Friends’ Favorite Eggplant Parm



After several requests to post one of my personal favorite meals, I decided it would be the perfect, first, full-fledged entree for this blog! Eggplant parmesan is not only easy, but it is crazy good. And I’m not just saying that because I made it…I was honestly sad when it was all gone. Fun fact: This recipe is Gluten free, and corn free. Unfortunately it is not dairy free or vegan friendly…but I promise I will post another allergen friendly recipe for the rest of you!

Below I have included the recipe. It’s slightly time consuming, but after several attempts at the recipe, I have learned some tips and tricks to cut down the prep and cooking time! Enjoy. 

Prep Time: 30 minutes

Cook Time: 20 minutes

Oven Temp: 350º 


  • 1 Can diced tomatoes
  • 1 Can tomato Paste
  • 1 tbsp Oregano
  • 2 eggs
  • 1 cup rice flour (NOTE: I use this for my gluten allergy- prep yours accordingly)
  • 1 clove minced garlic
  • 2 cups shredded motz
  • Enough olive oil to create a 1/2 in. layer in frying pan
  • 1-2 eggplants…based upon size
  • Salt and Pepper to taste


  • Turn your oven to 350º
  • In a cooking pan, add one tbsp of olive oil, garlic, and both cans of tomatoes (continue to cook and sauté until well blended and cooked through)
  • Add oregano, salt and pepper to taste for the sauce
  • While your sauce is cooking, rinse and slice your eggplant into discs (I just free cut mine, but they are anywhere from 1/4 to 1/3 inch in thickness)
  • Note: While most recipes for eggplant parmesan instruct you to soak your eggplant prior to cooking…that’s not necessary. Mine have turned out completely fine and delicious both times!
  • After all of your eggplant is cut, fill a second fry pan with approximately 1/2 in. of olive oil and turn the heat between medium and high heat. You want the oil to get up to heat fairly fast, but not too fast to where you get zapped by the hot oil flying out of the pan!
  • Note: I chose to fry my eggplant the second time around. Lets just say baking the battered eggplant was disastrous and the taste was terrible. The baking/cooking process of the eggplant is completely your call, but I would advise to fry them in oil!
  • While your sauce is cooking, and the oven and oil are heating up…you can start coating your eggplant slices! Crack 2 eggs into a tupperware container, and in a second container, add your flour of choice. I then added salt and pepper to the flour for additional taste.
  • With each slice, you can coat it in egg and then make sure it is well coated in flour. Return to cutting board, or a holding surface.
  • Repeat until all slices are coated…by this time your oil should be heated!
  • You can proceed to frying the slices until they are golden brown…remember the batter will look less cooked than it will once they are pulled out of the oil, so DON’T OVERCOOK!
  • You may place the fried eggplant on a paper towel covered plate to cool and soak up the excess oil.
  • Now you get to put it all together!
  • Spread a layer of sauce on the bottom of a greased pan, cover with 1/3 of the motz. Then make a flat layer of eggplant and once again cover with 1/2 of the remaining sauce. Next, add a layer of cheese (leaving the last 1/3 for the top). Your remaining slices of eggplant should create the base for your last layer. Finish off the layering with the remaining sauce and cheese.
  • Place your pan in the oven and let it bake for approximately 15 minutes. It may take longer to achieve the perfect browned cheese top, however the broiler will speed up that process if you desire!
  • Remove the pan from the oven, and enjoy 🙂


If you enjoyed this recipe and want more like it, or have some feedback, feel free to leave a comment below! I would love to hear from my viewers. Also, don’t forget to share your favorite recipe if you wish, or to check out my Twitter account and Instagram accounts below.

Twitter: cookinwithallergies

Instagram: cookn4allergies

xoxo, Jordyn

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