Easy Gluten Free Skillet Eggplant Parmesan made quick and easy in a skillet. Roast up some eggplant and enjoy this deliciously cheesy saucy meal!
Something I haven’t told you re: myself: I love all things Parmesan.
The years 2001 through 2003 marked an unruly love affair with Veal Parmesan.
Little known fact: Chicken, Veal, and Eggplant Parmesan were among the first meals I taught myself how to make, because: mozzarella.
And since we’re on the topic, I never could figure out why these dishes are referred to as “Parmesan,” instead of “Mozzarella,” but that’s beside the point.
Because these Parmesan dishes traditionally involve a flour-and-bread-crumb dredging, I haven’t made them since I stopped eating gluten a few years ago.
Sure, I could use a slew of gluten-free flours and bread crumbs, but it simply hasn’t been a priority.
I love making this easy eggplant parmesan without any breading. It still tastes great and there is less work involved! Always a win in my book.
This skillet eggplant parmesan recipe, though.
It’s the cat’s meow.
It involves one skillet, few steps, and you can make it even easier by using your favorite store-bought sauce instead of making the sauce homemade.
Although, I must say: if you have the time to make the sauce, make the sauce!
Ingredients for Eggplant Parmesan:
Fresh Eggplant: The star of the show! We need two small eggplants or one large eggplant.
Pecorino Romano (or Parmesan Cheese): This gives us all the Parmesan flavor! Just note that if you are vegetarian, parmesan cheese and pecorino Romano are not technically vegetarian because they contains rennet.
Mozzarella Cheese: The gooey, stringy cheese portion of this delicious meal!
Tomato Sauce: Use a jar or two of store-bought marinara sauce (or tomato sauce of choice) or make my homemade sauce recipe.
If making the sauce, you need canned crushed tomatoes, olive oil, garlic, dried oregano, dried parsley, red pepper flakes, sage, nutmeg, and wine.
Many of these spices can be replaced with Italian seasoning so that you don’t need to purchase individual dried herbs.
How to Make Eggplant Parmesan:
Preheat the oven to 375 degrees F.
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.
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.
Layer on 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.
Serve eggplant parmesan with fresh chopped parsley (or basil), and freshly grated parmesan cheese.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Enjoy this easy skillet eggplant parmesan the next time you’re craving Italian food!
Also try my Keto Chicken Parmesan!
Gluten Free Skillet Eggplant Parmesan
Ingredients
For the Tomato Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon parsley
- ¼ teaspoon ground nutmeg
- ½ teaspoon crushed red pepper*
- ½ teaspoon ground sage
- ½ teaspoon salt or to taste
- 1 28- ounce can crushed tomatoes
- ½ cup red wine
For the Eggplant Parmesan
- 2 small eggplants or one large
- 2 cups Pecorino Romano grated
- 1 cup mozzarella cheese grated, optional
- Parmesan and fresh parsley for serving
Instructions
Prepare the Tomato Sauce:
- 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:
- Preheat the oven to 375 degrees F.
- 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.
- 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.
- Serve eggplant parmesan with fresh chopped parsley (or basil), and freshly grated parmesan cheese.
Notes
Nutrition
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This eggplant parm looks delicious. I do wonder where the Mozzarella is? Pecorino Romano also isn’t Parmesan.
Hi Carmen! I actually make the recipe without Mozzarella cheese, but you can certainly add 1 to 1.5 cups of grated mozzarella if you’d like. I realized pecornio romano isn’t Parmesan, but I made the recipe to be vegetarian and Parmesan cheese isn’t vegetarian whereas romano is 🙂
LOOK AT THAT CHEESE!! This eggplant parm is speaking my language. I want to grab a loaf of bread to mop up all that sauce, too!
mmmmmhmmmm! There’s sooo much sauce – plenty for the bread dipping!
Woah – eggplant parm in a skillet?! Love this idea. Headed over to check out the recipe!
Enjoy!
One skillet? I’m totally making this ASAP! More mozzarella in my diet is always a priority.
I am totally down with anything and everything that is referred to as the Cat’s Meow and includes parmesan! I have a huge block of parm in the refrigerator right now that I just keep snacking on and can’t stay away from! I love that you made gf eggplant parm! I looks delicious and I just want to dive right into that skillet right now! Going over to Kelly’s to check it out right now!
Oh god this eggplant is all I am craving right now. Perfect for my vegetarian family too! A recipe I must make!
I can see why you love Annie. I just made a cookie recipe of hers the other day and absolutely loved them. This ooey, gooey masterpiece looks wicked tasty!
As much as I love eggplant this is one dish I have yet to make! I know, shame on me. Pics are mouthwatering!
Ok so the sad truth is that I’ve never had eggplant parmesan. It looks so good, it’s just not something my family ever made or ate, so I don’t think to make it myself. Your photos are drool-worthy though!
Oh look at what you’ve done here. Fabulous! I’m coming over and I’ll bring some napkins for us. Looks like we’re going to need them!
Eggplant parm is the best and I love the idea of a skillet version!
And that’s too funny- why do they call it parm?
I can’t help but think of my husbands stepmother, aka the pickiest eater on the face of planet, when I hear chicken parm. She orders it all of the time when we go out to eat and says, “I’ll have the chicken parm with no parm, please.” It’s hilarious to watch people’s reactions. She drives me nuts!
Oh man, I wish I were diving into that pan right this second. That looks soooo good!!
i love good eggplant parmesan, your version looks delightful.
Usually eggplant makes me cringe, but THIS, that sauce! I want it!
GAH. Let’s parmesan ALL the things. I seriously need this. Like tonight.
Maybe even yesterday. You get it.
Pinned!
Aaaaaaaaand I just drooled all over my computer.