GLUTEN FREE EGGPLANT PARMESAN RECIPES

Steps:

• Preheat oven to 400 degrees F. Coat 2 large baking sheets with cooking spray.
• Arrange eggplant slices on the prepared pans. Sprinkle with 1/4 teaspoon each salt and pepper. Roast until tender, about 20 minutes.
• Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook, stirring, until softened, about 4 minutes. Add garlic and cook for 1 minute. Add tomatoes, wine, basil, oregano, 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper; bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until thickened, about 10 minutes.
• Spread about 1 cup of the sauce in a 9-by-13-inch baking dish. Arrange half the eggplant slices on the sauce. Top with 1 cup sauce and sprinkle with half the mozzarella and half the Parmesan. Repeat with the remaining ingredients to make one more layer.
• Bake until the sauce is bubbling around the edges and the cheese has browned in spots, about 25 minutes. Let cool for 10 minutes. Sprinkle with basil before serving, if desired.

Steps:

• Preheat oven to 350.
• Pour 1/2 cup spaghetti sauce into the bottom of a 9X13 baking dish.
• Slice eggplant into 6 equal slices.
• Season eggplant slices with salt and pepper.
• Pulse bread in a blender to make bread crumbs (I have only used the Udi brand for this - all GF breads are not equal so I hope you can get this kind because it is really good -- especially compared to some of the others).
• Combine the bread crumbs with the garlic powder.
• Spread bread crumbs out in a flat dish (a plate works too).
• Combine the egg and milk in a dish.
• Sprinkle GF baking flour in another dish.
• Dip the eggplant in the flour mixture, then the egg mixture and then in the bread crumbs (very important - do not skip the flour step or else your bread crumbs won't adhere to the eggplant- trust me on this).
• Heat a little less than half of the oil over medium heat in a large pan and add 3 of the eggplant slices. Fry on one side until golden brown, about 3 minutes. Drizzle some of the oil on the top sides of the eggplant, turn and cook another 3 minutes.
• Repeat with remaining eggplant slices (if you put all the oil in the pan right away the first eggplant slices will soak up all the oil and there won't be any remaining for the next batch - I know this from experience!).
• Place the slices in the prepared pan.
• Pour remaining sauce over eggplant.
• Sprinkle cheeses on top.
• Bake for 30 minutes or until cheese is golden brown and sauce is bubbly.