Recipe of the week:

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!