsp. arrowroot powder
  • 1/2 tsp sea salt

Wet Coating

  • 1/3 cup unsweetened nut milk I used cashew milk
  • 1 tsp arrowroot powder

Crunchy Coating

  • 1/2 cup cornmeal
  • 1/3 cup parmesan cheese or sub vegan parm
  • 1 Tbsp. dried oregano
  • 1 tsp sea salt

For Serving (optional)

  • 2 cup easy marinara sauce
  • 8 ounces cooked linguini pasta gf for gluten free eaters
  • extra shredded parmesan cheese
  • red pepper flakes


  • Preheat oven to 400°F. Line a large baking sheet with parchment paper, set aside.
  • Prepare 3 mixing bowls: In bowl 1, combine the flour coating ingredients. In bowl 2, combine the wet coating ingredients. In bowl 3, combine the crunchy coating ingredients.
  • Dip your eggplant slices into bowl 1 (flour coating), being sure to coat well, then bowl 2 (wet coating), and finally bowl 3 (crunchy coating). Immediately transfer to clean plate. Repeat with remaining slices.
  • Once slices are coated, melt 1 Tbsp. of coconut oil in a medium-large skillet over medium heat. Once hot, add 5-6 eggplant rounds (be careful not to overcrowd the skillet). Let each round cook for 2 minutes on each side. Transfer to lined baking sheet. Repeat with remaining eggplant, adding extra oil between batches if needed, until each round is fried.
  • Place baking sheet in oven and cook for 12 minutes or until eggplant is crisp and golden. Remove from oven and serve with optional marinara sauce + cooked pasta.
  • Eggplant is best enjoyed fresh but will keep refrigerated in airtight container for up to 3 days. To reheat, place on parchment-lined baking sheet and cook in oven at 350°F until just hot.


Nutrition information is a rough estimate of 1/4 of the recipe without optional serving suggestions.


Serving: 1g | Calories: 273kcal | Carbohydrates: 30.8g | Protein: 8g | Fat: 14.1g | Saturated Fat: 10.3g | Cholesterol: 5mg | Sodium: 622mg | Fiber: 6.9g | Sugar: 5.3g