By Sandy Kirby Quandt
Here is an updated gluten-free recipe from one I used to make before I was diagnosed as gluten-intolerant. I love Eggplant Parmesan, but since I’m gluten-intolerant, that dish of breaded eggplant was crossed off my list. The other day while looking through an old cookbook, I saw the recipe I used to make…and sighed. Then I had an idea. The following recipe is my decades old recipe adapted to be gluten-free. Thanks, Pilot, for finding the gluten-free Panko bread crumbs.
- 2 medium to large eggplants, peeled and sliced diagonally
- 15 oz can tomato sauce
- 2 cups shredded Mozzarella cheese
- Container of Gluten-free Panko breadcrumbs, or any other type g-f breadcrumbs
- Container of Grated Parmesan
Slice the eggplant diagonally and soak in enough water to cover for at least 1 hour. Place an empty pan on top of the eggplant to weigh it down and keep it submerged.
After the eggplant has soaked, drain and squeeze out the extra water.
Saute eggplant in very hot oil until light brown. Remove quickly and drain on paper towels.
Place the eggplant in a layer in a 9X12 inch rectangular baking dish.
Sprinkle the bread crumbs, grated Parmesan, and Mozzarella cheese on top of the eggplant. Lightly spoon tomato sauce over cheese.
Continue each layer until all the ingredients are used up.
Top with Mozzarella and bake at 300 degrees F for 30 minutes.
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I wish you well.
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