Gluten Free Eggplant Parmesan
Gluten Free Eggplant Parmesan is one of our favorite Dairy Gluten Free Recipes. I adapted this recipe from several that I found online and from meals that I have ordered at restaurants.. My son says that it is better than some that he has had in restaurants. Just one of my family friendly Kosher Gluten Free Recipes.
Equipment
- 1 knife
- 1 cutting board
- 1 cookie sheet
- 1 measuring cup
- 1 set of measuring spoons
Ingredients
- 3 medium / large eggplants
- 200 grams mozzarella cheese
- 2½ cups tomato sauce
- 1 tbsp tablespoon of Italian seasoning
- 2 tbsp sugar
- olive oil
- pinch salt
- ¼ cup Parmesan cheese
Instructions
- wash eggplants
- remove eggplant skin
- cut eggplant into finger-sized slices
- lay eggplant on cookie sheets
- salt both sides of the eggplant a let sit for at least 30 minutes
- pour tomato sauce into a mixing cup and a pinch of salt, sugar, and Italian seasoning.
- rinse the eggplant slices and place on a towel to dry off moisture
- heat olive oil in frying pan
- place eggplant slices onto the olive oil
- sprinkle with fine salt
- cook for about 3.5 minutes per side on a low flame
- oil a 9×13 casserole pan
- cover the bottom of the pan casserole with tomato sauce
- place eggplant slices into the pan as close as possible with as little space as possible( to fill the space I cut slices in half or even quarters)
- cover eggplant slices with mozzarella cheese
- cover eggplant slices and mozzarella cheese with tomato sauce
- repeat the process and layer until the pan is filled and then pour the rest of the tomato sauce over the eggplant slices
- sprinkle Parmesan cheese on the top
- Cook for 30 minutes at 350F or 176C