Eggplant Parmesan (gluten free, vegetarian)
This recipe is in celebration of my wonderful Canadian friend @cmoscato4. An easy and healthy gluten free version of a classic favorite!
2 large eggplant, sliced thinly into 1/2 inch rounds
Salt, for preparing the eggplant
1 cup almond flour
1 tsp salt
1 tsp pepper
1 tsp garlic powder
2 cups of your favorite tomato sauce (I used an organic tomato basil sauce)
1/4 cup grated Parmesan
Oil to coat pan, about 4 Tbsp
*Preparing the eggplant takes an extra 30 minutes to an hour and can be skipped if you’re in a hurry. But I definitely recommend it as it draws out the bitterness of the eggplant.*
Sprinkle salt over each of the eggplant slices. (Don’t worry, they will be rinsed later!) Place the slices into a colander and let them sit there ‘sweating’ for at least 30 minutes.
Preheat oven to 400 degrees F/200 degrees C.
Rinse the eggplant slices with water and pat dry. Whisk the egg in a small bowl. In a separate bowl, mix the almond flour, salt, pepper, and garlic powder. Heat up about 2 Tbsp oil in a large pan on medium heat. Dip each eggplant slice in the whisked egg and then the flour mixture, coating both sides. Cook in the pan, flipping after about 2 minutes so that both sides are browned and crispy. Re-coat the pan with oil each time you cook a new batch of eggplant. Place cooked eggplant in a baking/casserole dish and pour pasta sauce over. Sprinkle with the Parmesan and bake for 10-15 minutes until the sauce is bubbling and cheese is melted.