Gluten Free Eggplant Parmesan
 
 
This gluten free eggplant parmesan is lighter and tastier than the fried version of this popular dish.
Author:
Recipe type: Main
Cuisine: Gluten Free
Ingredients
  • small eggplant about 1 and ½ pounds
  • 3 pound spaghetti squash
  • 24 ounce jar strained tomatoes
  • 4 green onions - sliced
  • 4 cloves garlic - minced
  • 3 tablespoons fresh basil chopped
  • 1 and ½ teaspoons dried oregano
  • Pecorino Romano cheese - grated (I used sheep cheese)
Instructions
  1. Slice eggplant, sprinkle with salt and let sit for 15 minutes before rinsing the salt off with water.
  2. Coat eggplant with almond flour and Romano cheese on both sides and put on foil covered baking sheet. Bake at 375 degrees for 20 minutes turning the eggplant over half way through.
  3. Cut squash lengthwise in half, scrape out the seeds and put face down on parchment paper lined baking sheet. Cook at 375 degrees for 30 - 40 minutes. Scoop out squash on platter.
  4. Meanwhile, in skillet saute` garlic and onions for one minute, add basil, oregano, and strained tomatoes and simmer.
  5. Pour half of the sauce over the squash. Lay the eggplant on top. Pour the second half of sauce over the eggplant.
  6. Sprinkle Romano cheese on top. Serve immediately.
Notes
* For a unique presentation add the spaghetti squash back in it's hull and layer the sauce and eggplant on top. Sprinkle Romano cheese on top and serve.
Recipe by Thyme and Tarragon at https://thymeandtarragon.com/gluten-free-eggplant-parmesan/