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
Directions:
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
black pepper
red pepper flakes
pinch of sugar
Directions:
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.
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Posted on April 18th, 2007 by Natalie
Filed under: Celiac, Gluten Free, Italian, Pasta, Vegetarian
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Looking good…
Looks like you have your sauce recipe down.
I’d be interested in stealing yours!
I am so glad you stopped by my blog and now I have the chance to try all of your wonderful recipes. Glad to meet you. You have been very busy here and your recipes look devine. Can’t wait to dive in and give a few a try.
One of these days, I will post mine, it will have to figure out the measurements..and it is very simple and not many ingredients at all, you will be surprised.
I liked your addition of anchovy paste, I would not have thought to do that.
Although my beautiful Auntie Anne who made the best pizza ever, used to put that on it.
Once again, Natalie you have really come up with a great recipe! We love eggplant parmesan in our family, too, and this one is outstanding. The marinara sauce is molto bene! I have never used anchovy paste before, and was moderately apprehensive…however…the proof is in the taste, and this one has it. The eggplant “oven fried” is a great idea and calorie saver, too. Grazi, my friend!
So glad you liked it! Even with the breadcrumbs, oil-fried eggplant soaks up so many calories! I much prefer the oven-baked version.
Wow! I made this last night and it was fantastic! I used gluten free waffles for the breadcrumbs and it worked out really well. I had read online about someone recommending using Van’s gluten free waffles for breadcrumbs because it tastes better! I was a little hesitant to use the anchovy paste, but it really brought out the flavor. Thanks so much for posting this recipe. I can’t wait to try some of your other ones very soon!