Eggplant Parmesan
Layers of meaty eggplant and mozzarella cheese, smothered in marinara sauce make for an impressive dinner you'll dream of.
Servings: 8 Adults
Calories: 392kcal
Ingredients
- 1 eggplant football sized, cut in half 1/4 inch slices
- 1 cup gluten free flour King Arthur Preferred
- 3 eggs beaten
- 2 cups plain gluten free breadcrumbs
- 1 tbsp dried oregano
- 4 tsp kosher salt
- 2 tsp black pepper
- 1 standard sized jar marinara sauce
- 16 oz mozzarella cheese sliced
- 1 cup parmesan cheese shredded
Instructions
- Preheat oven to 350 degrees.
- Fill a sauté pan with enough oil so there is about 1/2 inch in the pan. Start heating it, until the oil is shimmering
- Grab 3 bowls. Add beaten eggs to one, flour with 2 tsp salt & 1 tsp pepper to another, then breadcrumbs, oregano and remaining salt and pepper to the last. Mix each so all their seasoning are evenly distributed.
- Take the eggplant, cover it well in the flour mixture-shake off excess, then dunk in egg mixture, then breadcrumb mixture. Then it heads to it's last stop for a hot oil bath. Cook on each side until brown, then set aside on a paper towel lined plate. Do the same thing with the remaining slices of eggplant, be sure not to crowd the pan. This is the most time consuming part, it's downhill to deliciousness after.
- Once all the eggplant are cooked. Pour 1/2 cup of the sauce into the bottom of a casserole dish. Make a layer with eggplant, then sauce, then mozzarella. Continue this for two more layers. After you've assembled the last layer, pour the remaining sauce over eggplant, a few more sliced of mozzarella and sprinkle on the parmesan.
- Slide your eggplant baby into the oven and cook for an hour, or until the cheese is starting to brown and get bubbly.
- Let cool for 20 minutes, this helps to keep everything in one piece when you serve, that and you won't burn yourself with liquid hot cheese and sauce magma.
Nutrition
Calories: 392kcal | Carbohydrates: 33g | Protein: 23g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 114mg | Sodium: 1743mg | Potassium: 222mg | Fiber: 4g | Sugar: 3g | Vitamin A: 595IU | Vitamin C: 1.2mg | Calcium: 471mg | Iron: 1.6mg