You are preparing dinner for two on Valentine’s Day. Bake Free suggested several options for you like Love Romantic Salad and Chicken with Artichoke and Mushroom. But how about a vegetarian option? How about a gluten-free Eggplant Parmigiana? It might take some time to prepare, but it’s delicious, healthy, and moreish. You can make it ahead of time, and bake it just before dinner.


Servings: 2-3 

- 3 eggplants medium size
- 2 cups milk (to soak the eggplant)
- 1 tsp salt
- 1 cup gluten-free breadcrumbs or store-bought ones
- 1 tbsp. chopped parsley
- 1 cup grated parmesan cheese
- 1 cup grated Mozzarella or Emmental Cheese
- 2 tbsp. vegetable oil (I use canola)
- 3 cups marinara sauce (store-bought but make sure it’s gluten-free) or Homemade tomato sauce


  1. Peel and slice the eggplant (around 1 ½ cm thick).
  2. Put the milk and salt in a deep bowl.
  3. Add the sliced eggplant to the milk and cover with a plate.
  4. Make sure that the eggplants are totally submerged in the milk.
  5. Soak the eggplants for 1 hour.
  6. Oil an oven sheet pan with 1 tbsp. vegetable oil.
  7. Mix the breadcrumbs with ½ cup grated parmesan and the chopped parsley.
  8. Take out the eggplant slices from the milk and dip in the breadcrumb mix.
  9. Make sure the crumbs cover the eggplant from all sides.
  10. Lay the eggplant slices on the sheet pan.
  11. Brush the top of the eggplants with the remaining oil.
  12. Put in a preheated oven on 200°C for 10 minutes.
  13. Flip the eggplant slices on the other side and bake for another 10 minutes.
  14. Meanwhile, heat the tomato sauce and prepare your station to assemble the eggplant parmigiana.
  15. Mix the grated Mozzarella or Emmental cheese with the remaining grated parmesan cheese 
  16. Put around 1 cup of tomato sauce in an oven-safe glass serving dish. 
  17. Lay the eggplant slices and then add grated cheese and more tomato sauce.
  18. Repeat the whole process and finish with more grated cheese.
  19. Bake the eggplant parmigiana in a hot oven for another 30 minutes or until the eggplants are soft to the touch and the cheese is golden brown.