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  • Writer's pictureMeghana

GF eggplant parm


  • 2-3 Medium Eggplant sliced 1/2” – ¾” thick

  • Salt

  • 3 Cups Tomato sauce your favorite homemade or jar

  • 1 Can of White beans or another bean, drained

  • 1/3 cup Olive oil for brushing

  • 2 Cups Mozzarella cheese grated

  • 1 ball of fresh mozzarella torn into pieces for topping

  • Fresh basil or parsley – optional for topping

  • Red pepper flakes – optional for topping


1. Lightly salt each side of eggplant slices and allow to drain on the edge in a strainer for 20-30 minutes. Using a paper towel, pat dry salted slices and brush each side generously with olive oil.

2. In a large frypan or griddle, brown eggplant on both sides over medium heat (8-10 min. each side).

3. Using a deep casserole dish, pour 1 cup of tomato sauce on the bottom of the casserole. Spread ½ of canned white over tomato sauce. Place a layer of browned eggplant, without overlapping. Spread 1 Cup of shredded mozzarella cheese over eggplant.

4. Repeat tomato sauce, white beans, eggplant, and cheese layers.

5. Finish by topping with a final layer of tomato sauce and 1 ball of fresh mozzarella, torn into small pieces.

6. Bake at 350F for 30-40 minutes, or until the cheese is nicely browned and the contents are bubbly. Allow to sit for 10 minutes before serving.

7. Optional, but top with fresh chopped basil or parsley and red pepper flakes before serving. Enjoy!

recipe: from mindfulhappa

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