Alex made this DELICIOUS gluten-free eggplant parmesan last night for our party. It was a huge hit!! And we totally didn't miss the unhealthy fried coating on the eggplant. I think the thing that makes the recipe is the homemade marinara sauce so I definitely recommend taking the extra time to make it. It would also freeze well so make a big batch of it!
Alex's Eggplant Parmesan
• Eggplant, sliced ¼ - ½ inches thick
• Marinara sauce (recipe below)
• Mozzarella cheese (both the grated kind and fresh)
• Olive oil
• Fresh Basil
• Garlic powder
Preheat the oven to 400 degrees.
Sauté the eggplant in olive oil until softened and cooked, flipping at least once. When done set aside.
Cover the bottom of a baking dish with marinara sauce. Place a layer of eggplant slices in the pan. Cover the eggplant with sauce, grated mozzarella, and chopped basil. Repeat to make three layers, ending with the sauce. Finish with slices of fresh mozzarella and the remaining basil. Bake until hot and beginning to brown (approximately 45 minutes).
Adapted from http://www.foodnetwork.com/recipes/eggplant-parmesan-recipe2/index.html
Alex's Marinara Sauce:
2 tablespoons olive oil
1 ½ tablespoon balsamic vinegar
½ large yellow onion, chopped
6 cloves roasted garlic, pressed
½ jar roasted red peppers, chopped
3 (28-ounce) cans crushed tomatoes
2 tablespoons freshly chopped oregano
3 tablespoons freshly chopped basil leaves
1 teaspoon kosher salt
1 teaspoon fresh cracked pepper
Combine ingredients in a large pot and let simmer at low to medium heat for an hour, stirring occasionally.