Today I am going to make gluten free dairy free Eggplant Parmesan.
INGREDIENTS
2 eggplants
3-4 eggs
2 cups gluten free flour
1 teaspoon salt, plus extra to salt eggplant
pepper
1 tablespoon oregano
1 tablespoon basil
2 cups gluten free breadcrumbs
1 tablespoon parlsey
1 tablespoon garlic powder
dairy free mozzarella cheese (Daiya)
dairy free parmesan cheese
marinara sauce
Preheat the oven to 350 degrees
Directions for making Eggplant Parmesan
The first thing you need to do is peel the eggplant and slice it. Lay it out on a cutting board, salt it, and let it sit for 15 minutes. This will draw the moisture out of the eggplant and it will keep it from getting soggy when you fry it. When the 15 minutes are up dab the eggplant dry with paper towels.
Heat a large skillet with enough oil to fill half the pan. Get out three containers, one for the eggs, one for the flour (season with salt and pepper), and one for the breadcrumbs. Put the gluten free flour in one bowl, the eggs in another (mix them), and seasoned bread crumbs in another. Dredge the eggplant in the seasoned flour, then in the egg, and then in the seasoned breadcrumbs.
Place about 5-6 pieces of eggplant in the pan at a time. You don’t want to crowd the pan. Cook for about 2 minutes on each side or until golden brown. Take out and drain the eggplant on paper towels. Now you can assemble the eggplant parmesan.
You can use a 9 x 11 pan or an 8 x 8 pan to make the Eggplant Parmesan. Start by putting sauce on the bottom. Next layer the eggplant, sauce, Parmesan cheese and then mozzarella cheese. Repeat this until the pan is full to the top.
Cook the Eggplant Parmesan at 350 degrees for 30 minutes. Let it rest before cutting, this will help it stay together.