Deconstructed Eggplant Parmesan – Gluten Free


As promised, here is the recipe for a delicious eggplant dish.  First, I want to say that I did not create this recipe.  I have changed it a little and the original can be found here http://glutenfreehappytummy.com/2012/08/15/eggplant-non-parmesan-gf-v-scd/.  I have found a bunch of good gluten free recipes on her website (sorry, I don’t know the name of the woman who writes this blog).  You can follow her recipe and it is really good.  I just wanted to tweak it a little to match my taste palate.  Also, one note…I wanted to post pictures of the cooking process but I got so wrapped up in making the dish I forgot to take pictures.  I do have one of the finished dish that I will post at the end.  So, here it is:

Serves 3

1 eggplant peeled, sliced in 1/2 inch rounds
1/2 Cup Almond Milk – Unsweetened

2/3 cup Garbanzo and Fava Bean Flour (mixed with a bit of salt, pepper, garlic powder, and onion powder)

Sauce:

3 tomatoes, chopped, with their juice
1 carrot and 1 celery stalk, diced
1/2 onion, diced
1 Tsp garlic paste 
1/2 tsp dried basil, oregano, and parsley
salt and pepper
fresh basil (garnish)

Preheat your oven to 400 degrees. After you slice your eggplant, set up your “breading station.” You will need one bowl with your milk, a plate with your  flour mixture, and a tin-foil-lined, olive-oil sprayed baking sheet. Dunk your eggplant in the milk, coat it with the flour and place on the baking sheet. Spray all the tops with olive oil, and then bake for 40 minutes until golden brown, flipping half way through.

Meanwhile, on the stove, saute your onion in 1 tsp EVOO, with salt, pepper, dried oregano and basil. Add your carrot and celery, and let it soften, about 6 minutes. Finally, add in your tomatoes and garlic. Let them cook for about 3 minutes. Mash with a potato masher, or put in the food processor to create your desired consistency.

After you have pureed your tomatoes, place back onto the stove and put a small flame under it.  Bring to a small boil to reduce out some of the liquid.  Taste it and reseason it if you need to.

When the eggplant is done, place 3 slices on a plate, layering them over each other.  Spoon some of the tomato sauce on top of the eggplant.  Place the basil in the center for garnish and serve.

Now to make this truly a parmesan you need some cheese.  I didn’t do it this time, but you can add either shaved parmesan or romano cheese to this.  You can also add some of the pearl mozzarella balls to this.  Either would make a nice garnish and addition to the meal.

Enjoy.

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One comment on “Deconstructed Eggplant Parmesan – Gluten Free

  1. aw, I’m so glad you enjoyed my recipe!! thank you so much for sharing it! It looks like it turned out really well:) Hope you have a great night! Cheers!

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