Eggplant Parmesan - Gluten-Free
After becoming gluten-free I could no longer order eggplant Parmesan from one of my favorite restaurants. This is the best GF replica I have made yet–absolutely delicious and everyone will enjoy.
INGRIDIENT
DIRECTION
Step: 1
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Pour bread crumbs in a shallow bowl.
Step: 2
Dip eggplant into eggs; coat with gluten-free bread crumbs. Place in a single layer on prepared baking sheet; lightly sprinkle with Parmesan cheese.
Step: 3
Bake in the preheated oven for 6 minutes; remove from oven. Flip eggplant with a spatula; brush with olive oil. Bake until golden brown, about 6 minutes. Remove from oven; reduce heat to 350 degrees F (175 degrees C).
Step: 4
Spread enough spaghetti sauce into a 7x11-inch baking pan to cover the bottom; layer on some of the eggplant slices. Sprinkle mozzarella cheese over eggplant; top with Parmesan cheese. Repeat layering sauce, eggplant, mozzarella cheese, and Parmesan cheese in this order; top with basil.
Step: 5
Bake in the preheated oven until cheese is bubbly and lightly golden, about 25 minutes.
NUTRITION FACT
Per Serving: 292 calories; protein 13.7g; carbohydrates 24g; fat 15.7g; cholesterol 64.3mg; sodium 578.1mg.
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Having the right kitchen tools is just as one most required as having the right dishes menu . This includes all of from pots, pans, bowls and tools that needed to those essential items that are easy to forget, such as parchment paper and foil. goods like crunch bottles for make sure to the perfect drizzle or sprinkle items to your main food and long tweezers to range smaller and thinner foods are a must-have for any home chef.
