Gluten-free Eggplant Parmesan
A gluten-free, low-fat, and ridiculously easy eggplant parmesan. Pretty dang yummy, too! :) Based on a recipe from http://www.alexandracooks.com/2015/08/14/no-breading-no-frying-no-fussing-eggplant-parmesan/
- 1 medium eggplant, about 1 pound, sliced into 1/4 inch thick slices
- Olive oil
- Grated Pecorino-Romano cheese
- Chopped walnuts (4 tbsp, more or less)
- 1 eight oz. can tomato sauce
- 1 whole roasted red pepper, roughly chopped
- 1-2 tbsp sun dried tomatoes
- 3-4 tbsp dried chives
- basil, to taste
- pepper, to taste
Preheat oven to 450 degrees. Line a baking sheet with parchment and spray liberally with olive oil. Place eggplant slices on the sheet, turn to coat both sides. Bake until softened and beginning to brown, 10 to 15 minutes. Turn slices, bake for 10 additional minutes. Set aside. Reduce oven temperature to 400 degrees.
While eggplant cooks, make sauce: Place tomato sauce, red peppers, sun dried tomatoes, chives, basil, and pepper into a blender or bowl - if using a bowl, use an immersion blender - blend until a good saucy consistency has been achieved.
Oil a glass baking dish (9x9 or equivalent). Spoon in enough sauce to cover the bottom of the dish, the sprinkle with a bit of cheese (as much or as little as you prefer - I keep it light!), then a single layer of eggplant. Repeat until all ingredients have been used up, ending with sauce and cheese. Sprinkle with chopped walnuts.
Bake until bubbly and beginning to brown, 20-25 minutes.
While eggplant cooks, make sauce: Place tomato sauce, red peppers, sun dried tomatoes, chives, basil, and pepper into a blender or bowl - if using a bowl, use an immersion blender - blend until a good saucy consistency has been achieved.
Oil a glass baking dish (9x9 or equivalent). Spoon in enough sauce to cover the bottom of the dish, the sprinkle with a bit of cheese (as much or as little as you prefer - I keep it light!), then a single layer of eggplant. Repeat until all ingredients have been used up, ending with sauce and cheese. Sprinkle with chopped walnuts.
Bake until bubbly and beginning to brown, 20-25 minutes.