Golden-Crusted Gluten-Free Eggplant Parmesan with Herbed Cashew Crust

Celiac.com 05/03/2025 - Eggplant Parmesan traces its roots to Southern Italy, where resourceful cooks transformed the humble aubergine into a celebration dish. Traditionally layered with wheat breadcrumbs, this recipe reinvents the classic with a nutty gluten-free crust that would make Neapolitan grandmothers nod in approval. The eggplant's journey from Middle Eastern gardens to Italian tables mirrors our own culinary adaptation - honoring tradition while embracing modern dietary needs. Unlike heavy fried versions, this baked interpretation lets the eggplant shine, with a crisp golden shell giving way to velvety flesh beneath blankets of melted cheese and vibrant tomato sauce.

Golden-Crusted Gluten-Free Eggplant Parmesan with Herbed Cashew Crust Recipe:

Ingredients:

Celiac.com Sponsor (A12):
For the Eggplant:

• 2 large firm eggplants (about 2 lbs)
• 1 cup raw cashews
• ½ cup gluten-free rolled oats
• 3 tbsp nutritional yeast
• 1 tsp each dried oregano, basil, garlic powder
• ½ tsp sea salt
• 2 eggs (or flax eggs for vegan)
• Olive oil spray

For Assembly:

• 3 cups homemade marinara (or quality jarred sauce)
• 8 oz fresh mozzarella, thinly sliced
• ½ cup grated Pecorino Romano
• 1 cup fresh basil leaves, torn
• 1 ball burrata (optional garnish)

Directions:

1. Prepare the Crust:
Pulse cashews and oats in a food processor until coarse meal forms. Add nutritional yeast, herbs, and salt; pulse to combine. Transfer to a shallow bowl.

2. Prep the Eggplant:
Slice eggplants into ½-inch rounds. Salt generously and let sweat 30 minutes. Pat dry thoroughly. Whisk eggs in separate bowl.

3. Create the Crisp Coating:
Dip each slice in egg, then press into nut mixture, coating both sides. Arrange on parchment-lined baking sheets. Lightly spray with oil.

4. First Bake:
Roast at 400°F for 20 minutes until golden, flipping halfway. Reduce oven to 375°F.

5. Layer with Care:
In a 9x13 baking dish, spread ½ cup sauce. Add eggplant in single layer, top with mozzarella slices, sprinkle Pecorino, and repeat layers. Finish with sauce and cheese.

6. Final Bake:
Cover with foil and bake 25 minutes. Uncover and bake 15 minutes more until bubbly. Rest 10 minutes before serving.

A Traditional Italian Dish That Bridges Past and Present

This gluten-free eggplant parmesan carries the soul of Italian cucina povera while speaking to contemporary palates. The cashew-oat crust delivers satisfying crunch without masking the eggplant's creamy essence, while quality cheeses and bright basil keep flavors authentic. As you cut through the crisp exterior to reveal molten layers beneath, you'll understand why this peasant dish became royalty. Serve with a crisp salad for a meal that nourishes both body and heritage - proving gluten-free adaptations can honor tradition while creating new memories.