My favorite food growing up was Eggplant Parmesan. It was definitely a priority to make a gluten-free version. When I adapted this timeless Italian classic to be gluten-free, I baked the eggplant because it meant less mess and less calories.
BAKED EGGPLANT PARMESAN
2 large eggplants, peeled and cut in 1/2 inch rounds Visit this site for tips on preparing eggplant: Season by Season
2 eggs beaten + 2 Tablespoons of milk or water
1 cup gluten-free bread crumbs
48 oz. favorite Marinara Sauce
1.5 cups of mozzarella cheese
olive oil for greasing pans
Tinkyada brown rice spaghetti pasta
Preheat the oven to 375 degrees. Prepare the marinara sauce if making homemade. The marinara sauce can simmer while you prepare the rest of the dish. Grease two baking sheets with olive oil. Create an assembly line. Put the beaten egg mixture in a medium bowl and the bread crumbs in a plastic bag or large plate. Dip the eggplant rounds in the beaten egg+2 tablespoons of water and then cover with gluten-free breadcrumbs. Lay the covered eggplant round on the oiled baking sheet. Repeat until all the eggplant rounds are on the baking sheets. Bake for 20 minutes and turn the eggplant rounds over with a spatula. Bake for an additional 15-25 minutes until the breadcrumbs are brown and the eggplant is tender.
Once the eggplant is done, it is time to assemble the eggplant parmesan. Turn the oven temperature up to 400 degrees. Pour 2 cups of the marinara sauce in the bottom of a 9×13 baking dish. Layer the eggplant over the marinara sauce. Cover the eggplant with more marinara sauce and top with mozzarella cheese. Layer any remaining eggplant and top with marinara sauce and mozzarella cheese. Bake for 15-20 minutes until the cheese is melted and the sauce is bubbly. Serve over Tinkyada brown rice spaghetti.
This is the Marinara recipe I used:
2 cans (28 oz size) Muir Glen Organic Crushed Tomatoes with Basil
2.5 teaspoons garlic, minced
1/4 cup olive oil
.7 oz – 1 oz anchovy paste (provides a backbone for the sauce)
3 Tablespoons fresh basil, chopped
1/2 teaspoon fresh oregano, chopped
2 Tablespoons Italian parsley, chopped
red pepper flakes
pinch of sugar
Heat oil in a large saucepan. Add garlic and cook for about a minute. Then add anchovy paste, parsley, basil, and oregano. Cook about four minutes or until the anchovy paste is thoroughly combined with the other spices. Stir in the crushed tomatoes. Simmer for 30-45 minutes. Taste the sauce and adjust as needed. I added a pinch of sugar and some red pepper flakes.