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A plated serving of gluten-free Eggplant Parmesan with melted cheese and a side of fresh arugula on a white dish.

Gluten-Free Eggplant Parmesan with Fresh Greens

This Gluten-Free Eggplant Parmesan with Fresh Greens is a healthy twist on a classic Italian favorite. Crispy baked eggplant slices are layered with marinara, mozzarella, and Parmesan, then baked to golden perfection. Served with a light, tangy green salad, it's a wholesome, comforting meal perfect for gluten-free and vegetarian diets.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: dinner, lunch
Cuisine: Italian
Calories: 400
Ingredients Method

Ingredients
  

For the Eggplant Parmesan:
  • 2 medium eggplants sliced into ½-inch rounds
  • 1 cup gluten-free breadcrumbs or almond flour
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese or dairy-free alternative
  • 1½ cups marinara sauce gluten-free
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • Salt and pepper to taste
For the Fresh Greens:
  • 4 cups arugula or mixed salad greens
  • 1 tbsp olive oil
  • 1 tsp lemon juice or balsamic vinegar
  • Salt and pepper to taste

Method
 

  1. Prep the Eggplant: Slice and salt the eggplant. Let it sit for 20 minutes, then pat dry.
  2. Bake the Slices: Preheat oven to 400°F (200°C). Brush slices with olive oil, coat with breadcrumbs, and bake for 20 minutes, flipping halfway.
  3. Layer and Bake: In a baking dish, layer marinara sauce, eggplant slices, mozzarella, and Parmesan. Repeat layers. Bake for 25 minutes until bubbly and golden.
  4. Toss the Greens: Combine greens, olive oil, lemon juice, salt, and pepper in a bowl. Toss gently.
  5. Serve: Plate the Eggplant Parmesan hot with a side of fresh greens.