I have wanted to make Eggplant Parmesan for a long time. Using 2-3 different recipes I pulled things from each and adapted them to my own recipe. My husband doesn't like the taste of parmesan so the name is in theory only. The result was very tasty. My husband and son were skeptical to say the least but I know when a recipe is a winner when they ask for seconds.
Choose an eggplant that isn't too big in diameter. Slice eggplant 1/4"-1/2" slices, salt and let sit for 15-30 minutes, pat dry. Mix 1 egg and 2 tablespoons milk, dip eggplant in egg mixture and then in Italian bread crumbs, fry in oil until golden brown on each side. Drain on paper towels.
To make this gluten-free use 4 cups of crushed Corn Chex with 2 teaspoons Italian seasoning instead of flour to coat the eggplant. The Chex does soak up the oil while frying, more oil may need to be added.
Marinara Sauce
1/2 cup chopped onion
1 tablespoon minced garlic
Saute in 2-3 tablespoons olive oil until tender.
Add:
28 oz diced tomatoes
1 teaspoon oregano
1 bay leaf
1/2 teaspoon basil
1/2 teaspoon salt
Bring to a boil and simmer 30 minutes.
Remove bay leaf and put sauce in blender, blend until large chunks are gone.
Choose an eggplant that isn't too big in diameter. Slice eggplant 1/4"-1/2" slices, salt and let sit for 15-30 minutes, pat dry. Mix 1 egg and 2 tablespoons milk, dip eggplant in egg mixture and then in Italian bread crumbs, fry in oil until golden brown on each side. Drain on paper towels.
To make this gluten-free use 4 cups of crushed Corn Chex with 2 teaspoons Italian seasoning instead of flour to coat the eggplant. The Chex does soak up the oil while frying, more oil may need to be added.
Marinara Sauce
1/2 cup chopped onion
1 tablespoon minced garlic
Saute in 2-3 tablespoons olive oil until tender.
Add:
28 oz diced tomatoes
1 teaspoon oregano
1 bay leaf
1/2 teaspoon basil
1/2 teaspoon salt
Bring to a boil and simmer 30 minutes.
Remove bay leaf and put sauce in blender, blend until large chunks are gone.
In 9x12 casserole dish, layer sauce, grated mozarella cheese and eggplant, repeat ending with cheese. Bake 350 degrees for 20 minutes or until cheese is melted and sauce bubbles.
I will sharing this recipe on:Tempt My Tummy Tuesday
Made by You Monday
Creative Blogger's Party & Hop
Recipe Sharing Monday
Foodie Friday
Frugal Friday
Ohhh! One of my favorite things to get when we eat Italian! YUM!
ReplyDeleteYUM...we LOVE eggplant. I was just looking over my seed catalogs trying to decide on which eggplant variety to plant this year. I better tuck this recipe away...I think I'll be needing it :)
ReplyDeleteBlessings!
Gail
I LOVE Eggplant Parmesan and can't wait to try this! Looks delish :)
ReplyDeleteOh Yummy, this sounds great!
ReplyDeleteI just got some GF Panko Breadcrumbs from Kinnikinnick, you could use those instead of the Chex but the Chex is a great idea! Especially if you can't find the Panko.
Love eggplant parmesan but haven't made it in a long while. Can't wait to try your recipe!
ReplyDeleteThat looks good. I haven't made eggplant Parmesan in a long time. Your recipe is inspiring.
ReplyDeleteWhat a great idea for panko replacement. I wonder if it would work on chicken? Gonna try it, I'll let you know. Thanks for the inspiration. :)
ReplyDeleteI am so happy to find a GF eggplant parm recipe, I can't wait to try it!
ReplyDeleteI actually made your marinara sauce this morning, with a few tweaks of my own. I am going to use it for spaghetti w/ GF noodles, as I don't have any eggplant in the house right now.
I just discovered your site yesterday; I love its beautiful look, and I cant wait to explore more recipes, etc. and get to know you.
Blessings,
Barb