How do I keep this recipe gluten-free?

Use certified gluten-free packaged ingredients and avoid shared utensils, boards, pans, or toppings that touched gluten-containing foods.

Can I adjust the main ingredients?

Yes. Swap ingredients with similar moisture, protein, or cooking behavior to keep timing and texture close to the original.

How do I serve it with mixed-diet family?

Serve the gluten-free recipe first and keep any gluten-containing toppings and sides separate.

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Dinner

Gluten-Free Mediterranean Baked Eggplant and Chickpea Gratin

Name: Gluten-Free Mediterranean Baked Eggplant and Chickpea Gratin
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 2 medium eggplants (about 1.5 lbs), sliced into 1/4-inch thick rounds; 1 can (15 oz) chickpeas, drained and rinsed; 3 tbsp extra virgin olive oil, divided; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 red bell pepper, diced; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/4 tsp crushed red pepper flakes (optional); 1 can (14 oz) diced tomatoes, drained; 1/4 cup fresh parsley, chopped; 1/4 cup fresh basil, chopped; Salt and freshly ground black pepper, to taste; 1/3 cup gluten-free breadcrumbs or gluten-free panko; 2 tbsp nutritional yeast (optional, for cheesy flavor); Juice of 1 lemon; Fresh basil leaves for garnish

By Freeflourish Test KitchenReviewed by Freeflourish Editorial TeamPublished Apr 30, 2026 · Updated Jul 7, 2026

Mediterranean 60 mins glutenfreevegetariandairyfreeoptionsfamilyfriendlycomfortfoodmaincoursebakingeasysidedishseasonal

Enjoy this warm, comforting Mediterranean baked eggplant and chickpea gratin, a family-friendly gluten-free and dairy-free recipe perfect for dinner or a seasonal side dish. This easy, wholesome main course features flavorful roasted vegetables in a rich tomato sauce topped with gluten-free breadcrumbs for a satisfying crunch.

Gluten-Free Mediterranean Baked Eggplant and Chickpea Gratin

Prep 15 min

Cook 45 min

Total 60 min

Servings 6

Difficulty easy

Cuisine Mediterranean

Ingredients

Servings 6

2 medium eggplants (about 1.5 lbs), sliced into 1/4-inch thick rounds
1 can (15 oz) chickpeas, drained and rinsed
3 tbsp extra virgin olive oil, divided
1 medium onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, diced
1 tsp smoked paprika
1/2 tsp ground cumin
1/4 tsp crushed red pepper flakes (optional)
1 can (14 oz) diced tomatoes, drained
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
Salt and freshly ground black pepper, to taste
1/3 cup gluten-free breadcrumbs or gluten-free panko
2 tbsp nutritional yeast (optional, for cheesy flavor)
Juice of 1 lemon
Fresh basil leaves for garnish

FreeFlourish Gluten-Free Mediterranean Baked Eggplant and Chickpea Gratin ingredients

Instructions

Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
Arrange the eggplant slices in a single layer on the baking sheets. Lightly brush both sides with 2 tablespoons of olive oil and season with salt and freshly ground black pepper.
Roast the eggplant in the oven for 20-25 minutes, flipping halfway through, until tender and lightly golden. Remove and set aside.
While the eggplant roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 4-5 minutes until translucent and fragrant.
Add the garlic and red bell pepper, cooking for another 3-4 minutes until softened.
Stir in the smoked paprika, ground cumin, and crushed red pepper flakes (if using), cooking for 1 minute until aromatic.
Add the drained diced tomatoes and chickpeas. Stir to combine and cook for 5 minutes, allowing the flavors to meld and excess liquid to reduce slightly.
Remove the skillet from heat then stir in the chopped parsley, fresh basil, and lemon juice. Season with salt and freshly ground black pepper to taste.
Spread a thin layer of the chickpea and tomato mixture on the bottom of a 9x9-inch (or similar size) baking dish.
Layer half of the roasted eggplant slices over the chickpea mixture. Top with half of the remaining chickpea mixture, then repeat layering with the remaining eggplant and chickpeas.
In a small bowl, combine gluten-free breadcrumbs with nutritional yeast (if using). Evenly sprinkle this mixture over the top layer for a golden, crunchy topping.
Place the gratin in the oven and bake at 375 degrees F for 20 minutes until bubbling and the topping is golden brown.
Remove from the oven and let cool slightly before serving. Garnish with fresh basil leaves.
Serve warm as a delicious gluten-free main course or a hearty seasonal side dish with crusty gluten-free bread or a fresh green salad.

FreeFlourish Gluten-Free Mediterranean Baked Eggplant and Chickpea Gratin finished dish

Tips

Allergen Overlap Note

Check every packaged ingredient for certified gluten-free status, especially spices, broths, sauces, seed products, and baking staples. Use clean prep surfaces and dedicated utensils when preparing Gluten-Free Mediterranean Baked Eggplant and Chickpea Gratin for someone with celiac disease.

Texture Expectations

Gluten-Free Mediterranean Baked Eggplant and Chickpea Gratin should keep the intended servings texture when cooked and plated carefully.

Dining With Non-GF Family Note

Prepare and serve on a dedicated gluten-free surface first, then keep any shared side dishes separate with dedicated serving utensils.

Frequently Asked Questions

Can I make Gluten-Free Mediterranean Baked Eggplant and Chickpea Gratin ahead?: Yes. Prepare components early, then store and reheat according to the storage guidance so the texture stays close to fresh.
How do I keep this recipe gluten-free?: Use certified gluten-free packaged ingredients and avoid shared utensils, boards, pans, or toppings that touched gluten-containing foods.
Can I adjust the main ingredients?: Yes. Swap ingredients with similar moisture, protein, or cooking behavior to keep timing and texture close to the original.
How do I serve it with mixed-diet family?: Serve the gluten-free recipe first and keep any gluten-containing toppings and sides separate.

Ingredient Replacements

Salt and freshly ground black pepper: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
Juice of 1 lemon: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
Fresh basil leaves for garnish: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
main vegetable: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
protein: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.

Storage and Reheating

Cool completely before covering. Refrigerate leftovers for up to 4 days, or freeze for later use. Reheat slowly to keep texture closer to fresh.

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Gluten-Free Mediterranean Baked Eggplant and Chickpea Gratin

Recipe Details

Ingredients

Instructions