Gluten-Free Eggplant Parmesan

You don’t need to miss your favorite Italian restaurant recipes when you can replicate them at home with this Gluten-Free Eggplant Parmesan. It’s such a versatile meal you can add it to your weekly meal rotation and customize it weekly.

📝 Ingredients

• 2 large eggplants, sliced into 1/4-inch rounds with the skin on (or 3 small ones) (1kg)
• 1/2 cup all-purpose gluten-free flour
• 2 tablespoons cornstarch
• 1 teaspoon salt
• 1/2 cup gluten-free breadcrumbs
• 1/4 cup shredded parmesan cheese
• 1/4 cup corn meal
• 1 tablespoon dried oregano
• 3 eggs, beaten
• Oil for frying the eggplant
• 1 cup marinara sauce
• 1 cup mozzarella cheese
• 1/2 cup shredded parmesan cheese
• Fresh basil for garnish (optional)

👨‍🍳 Instructions

1. 1In a bowl combine the flour, cornstarch, and...: In a bowl combine the flour, cornstarch, and salt. In another bowl beat the eggs (if you haven’t already) and in a third bowl combine the breadcrumbs, parmesan cheese, corn meal, and oregano. Dip the eggplant slices into the flour mixture, then the beaten eggs, and then straight into the breadcrumb mixture.
2. 2In a large frying pan, heat the oil...: In a large frying pan, heat the oil over medium-high heat and fry the eggplant slices for 3-4 minutes per side or until golden and crispy. Place them on some paper towels to absorb excess oil.
3. 3Preheat the oven to 400ºF (204ºC).
4. 4Spread a thin layer of marinara sauce on...: Spread a thin layer of marinara sauce on the bottom of a large baking dish (I used a 9x13inches). Layer with cooked eggplant slices, mozzarella cheese, spoonfuls of marinara sauce, and shredded parmesan. Repeat 2-3 more layers on top.
5. 5Bake in the oven for 25-30 minutes until...: Bake in the oven for 25-30 minutes until the cheese is melted and browned.
6. 6Serve with chopped fresh basil and additional grated...: Serve with chopped fresh basil and additional grated parmesan if you wish.