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+ servings
Eggplant Parmesan Pasta / This gluten free baked pasta dish is a great! Made #glutenfree with Chickapea Pasta, and layered with crispy baked eggplant slices and lots of cheese!
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4.92 from 25 votes

Baked Eggplant Parmesan Pasta

This comforting pasta casserole has all the amazing flavor of a traditional eggplant parmesan recipe, but made gluten free with Chickapea Pasta, and with homemade gluten free breadcrumbs. Baking the eggplant instead of frying it saves a ton of calories making this a very healthy dinner choice!
Prep Time25 minutes
Cook Time1 hour
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 large servings
Calories: 470kcal

Ingredients

Baked Eggplant Slices

Pasta Bake

  • 1 box Chickapea Pasta
  • 1 jar marinara sauce organic, if possible
  • 1/2 cup parsley chopped, optional
  • 3/4 cup mozzarella cheese shredded

Instructions

  • Preheat the oven to 425 degrees F.
  • Line a baking sheet with a Silpat mat, or with baking paper. If neither of these options is available, use olive oil to generously grease your baking tray.
  • Slice eggplant into 1/3-1/2 inch slices.
  • In 1 bowl, add an egg and beat it.
  • In a 2nd small bowl, add the rest of the eggplant ingredients (parmesan, blended brown rice crisp cereal, almond flour, Italian seasoning and sea salt).
  • Dip a slice of eggplant into the egg, and then coat with the parmesan breadcrumb mixture. Repeat until all eggplant slices are coated and laid out on the baking sheet. Allow a little space in between each slice of eggplant so they get crispy all around.
  • Bake the eggplant for 15 minutes, then flip, and bake for another 15 minutes, until slices are golden brown and crispy.
  • Reduce oven temperature to 375 degrees F.
  • Cook Chickapea pasta in a pot of boiling water for 3-5 minutes. You'll want your pasta a bit undercooked, because it will continue to cook in the casserole.
  • In a casserole dish, add the pasta, and then pour on 2/3 of a jar of marinara sauce. Top with chopped parsley, and then arrange crispy baked eggplant slices across the top. Top eggplant slices with mozzarella cheese.
  • Bake casserole for 20-25 minutes, until sauce is bubbly and the cheese is beginning to brown.
  • The leftovers of this dish are amazing, but if you're preparing this ahead of time for a gathering, I recommend precooking the eggplant slices and pasta, but assembling the dish just prior to baking for best results.

Nutrition

Calories: 470kcal | Carbohydrates: 58g | Protein: 30g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 66mg | Sodium: 1393mg | Potassium: 1221mg | Fiber: 15g | Sugar: 13g | Vitamin A: 1710IU | Vitamin C: 26.1mg | Calcium: 374mg | Iron: 7.1mg