Eggplant Parmesan
Eggplant Parmesan is an all-time favorite of mine. Because most recipes call for a breading, I’ve created this simple rendition that’s completely gluten-free.
Serves 4
Ingredients
- 1 large eggplant
- 1 small bunch fresh basil, chopped
- 1 28 oz can of chopped or crushed tomatoes
- 1 yellow onion, chopped
- ~6 oz whole milk mozzarella, grated
- 1/2 cup grated Parmesan
- 1/2 cup olive oil
- salt & pepper
Preparation
- Heat 2 tablespoons of olive oil in a saucepan and add onions.
- Salt and stir until slightly browned.
- Add tomato with juice and stir.
- Cook on medium heat for about 10 minutes, stirring occasionally.
- Add salt & pepper and basil and simmer for another 10 minutes.
- Slice eggplant in 1/2 in rounds.
- Heat 2 tablespoons of olive oil in a skillet and add eggplant, then sprinkle with salt.
- Cook for a couple of minutes, then drizzle olive oil on top.
- Flip and press rounds with a spatula.
- Cook for a couple more minutes, then remove and lay in the bottom of a 9X12 baking dish.
- Sprinkle 1/2 of the mozzarella over the eggplant, then spoon 1/2 of the tomato sauce over the top.
- Repeat layers, then sprinkle with Parmesan.
- Bake in a 325 degree oven for about 30 minutes, until completely melted and starting to bubble.
