Eggplant Parmesan

Gluten Free GF Egglplant Parmesan ItalianFor Eggplant Parmesan you’ll need:

• One large eggplant
• 2 eggs
GF breadcrumbs
• Parsley
• Grated parm
• Your favorite marinara sauce
• Buffalo mozzarella
• Olive oil
• Salt

Preheat oven to 375 degrees

1. Peel and slice one large eggplant.

2. Salt each slice, then soak in a large bowl and cover with water. (I soak mine for 10 min., but there’s all sorts of theories on how long to do this.)

3. Place eggplant slices in a single layer on a paper towel to dry for a few minutes and lightly salt again. For the record—I am not some one that adds salt to anything. But this I do. I am told by Annabelle that it’s because Eggplant can be bitter, and I listen and pay attention when people I deeply respect talk to me! 🙂

4. Beat two eggs and dip the eggplant slices in the eggs.

5. Bread each slice in a mix of grated parm, parsley, and gluten-free bread crumbs. It’s all approximate, and you can’t make a mistake! Plus it makes it your “own”. You can add other stuff too. My sister Liz would say you forgot the Oregano…

6. Put approximately 2 tbsp olive oil on the bottom of a 13×9 pan and place each breaded slice into pan.

7. Bake for 30 minutes or until crispy and light brown.

8. Remove the eggplant from the oven, then cover each slice with marinara and a slice of buffalo mozzarella.

9. Bake until melted.

This was our “comfort” lunch today since it was 65 degrees outside—and for Florida that’s cool. 😉