October 9, 2012 1 Comment
I received a bounty of eggplants from my CSA share last summer, so I had ample opportunity to perfect this recipe.
- 1 large eggplant, peeled and sliced into 1/2 inch thick rounds
- 2 cups gluten free bread crumbs (I use Udi’s bread, which is truly the best. My trick: Cut off the crusts from my son’s bread before I make his PB&J, grind the crusts into fine crumbs using a coffee grinder, and keep them in a ziplock bag in the freezer. Gotta be frugal when a small loaf of GF bread costs $5, right?)
- 1 cup grated Parmesan cheese (check labels)
- 2 TBSP Italian seasoning
- 2 eggs, beaten
- 1/4 cup olive oil
- small jar of marinara sauce
- shredded mozzarella cheese (check labels)
Line a cookie sheet with aluminum foil and coat with non-stick spray or a light rub of olive oil. Preheat your oven to 350 degrees. In a pie plate or other wide shallow bowl, mix together the bread crumbs, Parmesan cheese, and Italian seasoning. In another small bowl, whisk together the eggs and the olive oil. Dip an eggplant slice into the egg/olive oil and place it in the crumb mixture. Use a spoon to scoop crumbs onto the top of the eggplant and press down gently across the top of the slice to help the coating to stick. Gently shake off excess crumbs and place coated eggplant on the cookie sheet. Repeat with the rest of the eggplant slices and arrange in a single layer on the cookie sheet. Bake in 350 degree oven for about 40 minutes. Remove the eggplant from the oven and spoon some marinara sauce over each slice. Sprinkle with mozzarella cheese. Put back in the oven for 10 minutes, or until cheese is melted. Serve with gluten free penne pasta and extra marinara sauce, if you like. Wonderful as leftovers, too. Mm-mmmm!