When I first became gluten free, I missed many Italian dishes. All of the gluten free pastas I had tried weren’t very tasty; the texture and flavour of the pasta wasn’t even close to the real thing… until I found the best gluten-free pasta. Also, I began to cook with various gluten-free flours, and combinations.
Lasagna, spaghetti with meatballs, rice balls, chicken Parmesan, and eggplant Parmesan are just some of the delicious Italian recipes that I was determined to make, but with gluten-free (and soy-free) flours.
Here is a delicious recipe for Gluten Free Eggplant Parmesan that you’ll enjoy – without the breadcrumbs. The texture of the eggplant with the arrowroot or tapioca flour is even better than breadcrumbs, in my opinion. Add the gooey goodness of a good mozzarella cheese, and fresh tomato sauce… you’ll be tempted to eat the entire dish in one sitting.
Gluten Free Eggplant Parmesan
3 large Sicilian eggplants, sliced thick
¼ cup tapioca or arrowroot flour
1-2 eggs, beaten
¼ cup Parmesan cheese
Pinch of salt
1 tablespoon olive oil
2 cups shredded mozzarella cheese
½ cup parmesan
2 ½ cups cooked tomato sauce
Preheat oven to 350 degrees F (175 degrees C).
Mix together tapioca or arrowroot flour with Parmesan cheese. Beat eggs in a shallow bowl. Dip eggplant slices in egg, then in flour. Place in a single layer on parchment paper lined baking sheet.
Bake in preheated oven for 10 minutes on each side.
In a 9×13 inch baking dish, spread some of the spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
Cover in aluminum foil. Bake in preheated oven for 35 minutes, or until golden brown. Serves 4.