Welcome back to the blog! July was very busy for me, but blogging is back on track. This week’s blog is a recipe for gluten free eggplant parm.
I might’ve lied when I said there was a recipe, because it’s more like a general idea. I was in the mood for eggplant parm the other night, but my cooking partner got distracted and I made things up as I went.
Ingredients:
-2 eggplants, peeled and cut
-Salt
-Tomato sauce
-Parmesan cheese
-Fresh basil
Directions:
Peel your eggplants, then cut into thin circles. Lay them out on paper towels and sprinkle with salt to dry them out.
After they’ve sat out for a few minutes, lightly cover the bottom of a baking dish with olive oil, then tomato sauce. Lay your eggplant on top of this layer and add more sauce and cheese. It is best to do thin layers to prevent a soggy final product.
Repeat until you have used all of your eggplant. Top with extra Parmesan and bake at 350 for 45 min. Top with basil.
This is not the traditional eggplant with battered or breaded layers, but you could use this recipe as a backbone and bread the eggplant with gluten free breadcrumbs and an eggwash. Bake them for about 10 minutes, then continue on with the layers in this recipe. You could also top this recipe with breadcrumbs to create a crunchier final product.
Happy cooking!
-Nicole
Gluten Free Me 