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Gluten Free Skillet Eggplant Parmesan
5 from 3 votes

Gluten Free Skillet Eggplant Parmesan

Gluten Free Skillet Eggplant Parmesan made quick and easy in a skillet is an incredibly flavorful, cheesy meal!

Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings: 3 servings
Calories: 466 kcal
Course: Main Course
Cuisine: American

Ingredients

For the Tomato Sauce:
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 teaspoon oregano dried
  • 1 teaspoon thyme dried
  • 1 teaspoon paprika
  • 1 teaspoon parsley
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon crushed red pepper
  • ½ teaspoon sage ground
  • ½ teaspoon salt or to taste
  • 1 28- ounce crushed tomatoes canned
  • ½ cup red wine
For the Eggplant Parmesan
  • 2 eggplant or one large, small size
  • 2 cups pecorino romano grated
  • 1 cup mozzarella cheese grated, optional
  • parmesan for serving
  • parsley for serving

Instructions

Prepare the Tomato Sauce:
    Cup of Yum
  1. In a medium-sized pot, heat the olive oil to medium. Add the garlic and saute 1 to 2 minutes. Add all of the herbs, spices, and salt, and continue sauteeing another 30 seconds to 1 minute. Add the crushed tomatoes and red wine and bring to a gentle boil. Reduce the heat, cover the pot, and allow sauce to simmer for 45 minutes.
Prepare the Eggplant Parmesan:
  1. Preheat the oven to 375 degrees F.
  2. Chop the tip and tail off of the eggplants and slice them into ½-inch rounds. Place the slices of eggplant on a large baking sheet in a single layer. Drizzle both sides of each round with olive oil and sprinkle with salt and pepper. Bake in the oven for 30 minutes, flipping the eggplant slices halfway through.
  3. Increase the oven temperature to 400 degrees F. Spread one cup of the tomato sauce on the bottom of a medium-sized oven-safe skillet. Add a layer of eggplant slices, then spread another cup of sauce and ½ cup of Pecorino Romano and mozzarella (if adding) over the slices. Add the remaining eggplant slices and spread the remaining sauce and cheese on top. Bake on the center wrack of the oven for 30 to 40 minutes, until the cheese has browned and the sauce is bubbly.
  4. Serve eggplant parmesan with fresh chopped parsley (or basil), and freshly grated parmesan cheese.

Notes

  • Note: You can make the sauce ahead of time and store it in a sealed container in your refrigerator until you’re ready to make the eggplant parmesan.
  • You can also use 1 28-ounce jar of your favorite store-bought pasta sauce. I recommend using slightly more if you love a lot of sauce!
  • *For a less spicy sauce, add ¼ teaspoon crushed red pepper or omit it altogether

Nutrition Information

Serving 1Serving Calories 466kcal (23%) Carbohydrates 43g (14%) Protein 19g (38%) Fat 21g (32%) Fiber 14g (56%) Sugar 25g (50%)

Nutrition Facts

Serving: 3 servings

Amount Per Serving

Calories 466

% Daily Value*

Serving 1Serving
Calories 466kcal 23%
Carbohydrates 43g 14%
Protein 19g 38%
Fat 21g 32%
Fiber 14g 56%
Sugar 25g 50%

* Percent Daily Values are based on a 2,000 calorie diet.