Eggplant Parmesan

I have wanted to try making a gluten-free Eggplant Parmesan for quite some time, but every time I look at a recipe I decide it is too complicated and time consuming so I make something else.

Eggplant Parmesan - Gluten free, SCD & Gaps

My daughter is home from University right now and she decided she was going to make it for us.  I am so glad she did. It was delicious and I can see it becoming a family favourite.  Here is her take on eggplant parmesan.

Eggplant Parmesan

  • 3 eggplants
  • 4 eggs, beaten
  • 3 to 4 cups almond flour
  • 2 tbsp oregeno
  • 2 tbsp thyme
  • Salt and Pepper to taste
  • 1, 750 ml jar of Spaghetti Sauce
  • 2 cups aged white cheddar
  • 1 cup grated Parmesan

Preheat your oven to 350F degrees. Combine almond flour, oregano, salt, pepper, and thyme. Peel eggplants, and slice thinly lengthwise, making the slices about 1/8 to 1/4 inch thick. Dip the sliced eggplant in beaten egg. Coat eggplant in flour mixture and place in a single layer on a parchment paper lined baking sheet. Bake for 5 minutes on each side.

Spread a layer of spaghetti sauce to cover the bottom of a 9x13” baking dish and then cover with a layer of baked eggplant. Cover with another layer of spaghetti sauce, and then with a layer of cheese. Repeat this process with the remaining ingredients and finish with a layer of cheese on top.

Bake in the oven for 35-40 minutes. Broil the top to make the cheese extra bubbly!

I want to thank my sweet for making us a delicious supper and sharing her recipe with me so I could share it with you!  Enjoy!

Shared at Whole New Mom's - Allergy-free Wednesday and Mandy's Recipe Box - Totally Talented Tuesday and Buns In My Oven - What's Cookin' Wednesday.  Head on over and check out these great blogs!