Gluten Free Eggplant Parmesan
Every year for his birthday Dan requests that I make Eggplant Parmesan, but now that I have am no longer eating gluten, I had to find a good substitute for the bread crumbs that I used to coat the eggplant. Almond meal (which is more course than almond flour) worked like a charm and with the added herbs and cheese makes for a delicious alternative that is just as good or better than bread crumbs.
Last night I made this dish to celebrate some exciting news in our household. Dan was invited to present at the MHCC board meeting on behalf of the Advocate, the college newspaper he advises for. They won first place for General Excellence, a first time honor for MHCC!! Normally I make 2 lasagna pans and we all just devour it, first come, first served, but this time I made a whole pan just for Dan to have all to himself!
- 2 Eggplants
- 3 Eggs
- Coconut Oil
- Pasta Sauce (I prefer a Vodka sauce)
- Parmesan Cheese, shredded
- 1 cup Almond Meal
- 1/2 t Oregano
- 1/4 t Garlic Powder
- 1/2 cup Parmesan Cheese
- Peel and slice eggplant into 1/8-1/4" medallions.
- In a bowl, combine ingredients for breading.
- In another bowl beat eggs until the yolk and white are combined.
- Dip eggplant into egg wash and then into breading, making sure to coat both sides.
- Melt about 1/4 cup coconut oil in a large heated pan or griddle.
- Place coated eggplant medallions into coconut oil until golden.
- Flip and cook until the other side is golden.
- Place into a large casserole dish or lasagna pan and top with 1 spoonful of pasta sauce and garnish with Parmesan cheese.
- Bake @ 350 for 10-15 minutes until cheese is melted.
- Serve warm!
- I get my almond meal at Trader Joes. If you are not eliminating gluten from your diet, sub out the breading with regular bread crumbs.
- *All of the measurements are approximate as I usually just throw it together without measuring!
