I love eggplant.
I made Eggplant Parmigiana for a food demo that I did for the local chapter of the Celiac Association forever ago. I kept forgetting to share the recipe here and I didn’t have any decent photos of this recipe up until now.
You’ll want to make sure to salt the eggplant, rinse and pat the slices dry before doing the breading. There’s a lot of moisture in the eggplant and when it cooks that will come out and could make the breading soggy.
I like to dip the eggplant slices into a tangy sweet vidalia salad dressing then bread them. The dressing I like is the Oak Hill Farms Sweet Vidalia Onion Vinaigrette and I find it at Costco usually. You don’t have to use this specific salad dressing, use whatever flavor you prefer. Also you don’t have to use salad dressing at all, it just works nicely as a great replacement for the egg part of the breading. You can use your favorite unsweetened non-dairy milk instead.
I use my Marinara Sauce recipe in this dish but you can use your own favorite homemade marinara or store-bought marinara.
Once the eggplant slices are baked you have a couple options here. Simplest is to spoon the warmed marinara sauce over the baked eggplant and serve. Also easy but requiring a bit more time is to spoon the marinara sauce over the baked eggplant in an oven-proof dish and sprinkle the Daiya mozzarella shreds and broil for a few minutes just to melt the Daiya shreds slightly. As you can tell in the photo above, I chose simple. I almost always choose simple.
- 2 medium eggplants, cut into 1-inch slices width-wise
- Sea salt
- ½ cup sweet vidalia onion vinaigrette
- 2 tablespoons water
- 1 cup fine dry gluten-free bread crumbs
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Fresh cracked pepper
- Olive oil, for drizzling
- 2 cups prepared marinara sauce, heated through
- 1 cup Daiya mozzarella shreds, optional
- Place eggplant slices on a baking sheet and salt liberally with sea salt. Let sit for about 30 minutes and repeat on other side. Rinse the slices and pat dry.
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a shallow dish combine sweet vidalia onion vinaigrette with water.
- In another shallow dish combine gluten-free bread crumbs, Italian seasoning, garlic powder and pepper.
- Dip eggplant slices in dressing mixture, letting excess drip off.
- Dredge in bread crumb mixture, coating evenly and lightly with bread crumbs.
- Place on prepared baking sheet.
- Drizzle with a bit of olive oil.
- Bake in preheated oven for 20 minutes, until lightly browned and fork tender.
- Simple Serving Suggestion: Serve with marinara sauce.
- Broiled Serving Suggestion: Place baked eggplant slices in an oven-proof baking dish with marinara sauce on top. Sprinkle with Daiya mozzarella shreds for 5 minutes, until melted.
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