Gluten free or not, that is some NICE lookin’ eggplant. I made my own breadcrumbs because some gluten free bread had floated to the back of the refrigerator & I refused to let it go to waste. I just fired up the food processor & pulsed the heck out of it. They ended up coarse because the bread was more stale than I’d care to admit. But really any sort of breadcrumbs will do.
This is super simple, & super inexpensive. It’s healthy, too, since it’s baked not fried. I have make fried eggplant, & it is delicious, but it’s a whole endeavor. And really, this is delectable, baked.
1 large or 2 medium sized eggplants, peeled & sliced in 3/4″ thick rounds
2 cups gluten free breadcrumbs
2 eggs, beaten with 1/4 cup milk & 1/4 cup water
2 cups tomato sauce
8-10 oz. shredded mozzarella cheese
Coat the slices of eggplant in the egg mixture, then press both sides into the breadcrumbs. Place each slice on a greased, rimmed baking sheet (I line with foil for easy cleanup), & bake at 400 degrees until soft to the touch & golden brown, 15 -20 minutes. Flip over the slices halfway through.
I took the leftover egg mixture & breadcrumbs I had, & made Spinach Balls. Jealous? Oh come on. I’ll post the recipe eventually.
Layer up eggplant parmesan in a glass 9″x12″ baking dish like so: Cover bottom of dish with tomato sauce, then place one layer of eggplant slices, cover each slice with sauce, and top with shredded cheese. Then the next slice of eggplant, sauce again, and top with the rest of the shredded cheese. Bake for 15-20 minutes at 350 degrees until cheese is melted & sauce is bubbling.
That’s it. No sweating the eggplant, no messy frying, no coronary artery disease.
You like? Let me know!