Benjenena a la parmesana sin gluten

Ingredientes

• 2 large eggplants (sliced into 1/2-inch rounds)
• 1 teaspoon kosher salt
• 3/4 cup rice flour (or gluten-free all-purpose flour)
• 2 eggs
• 1 cup gluten-free panko bread crumbs
• 3/4 cup grated parmesan plus 1/2 cup for the top
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/2 t teaspoon garlic powder
• 1/2 teaspoon dried basil
• olive oil or oil spray for pan
• 8 ounces mozzarella (either 1 fresh mozzarella ball or 1- 1/2 cups shredded mozzarella)
• 2 cups fresh marinara sauce
• fresh basil (for garnish)

Preparación

1. 1

   Lay the eggplant rounds out on a wire rack set over a baking sheet and sprinkle both sides with salt. Let the rounds sit while you prep the dredging station. They can sit for up to an hour but 20 to 30 minutes is plenty of time.

2. 2

   Preheat oven to 375 degrees. Brush 2 large sheet pans with oil. Set aside.

3. 3

   In a wide, shallow bowl, whisk together eggs. In another bowl, add the flour. In the final bowl, combine breadcrumbs, parmesan, oregano, garlic powder, basil, salt, and pepper.

4. 4

   Rinse the salt from the eggplant slices and pat dry with paper towels. Dip each eggplant slice completely in the flour, followed by the egg allowing the excess egg to drop off before placing it in the breadcrumb mixture. Place the breaded slices on the baking sheets.

5. 5

   Bake until golden brown on the bottom. Flip the slices; continue baking until browned on the other side, for 30 minutes in total. Remove from oven and raise oven heat to 400 degrees.

6. 6

   Top each piece of eggplant with 2 Tablespoons of sauce and a slice of (or sprinkle) mozzarella. Sprinkle with the remaining parmesan.

7. 7

   Bake until the eggplant is tender and the cheese is melted and bubbly about 20 minutes. Move to a serving platter and garnish with fresh basil.