Eggplant Parmesan (Soy-Free, Gluten-Free)

Ingredients

• 2 large Eggplants
• 1 cup Rice Flour
• 1 cup Gluten-Free Breadcrumbs
• 2 large Eggs
• 1.5 cups Dairy-Free Mozzarella Shreds
• about 790 g Canned Crushed Tomatoes
• 4 cloves Garlic
• 0.5 cup Olive Oil
• 1 tablespoon Dried Basil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C. Slice the 2 large eggplants into 0.635 cm thick rounds. Arrange the eggplant slices in a single layer on paper towels or a clean kitchen towel, sprinkle them generously with salt, and let them sit for 20 minutes to draw out moisture. After 20 minutes, use fresh paper towels to firmly pat the eggplant slices completely dry.
2. 2Prepare your breading station: In a shallow dish, whisk the 2 large eggs until well combined. In a separate shallow dish, combine the 1 cup rice flour and the 1 cup gluten-free breadcrumbs, mixing them thoroughly.
3. 3Heat the 0.5 cup olive oil in a large (e.g., 30.48 cm) skillet over medium heat (e.g., setting 5-6 out of 10). Dip each dried eggplant slice into the whisked egg mixture, allowing any excess to drip off, then dredge it in the rice flour and gluten-free breadcrumb mixture, pressing gently to ensure it is fully coated. Carefully place the coated eggplant slices into the hot oil in batches, ensuring not to overcrowd the skillet, and fry for 3-5 minutes per side until each side is golden brown and crispy. Transfer the fried eggplant slices to a plate lined with paper towels to drain excess oil.
4. 4Mince the 4 cloves garlic. In a medium saucepan, combine the about 790 g canned crushed tomatoes, the minced 4 cloves garlic, the 1 tablespoon dried basil, the 1 teaspoon salt, and the 0.5 teaspoon black pepper. Bring the sauce to a gentle simmer over medium heat (e.g., setting 4-5 out of 10) and cook for 15 minutes, stirring occasionally, until the sauce has slightly thickened and the flavors have melded.
5. 5Spread a thin layer (about 1/2 cup) of the tomato sauce on the bottom of a medium (e.g., 22.86 × 33.02 cm) baking dish. Arrange a single layer of the fried eggplant slices over the sauce, then sprinkle about one-third of the 1.5 cups dairy-free mozzarella shreds evenly over the eggplant. Repeat this layering process: another layer of tomato sauce, then eggplant, then mozzarella, until all the eggplant and sauce are used, ensuring the final layer is the remaining dairy-free mozzarella shreds.
6. 6Place the baking dish into the preheated oven. Bake for 30 minutes, or until the dairy-free mozzarella shreds are melted, bubbly, and lightly golden brown on top.
7. 7Carefully remove the baking dish from the oven. Let the Eggplant Parmesan cool slightly for 10-15 minutes before serving; this allows the layers to set and makes it easier to serve.

Related Guides