Eggplant & Tomato Parmesan – Gluten Free San Francisco Favorite Recipes

We love Eggplant Parmesan! Here is a gluten free version


  • 3 tbsp of Olive oil
  • 1 Medium eggplant, sliced approx 1/4 inch thick
  • 1 Large egg
  • 1 Cup gluten free bread crumbs
  • 1/2 Cup corn meal
  • 24 oz Gluten free marinara sauce
  • 1/2 Cup grated Boar’s Head Parmesan Cheese (or some other gluten free option)
  • 1 1/2 Cups Boar’s Head whole milk low moisture Mozzarella Cheese (or some other gluten free option)
  • Sliced Tomato


  1. Preheat your oven to 350F
  2. Place 3 tbsp. olive oil on a baking sheet.
  3. In a bowl, whisk together egg and milk. In a separate bowl combine gluten free bread crumbs and cornmeal.
  4. Dip each eggplant slice, first in egg mixture and then in bread crumbs, covering both sides.
  5. Place the coated eggplant on the baking sheet.
  6. Bake eggplant for 15 minutes.
  7. Cover the bottom of an oven-safe baking dish with marinara sauce and place the eggplant on top of the sauce
  8. Top with chicken and mozzarella cheese
  9. Bake for 15-20 minutes until cheese is melted and the tomato is warmed through.
  10. Garnish with additional Parmesan cheese to serve.
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Recipe Name
Eggplant & Tomato Parmesan
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