Eggplant Parmigiana

READY IN 70 MINUTES

SERVES SIX

INGREDIENTS

If you are not dairy free, I highly recommend a mozzarella from Italy and Parmigiano Reggiano for topping. This is served best when fresh, but you can store leftovers covered in the fridge for up to 2 days. I sometimes use the Barnana brand plantain chips and pulse them in a blender instead of the breadcrumbs 

FLOUR COATING 

  • ½ cup gluten free all purpose flour 

  • 2 tablespoons arrowroot powder 

  • ¼ teaspoon real salt 

  • ¼ teaspoon ground black pepper 

WET COATING 

  • 2 eggs beaten + ¼ cup dairy free milk (sub ½ cup unsweetened dairy free milk for egg free) 

  • 1 teaspoon arrowroot powder 

BREADCRUMB COATING 

  • 1 cup gluten free breadcrumbs 

  • ¼ cup + 1 tablespoon cornmeal 

  • ¼ cup nutritional yeast 

  • 1 ¼ teaspoon dried oregano 

  • 1 ¼ teaspoon garlic powder 

  • ½ teaspoon real salt 

ASSEMBLE 

  • 1 long & narrow eggplant, sliced into ⅛" slices with skin on 

  • 32 ounces Tomato Basil Pasta Sauce 

  • 7 ounces Italian 4 Cheese blend (sub vegan Italian cheese for dairy free) 

  • 1 tablespoon chopped fresh Italian parsley 

GARNISH 

  • Chopped fresh Italian parsley 

PREPARATION

  1. Preheat oven to 400°F and line a baking sheet with parchment paper. 

  2. Prepare dipping stations by mixing flour, wet, and breadcrumb coatings in three separate shallow bowls. 

  3. Dip eggplant slices in flour, then wet, and then breadcrumb coatings and arrange dipped rounds on a baking rack on a baking sheet. Bake for 25-30 minutes. 

  4. Prepare a 9x13” casserole dish with nonstick cooking spray. Add ½ cup of marinara sauce to the bottom of the dish. Layer the dish by starting with baked eggplant, ½ cup marinara sauce, ¼ cup Italian blend cheese. Repeat this order until you have used all the eggplant with the marinara and cheese as the final topping. 

  5. Top with parsley and bake covered for 20 minutes. Uncover and bake an additional 10 minutes until the cheese is golden brown. 

  6. Garnish with remaining parsley and enjoy!