Gluten-Free Eggplant Parmesan

Eggplant Parmesan
The best baked eggplant Parm!
Write a review
Print
Ingredients
  1. 2 eggplants, (about 2 pounds total)
  2. 3 eggs
  3. 1 cup Whisked Gluten Free Breadcrumbs
  4. ½ teaspoon dried basil
  5. ½ teaspoon dried oregano
  6. ½ teaspoon salt
  7. ½ teaspoon pepper
  8. 1/2 cup freshly grated Parmesan cheese, (1 ounce), divided
  9. 2 1/2 cups tomato sauce
  10. 3/4 cup grated part-skim mozzarella cheese, (3 ounces)
  11. Olive Oil in a spray bottle or Olive Oil PAM
Instructions
  1. Preheat oven to 400 °F.
  2. Coat two baking sheets and an 8-by-11 1/2-inch baking dish with nonstick cooking spray.
  3. Cut eggplants crosswise into 1/4-inch-thick round slices.
  4. Whisk eggs in a shallow dish until frothy.
  5. Combine breadcrumbs, basil, oregano, 1/4 cup of the Parmesan, salt and pepper in another shallow dish.
  6. Dip the eggplant slices into the egg mixture, then coat with the breadcrumb mixture.
  7. Arrange the eggplant slices in a single layer on the prepared baking sheets.
  8. Spray prepared eggplants with olive oil (can use olive oil PAM or a spray bottle)
  9. Bake for 15 minutes then turn the eggplant slices over, spray the other side, then bake until crisp and golden, about 15 minutes longer.
  10. Stir basil into tomato sauce.
  11. Spread about 1/2 cup of the sauce in the bottom of the prepared baking dish.
  12. Arrange half of the eggplant slices over the sauce, overlapping slightly.
  13. Spoon 1 cup of the remaining sauce over the eggplant and sprinkle with half of the mozzarella cheese.
  14. Add a layer of the remaining eggplant slices and top with the remaining sauce, mozzarella and Parmesan.
  15. Bake, uncovered, until the sauce bubbles and the top is golden, 15 to 20 minutes
Whisked http://glutenfreebakerytoronto.com/
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply