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.
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.
- 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!