Breading. I have a love/hate relationship with breading of course. Being gluten-free doesn’t really allow me to eat the crunchy goodness of, say, a chicken-fried chicken or the yummyness of Buffalo Wild Wings. Well, not easily at least! I miss things. Chicken Parmesan being one of them. But since I am trying to eat healthier [on top of already being gluten-free], I thought I’d give Eggplant Parmesan a whirl. And since Sprouts had eggplants on sale for 88¢ each this week, I was ready to go!
I got the recipe from Adventures of a Gluten-Free Mom and adapted it a little. It is also baked which greatly adds to the health factor! ;) Here is her recipe with my adaptations colored.
Baked Eggplant Parmesan
3 Eggplants, peeled and thinly sliced (I only used one eggplant since I’m not feeding an army.)
2 Eggs, beaten
4 cups Italian Seasoned Bread Crumbs (I used Cracker Crumbs that I crushed from Glutino’s Gluten Free Crackers in Vegetable flavor in my food processor)
6 cups Spaghetti Sauce, divided (I used one large 16 oz. can — again, not feeding an army!)
1 16-ounce package Shredded Mozzarella, divided
1/2 cup Grated Parmesan Cheese (I forgot the Parmesan, so I guess its technically not Eggplant “Parmesan,” lol)
1/2 tsp. Dried Basil
- Preheat oven to 350 degrees F (175 degrees C).
- Dip eggplant slices in egg, then in bread crumbs (or cracker crumb mixture). Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side. (I baked for 6 mins 30 seconds on each side because the crackers weren’t browning)
- In a 9 x 13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
- Bake in preheated oven for 35 minutes, or until golden brown.
It was seriously a HIT! ;) It still made far more than we would eat, but it was great. I mean, EVEN MY TWO YEAR OLD ATE SOME. If that doesn’t sell you… ;)