Eggplant Parmesan Gluten-Free Dairy Free -
Cerridwen's Cauldron

Eggplant Parmigiana

An absolutely delicious and healthy gluten eggplant vegetarian meal that is easy to make, with Daiya © brand dairy-free mozzarella style shreds.

Healthy Eggplant Parmigiana

  • Difficulty: easy
  • Print


  • 1 medium sized eggplant
  • 2 eggs
  • 1 cup gluten breadcrumbs
  • 1 tbsp. (or to taste) Italian seasoning (or combination of garlic, oregano, basil)
  • Olive oil
  • 25 oz jar pasta sauce
  • 4 oz. Daiya © Mozzarella Style Shreds


  1. Peel eggplant and slice in ¼” slices.
  2. In a small mixing bowl, beat eggs.
  3. Add Italian seasoning to breadcrumbs in a bowl big enough to lay eggplant slices.
  4. Dunk each slice of eggplant into eggs, coating both sides.
  5. Dredge eggplant slice in breadcrumbs, coating both sides.
  6. Place on platter while finishing other slices.
  7. Heat olive oil in frying pan. Use only enough oil to coat bottom of pan.
  8. Place coated eggplant slices in pan and fry until lightly browned (about 2 minutes per side). 
  9. (If needed, drain cooked slices on paper towel to remove excess oil.)
  10. Place slices in a single layer in baking dish.
  11. Coat with a layer of sauce and a sprinkle of mozzarella style shreds. Sprinkle with grated parmesan/romano cheese.
  12. Continue frying coated eggplant slices in pan and add layers to baking pan, covering with sauce and cheese.
  13. Bake at 350 degrees for 30 minutes.
  14. Remove from oven and serve.
  15. Add additional sauce if desired.
  16. Note: If the eggplant is large, you may need to soak in saltwater for a few minutes, then drain on paper towels before coating with egg and breadcrumbs.

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