Gluten Free Eggplant Parmesan Food

GLUTEN-FREE EGGPLANT PARMESAN

Steps:

• Special equipment: a broiler-safe 9-by-13-inch baking dish
• Position 2 oven racks in the center and upper third of the oven, and preheat to 425 degrees F. Line 2 rimmed baking sheets with parchment.
• Cook the oil, tomato paste, garlic and 1/2 teaspoon salt in a large skillet over medium heat, stirring, until the oil turns yellow, about 2 minutes. Add the tomatoes. Rinse the can with about 1 1/2 cups water, and add the tomato water and basil to the skillet. Bring to a simmer, and cook until the sauce thickens, about 20 minutes.
• Meanwhile, put the almond flour in a medium bowl. Whisk the eggs and 3 tablespoons water in another medium bowl until frothy.
• Lay out the eggplant on a clean surface, and season with 1/2 teaspoon salt and a few grinds of pepper. Dip the eggplant in the egg, press into the almond flour to coat, then place on the prepared baking sheets. Bake until the eggplant is tender and the crust is golden brown, 30 to 35 minutes. Rotate the baking sheets if the top one is browning too quickly.
• Turn the oven to broil. Spread a little of the sauce on the bottom of a broiler-safe 9-by-13-inch baking dish. Arrange half the eggplant in the dish in as close to an even layer as you can without overlapping too much. Spread half the remaining sauce on top, then 1/4 cup of the mozzarella. Top with the remaining eggplant, sauce and mozzarella and the Parmesan. Broil until the cheese is melted and browned, about 1 minute. Sprinkle the parsley over the top, and serve immediately, while the cheese is still warm.

EGGPLANT PARMESAN - GLUTEN-FREE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Pour bread crumbs in a shallow bowl.
• Dip eggplant into eggs; coat with gluten-free bread crumbs. Place in a single layer on prepared baking sheet; lightly sprinkle with Parmesan cheese.
• Bake in the preheated oven for 6 minutes; remove from oven. Flip eggplant with a spatula; brush with olive oil. Bake until golden brown, about 6 minutes. Remove from oven; reduce heat to 350 degrees F (175 degrees C).
• Spread enough spaghetti sauce into a 7x11-inch baking pan to cover the bottom; layer on some of the eggplant slices. Sprinkle mozzarella cheese over eggplant; top with Parmesan cheese. Repeat layering sauce, eggplant, mozzarella cheese, and Parmesan cheese in this order; top with basil.
• Bake in the preheated oven until cheese is bubbly and lightly golden, about 25 minutes.

GLUTEN FREE EGGPLANT PARMESAN

Steps:

• Preheat oven to 350.
• Pour 1/2 cup spaghetti sauce into the bottom of a 9X13 baking dish.
• Slice eggplant into 6 equal slices.
• Season eggplant slices with salt and pepper.
• Pulse bread in a blender to make bread crumbs (I have only used the Udi brand for this - all GF breads are not equal so I hope you can get this kind because it is really good -- especially compared to some of the others).
• Combine the bread crumbs with the garlic powder.
• Spread bread crumbs out in a flat dish (a plate works too).
• Combine the egg and milk in a dish.
• Sprinkle GF baking flour in another dish.
• Dip the eggplant in the flour mixture, then the egg mixture and then in the bread crumbs (very important - do not skip the flour step or else your bread crumbs won't adhere to the eggplant- trust me on this).
• Heat a little less than half of the oil over medium heat in a large pan and add 3 of the eggplant slices. Fry on one side until golden brown, about 3 minutes. Drizzle some of the oil on the top sides of the eggplant, turn and cook another 3 minutes.
• Repeat with remaining eggplant slices (if you put all the oil in the pan right away the first eggplant slices will soak up all the oil and there won't be any remaining for the next batch - I know this from experience!).
• Place the slices in the prepared pan.
• Pour remaining sauce over eggplant.
• Sprinkle cheeses on top.
• Bake for 30 minutes or until cheese is golden brown and sauce is bubbly.

EGGPLANT PARMESAN FOR THE SLOW COOKER

Steps:

• Place eggplant slices in a large bowl in layers, sprinkling each layer with salt. Let stand for 30 minutes to drain. Rinse and dry on paper towels.
• Heat olive oil in a large skillet over medium heat. Whisk eggs with water and flour until smooth. Dip eggplant slices in batter and fry in the hot oil until golden brown, working in batches of 2 to 3 slices at a time.
• Mix seasoned bread crumbs with Parmesan cheese in a bowl. Place 1/4 of the eggplant slices into a slow cooker and top with 1/4 of the crumbs, 1/4 of the marinara sauce, and 1/4 of the mozzarella cheese. Repeat layers three more times.
• Cover and cook on Low until tender and flavors have blended, 4 to 5 hours.