Ingredients:
For the Eggplant:
- 1 large eggplant (about 1.5 pounds)
- 1 tsp salt + more for seasoning
- 1 cup gluten-free all-purpose flour
- 1/2 cup gluten-free panko breadcrumbs
- 1/4 cup grated Parmesan cheese (or dairy-free alternative)
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 2 large eggs, beaten
- 1/4 cup olive oil (for frying)
For the Sauce:
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes
- 15 ounces tomato sauce
- 1 tsp dried basil
- 1/2 tsp dried oregano
- Salt and pepper to taste
Assembly:
- 12 ounces gluten-free pasta (penne or rotini work well)
- 1 cup shredded mozzarella cheese (or dairy-free alternative)
- 1/4 cup grated Parmesan cheese (or dairy-free alternative)
- Fresh basil leaves for garnish
Instructions:
Prepare the Eggplant:
- Wash and slice the eggplant lengthwise into 1/4-inch thick slices. Sprinkle liberally with salt on both sides and let sit in a colander for 30 minutes to draw out excess moisture.
- Rinse off the salt and pat the eggplant dry with paper towels.
In three separate shallow dishes, set up your breading station:
- Dish 1: Gluten-free flour
- Dish 2: Beaten eggs
- Dish 3: Combine breadcrumbs, parmesan cheese, oregano, and pepper.
Make the Sauce:
- Heat olive oil in a large saucepan over medium heat. Add onion and cook until softened (about 5 minutes).
- Add garlic and cook for another minute until fragrant.
- Stir in crushed tomatoes, tomato sauce, basil, and oregano. Season with salt and pepper.
- Bring to a simmer, then reduce heat to low and simmer for 15 minutes, stirring occasionally.
Cook the Pasta:
- While the sauce simmers, cook the pasta according to package directions. Drain and set aside.
Fry the Eggplant:
- Heat half the olive oil in a large skillet over medium-high heat.
- Working in batches, dredge eggplant slices in flour, dip in egg, then coat in the breadcrumb mixture.
- Fry the eggplant until golden brown on both sides, about 2-3 minutes per side. Add more olive oil as needed.
- Remove to a paper towel-lined plate.
Assemble the Parmesan:
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Spread a thin layer of tomato sauce on the bottom of the dish.
- Add a layer of cooked pasta, followed by a layer of eggplant slices.
- Top with mozzarella cheese, a sprinkle of Parmesan, and another layer of sauce.
- Repeat the layering process until all ingredients are used.
Bake and Finish:
- Bake for 25-30 minutes, or until bubbly and the cheese is melted and golden.
- Let rest for 5-10 minutes before serving. Garnish with fresh basil.
Tips:
- For extra richness, use a combination of mozzarella and freshly grated Parmesan cheese.
- To make this dish dairy-free, use your favorite dairy-free cheese alternatives.
- Feel free to add other vegetables to the sauce, such as mushrooms or bell peppers.
Enjoy your hot and delicious gluten-free eggplant parmesan pasta!
