Gluten Free Eggplant Parmesan
***For best results make this 2 days before serving***
Ingredients:
One large Eggplant
Corn Starch
6-10 eggs
Salt/ Pepper
Canola/ olive oil (for frying)
Your favorite sauce (Hunts canned is GF/ Classico has many that are GF)
Mozzarella Cheese (Sargento is GF)
Parmesan Cheese (Bel Gioiso is GF)
A glass pan (pie pan for smaller serving/ baking pan for larger)
A plate
A roll of paper towels
Directions
1. Thinly slice (1-2 cm) eggplant.
2. In frying pan heat oil (whatever kind you choose) on medium heat (about 3/4 inch full.
3. Mix 6-8 eggs in a large enough bowl to dip eggplant in.
4. Fill another bowl with corn starch (add salt/ pepper to corn starch and mix in).
5. When oil is ready thinly coat each piece of eggplant in corn starch.
6. Dip coated eggplant in egg and fry 3-4 minutes on each side until golden brown.
7. Lay eggplant on a paper towel on the plate. Continue making layers as you go.
8. Once all eggplant is fried put a thin layer of sauce (gravy) on the bottom of the glass pan.
9. Make a thin layer of eggplant on top of it (it's ok if there are spots where they don't touch).
10. Put a layer of sauce and both cheeses on top. (Mozzarella can be thinly sliced if it comes in a block or you can buy pre-shredded).
11. Continue steps 8-9 until the pan is full.
12. For the top layer I usually put sauce then a A LOT of cheese :)
13. Cover with tin foil.
14. For best results refrigerate this for 2 days.
15. Bake at 350 degrees for about 45 minutes covered with tin foil.
16. Take off tin foil and bake for another 15-20 minutes until lightly brown on top.
17. Enjoy!!
This meal can be safely enjoyed with Trader Joe's Gluten Free Pasta, Classico Tomato and Basil sauce, and a delicious "Better Bread Company" Dinner roll!
