Eggplant Parmesan(gluten free)

One of my husbands most favorite things I ever have made has to be Eggplant Parmesan!...Well since cooking mostly gluten free I have not made it in a long time...I just haven't found the right bread crumb to mimic the Italian seasoned bread crumbs I had always used in my original recipe.....Well I found one and decided to see if it would work, and it did.....I am so happy and can't wait to try other recipes that I haven't been able to make...I really don't have measurements for this recipe but I can give you all of the instructions and details on how to put this together....Here is what I did....Enjoy!

 

INGREDIENTS

 

list of everything needed

 

Eggplant

Tomato sauce

Eggs (about 3)

Breadcrumbs

Mozzarella cheese

Parmesan Cheese

Salt

Oil (for frying)

 

EGGPLANT

 ( I used 1 large Italian round one)

 

TOMATO SAUCE

(I used 1 jar of my favorite that happens to have my parents picture on it!.. but you could use home made also)

 

 

ITALIAN SEASONED BREADCRUMBS

I found this gluten free version, you could use regular also)

 

MOZZARELLA CHEESE

(2 cups or 1 bag shredded)

 

PARMESAN CHEESE

(for sprinkling between layers)

 

EGGS

(about 3 beaten)

 

DIRECTIONS

Have a fry pan ready with olive oil in it and prepare a casserole dish with cooking spray

 

Begin by peeling and slicing your eggplant (about 1/2 inch slices) they were big so I sliced in 1/2

 

Sprinkle salt on all of the slices

 

In 2 shallow bowls add beaten eggs to one and the breadcrumbs (with parmesan) to the other

 

Dip the eggplant in the egg and then dredge in breadcrumbs (I added some parmesan to my breadcrumbs)

 

Heat your pan with the oil and add the breaded eggplant

Turn when golden...when done place an a plate with paper towel top with another paper towel...you will

want to soak up as much oil as possible

 

In the casserole dish add Tomato sauce on the bottom before your first layer of eggplant

Sprinkle eggplant with parmesan cheese then add some sauce then add Mozzarella

Top with a little more sauce and then continue this until you have used up the eggplant

 

You will end with the Mozzarella then drizzle with more sauce and a sprinkle of Parmesan

I covered with a glass lid but you can cover with foil also

Bake in a 350 oven check it after 45 minutes to see how it is doing uncover at that time and continue baking ( you want the eggplant to be soft)