This gluten free eggplant parmesan is lighter and tastier than the fried version of this popular dish.
Eggplant holds a lot of water and can easily turn soggy from soaking up oil when fried. To avoid this, salt the eggplant after slicing and let it sit for 15 minutes before rinsing the salt off as it helps drain out the moisture. Coat it with almond flour and pecorino romano cheese and bake instead of frying for 20 minutes turning the eggplant half way through.
My eggplant parm is slightly different as I serve it over spaghetti squash. For company it is fun to serve your gluten free eggplant parmesan using the spaghetti squash hull as your bowl.
Gluten Free Eggplant Parmesan
This gluten free eggplant parmesan is lighter and tastier than the fried version of this popular dish.
Author: Thyme and Tarragon
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
- Slice eggplant, sprinkle with salt and let sit for 15 minutes before rinsing the salt off with water.
- 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.
- 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.
- Meanwhile, in skillet saute` garlic and onions for one minute, add basil, oregano, and strained tomatoes and simmer.
- Pour half of the sauce over the squash. Lay the eggplant on top. Pour the second half of sauce over the eggplant.
- 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.
