Skip to content

Sonoma Market

Sonoma, CA 95476
6 a.m. to 9:30 p.m.
(707) 996-3411
eggplant horizontal

Gluten-Free Eggplant Parmesan with Shredded Beef Short Ribs

Prep time:
20 minutes + 20 minutes resting
Cook time:
15 minutes
3-4 servings
1 out of 5

Enjoy extra meaty Eggplant Parmesan without the gluten by using leftover short ribs and nut-based "bread" crumbs. 


  • 1 eggplant
  • ½ teaspoon salt
  • ½ cup rice flour
  • 2 Fresh to Market Organic Eggs, whipped
  • 1½-2 cups gluten-free nut-based "bread" crumbs
  • 2-3 ounces vegetable oil
  • 4-6 ounces Fresh to Market Marinara Pasta Sauce
  • 4-6 ounces braised short ribs (leftover), shredded
  • 2-3 ounces shredded Parmesan
  • 4-6 ounces shredded mozzarella


Slice eggplant into ¾-inch rings. Season each side with salt and let rest for 20 minutes to draw out excess moisture. Pat dry with a paper towel, then dredge in rice flour, dip in egg and coat in nut crumbs.

Heat oven to 400°F.

Heat a skillet to medium heat and add the vegetable oil. Sauté each breaded eggplant until golden brown on both sides. Transfer to a paper towel to remove excess oil, then place on a lined baking sheet.

Top each piece with marinara, shredded short ribs, more marinara, Parmesan and mozzarella cheese. Place in oven and bake for 7-10 minutes, until cheese is golden brown.

  • eggplant horizontal
  • eggplant parmesan vertical
  • eggplant parmesan square