Gluten-Free Eggplant Parmesan Recipe
By: Gillian on July 25, 2012
Eggplant (also called aubergine) is a member of the nightshade family of plants, such as potatoes and bell peppers. The variety typically found in supermarkets has an elongated egg shape and has a deep purple color. This popular Italian dish can be served as a side dish to grilled meats or fish or it can serve as a light, gluten-free vegetarian lunch.
2 large eggplants, cut into 1/2-inch slices
Salt & pepper
2 cups canned finely crushed tomatoes
2 Tbs tomato paste
1 garlic clove, minced
1 Tbs chopped fresh basil (or 1 tsp dried basil)
8 oz Mozzarella cheese, grated
1/2 cup Parmesan cheese, grated
Cook the eggplant slices in boiling water for 5 minutes and drain. Arrange the slices in a buttered baking dish. Season fairly liberally with salt and pepper. Whisk together the crushed tomatoes, tomato paste, garlic and basil, and pour over the eggplants. Sprinkle with mozzarella cheese and then Parmesan cheese. Bake in the oven on a middle shelf for 15 minutes until the cheese has melted and bubbles. Serve immediately.