Tuesday, March 5, 2013

GF Eggplant Parm

Ever make Eggplant Parmesan? Oh my word, you guys, I did the other night and let me just tell you--it was pretty dang amazing. Seriously. Mitch had three huge helpings and the boys loved it too. It's a great way to enjoy "Italian" without having pasta. I even used gluten free breadcrumbs, so it makes a great meal for those with wheat allergies. So I'm gonna show ya how to do it. And you really do need to try it. I promise, it's amazing. Like mouth-watering amazing.

I used two eggplants. Peel 'em. And slice into about 1/2" rounds.

For the breadcrumb mixture, I used gluten free croutons.

Just place them in a sealed bag and smash away.

Then I added some fresh Parmesan to that, as well as some salt, pepper, and oregano.

I also grated some mozzarella and more parm for the finished product. BTW, whenever a recipe calls for mozzarella, I use the whole milk version (no part skim stuff for me!) and I get it as a block to grate myself. It just tastes that much better. 

The assembly line. Dip in egg mixture then breadcrumbs.

You bake these for about 20 min. then flip 'em over and get the other side deliciously golden brown. It does take a little while, but it's totally worth it. Of course I started this meal at like 6:00, so we ate later than normal that night:/

I could eat these just like this.

While the eggplant was in the oven, I sauteed some onion and garlic. I then added my tomato sauce (I used 48 oz--we like lots of sauce) to that and let it simmer for a while. When the eggplant is done, you just layer it all in a 9x13--sauce on bottom of pan, eggplant, sauce, cheese, and another layer of all that goodness.

So, so good.

Eggplant Parmesan                                adapted from Quick and Easy Recipes


Olive oil, for baking sheets

  • 2 large eggs
  • 3/4 cup plain dry breadcrumbs (I used GF croutons)
  • 3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
  • 1 teaspoon dried oregano
  • Coarse salt and ground pepper
  • 2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
  • 6 cups (48 ounces) store-bought chunky tomato sauce
  • 1 1/2 cups shredded mozzarella


  1. Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano; season with salt and pepper.
  2. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
  3. Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.


  1. Absolutely gorgeous! I LOVE Eggplant Parm- but you make it look so EASY!!! I'm going to the store!

  2. I've always wanted to make eggplant parmesan but have for some reason been intimidated. Thanks for simplifying things, can't wait to try!

  3. This is going in the receipe book as a must try. Thanks for sharing!

  4. Oh I am SO going to try this!


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