Thursday, November 17, 2011

Gluten-Free Eggplant Parmesan

2 large eggplants
2 jars of marinara sauce (I always double check with the company to make sure the sauce is gluten-free), or you can always make your own sauce. This particular day, I was a little lazy! If you do use your own sauce, I would suggest making it a day in advance to save time.
1 Lb. grated mozzarella
1 cup fresh grated Parmesan
4 eggs
4 cups of gluten-free bread crumbs (Glutino is my brand of choice for MOST gluten-free products I buy) Please see their website and check out their huge variety of items!! www.glutino.com
1/4 cup of milk
vegetable oil for frying the eggplant
salt- one tsp for the eggplant and one tsp for the bread crumbs
pepper- 1/2 tsp for the eggplant and 1/2 tsp for the bread crumbs
garlic powder- one tsp for the eggplant and one tsp for the bread crumbs
Italian seasoning- one tablespoon for the eggplant and one tablespoon for the bread crumbs
If you would like it to have a little bite, add 1 tsp of chili flakes or 1/8 of a tsp to the mixture

  • Cut the top and bottom off the eggplant. Peel the eggplant, and then slice it into 1/4" thick pieces. 
  • Season the eggplant lightly with salt, pepper, garlic powder, and Italian seasoning. 
  • Heat the oil in a large saucepan that will be able to hold several pieces of eggplant at one time.
  • While the oil is warming up, beat the eggs and the milk in a medium bowl. 
  • Put the bread crumbs into a large zip lock bag. Season with salt, pepper and Italian seasoning. 
  • Dip the eggplant into the egg mixture, then into the zip lock bag. Close the bag tightly and shake well, to ensure the eggplant is evenly coated. 
  • Fry the eggplant at medium heat for about 5 minutes per side, or until each side is golden brown. 
  • Place fried eggplant on paper towels while you fry the rest, to get rid of some of the excess oil. (I usually snack on the small slices, and save the large ones for the casserole.)
  • Place one layer of eggplant in a large casserole dish. Spread an even layer of marinara sauce over the eggplant, then add  1/2 the Parmesan and 1/2 the mozzarella to the top. 
  • You may not need both jars of sauce. It depends on how much sauce you like. I usually use about 1 1/2 jars. 
  • Add one more layer of eggplant, sauce, Parmesan and mozzarella...
  • Bake at 350 degrees for about an hour or until the cheese is bubbling and a beautiful golden color. 
Enjoy!!! 
Please leave your comments once you have made this yummy dish! I love to hear about people enjoying food! Especially comfort food like eggplant Parmesan!! Cooking is one of my passions! Since my daughter has to be on  gluten-free diet, I am on a mission to adapt all recipes! I wouldn't want her to have to miss out on something so delicious!

This dish also makes for great leftovers! It's even better the next day! I sometimes even eat it for breakfast!