Eggplant Parmesan (Peanut-Free)

Ingredients

• 2 Large eggplants, sliced
• 1 tsp Salt
• 1.5 cups Gluten-free breadcrumbs
• 0.5 cup Grated Parmesan cheese (dairy-free)
• 2 large Eggs
• 0.25 cup Milk (dairy-free)
• 0.5 cup Olive oil
• 3 cups Marinara sauce
• 1 lb Mozzarella cheese (dairy-free)
• 0.25 cup Fresh basil leaves

Instructions

1. 1Preheat your oven to 375°F (190°C). Place the 2 large eggplants, which are already sliced, on a clean surface and sprinkle them evenly with 1 tsp salt. Let the eggplant slices sit for 30 minutes to draw out moisture, then pat them thoroughly dry with paper towels.
2. 2Prepare two shallow dishes. In the first dish, combine the 1.5 cups gluten-free breadcrumbs and 0.5 cup grated Parmesan cheese (dairy-free). In the second dish, whisk together the 2 large eggs and 0.25 cup milk (dairy-free) until well combined.
3. 3Dip each dried eggplant slice into the egg and milk mixture, allowing any excess to drip off, then dredge it in the breadcrumb and Parmesan mixture, pressing gently to ensure it is fully coated. Heat 0.5 cup olive oil in a large skillet over medium heat until shimmering. Fry the breaded eggplant slices in batches for 2-3 minutes per side, or until they are golden brown and crispy, then transfer them to paper towels to drain excess oil.
4. 4Spread a thin, even layer of 1 cup marinara sauce across the bottom of a 9x13 inch baking dish. Arrange half of the fried eggplant slices in a single layer over the sauce.
5. 5Evenly spread another 1 cup marinara sauce over the eggplant layer, then top it with half of the 1 lb mozzarella cheese (dairy-free), distributing it well.
6. 6Place the remaining fried eggplant slices over the mozzarella cheese (dairy-free) layer. Spread the final 1 cup marinara sauce over this layer, then sprinkle with the remaining 1 lb mozzarella cheese (dairy-free).
7. 7Bake the eggplant parmesan in the preheated oven for 30-35 minutes, or until the mozzarella cheese (dairy-free) is melted, bubbly, and lightly golden brown. Remove the dish from the oven and garnish immediately with 0.25 cup fresh basil leaves before serving.

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