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Gluten-Free Eggplant Parmesan
Created by: Howcan Team
Ingredients
- 2 medium eggplants, sliced into 1/2 inch rounds
- 1 cup gluten-free breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 eggs, beaten
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Preheat the oven to 375°F (190°C).
- Sprinkle the eggplant slices with salt and let them sit for 15 minutes to draw out the bitterness. Pat dry with paper towels.
- In a shallow dish, combine the gluten-free breadcrumbs with the grated Parmesan cheese.
- Dip each eggplant slice into the beaten eggs, then coat with the breadcrumb mixture, pressing gently to adhere.
- Heat 1/4 inch of olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown on both sides, about 3 minutes per side. Transfer to a paper towel-lined plate to drain.
- Spread 1/2 cup of marinara sauce in the bottom of a 9x13 inch baking dish. Arrange half of the fried eggplant slices in a single layer over the sauce. Top with another 1/2 cup of marinara sauce and half of the shredded mozzarella cheese. Repeat with the remaining eggplant, marinara sauce, and mozzarella cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Garnish with chopped fresh basil before serving. Enjoy!
Gluten-Free Eggplant Parmesan has a rich history rooted in Italian cuisine. This classic dish originated in the Campania region of Italy, where chefs carefully crafted layers of crispy eggplant, savory marinara sauce, and gooey mozzarella cheese. Over time, the dish evolved to accommodate gluten-free diets, with chefs replacing traditional breadcrumbs with gluten-free alternatives. Today, renowned Italian restaurants in New York City, such as Carbone and L'Artusi, serve exceptional versions of this gluten-free delight. The key to a perfect Gluten-Free Eggplant Parmesan lies in the crispy texture of the eggplant and the robust flavors of the marinara sauce. For a twist, some chefs use polenta or almond flour as a gluten-free breading alternative, adding a unique crunch to the dish.
75 min
4
380 calories
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