By MMC
Preheat your oven to 375°F (190°C). Slice the eggplant into 1/4 inch rounds if not already done. Lightly sprinkle salt on each slice and let sit for 10 minutes to draw out moisture. Pat dry with a paper towel.
Brush eggplant slices with 1 tablespoon of olive oil on both sides, and season with salt and pepper. Place the slices on a baking sheet and bake in the preheated oven for 15 minutes, flipping halfway.
Remove the eggplant from the oven and set aside. Increase the oven temperature to 400°F (200°C).
Take a baking dish and spread a thin layer of tomato sauce on the bottom. Place a layer of baked eggplant slices over the sauce.
Sprinkle a portion of gluten-free breadcrumbs and half of the mozzarella over the layer of eggplants. Repeat these layers, finishing with a final layer of cheese on top.
Bake in the oven at 400°F (200°C) for 15 minutes, or until the cheese is melted and bubbly.
Meanwhile, prepare the side salad by tossing the mixed greens with vinaigrette in a bowl.
Remove the Eggplant Parmesan from the oven and let it cool for a few minutes. Serve with the side salad.
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This Vegetarian Gluten-Free Italian recipe is ready in 45 minutes and features eggplant, gluten-free breadcrumbs, tomato sauce and other delicious ingredients. Contains 300 calories total.
Preheat your oven to 375°F (190°C). Slice the eggplant into 1/4 inch rounds if not already done. Lightly sprinkle salt on each slice and let sit for 10 minutes to draw out moisture. Pat dry with a paper towel.
Brush eggplant slices with 1 tablespoon of olive oil on both sides, and season with salt and pepper. Place the slices on a baking sheet and bake in the preheated oven for 15 minutes, flipping halfway.
Remove the eggplant from the oven and set aside. Increase the oven temperature to 400°F (200°C).
Take a baking dish and spread a thin layer of tomato sauce on the bottom. Place a layer of baked eggplant slices over the sauce.
Sprinkle a portion of gluten-free breadcrumbs and half of the mozzarella over the layer of eggplants. Repeat these layers, finishing with a final layer of cheese on top.
Bake in the oven at 400°F (200°C) for 15 minutes, or until the cheese is melted and bubbly.
Meanwhile, prepare the side salad by tossing the mixed greens with vinaigrette in a bowl.
Remove the Eggplant Parmesan from the oven and let it cool for a few minutes. Serve with the side salad.
Calories per Serving: 300
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