Eggplant Parmesan - Gluten Free Friday Recipe!

This recipe thanks to JulesGlutenFree.com!
Have a great weekend everybody!

Eggplant Parmesan

Eggplant Ingredients:

1 large eggplant (1 1⁄2-1 3⁄4 pounds)

1 1⁄2+ cup dry bread crumbs, finely ground*

1⁄2 cup Jules Gluten Free™ All Purpose Flour

1⁄2 teaspoon salt

1⁄2 teaspoon freshly ground black pepper

2 large eggs

2 tablespoons milk, dairy or nondairy (Blue Diamond® Almond Breeze)

High heat oil for frying

*To make breadcrumbs, take that hard loaf of GF bread out of your freezer, cut it in thirds, pulse one third in a food processor, then pour onto a baking sheet and toast in a 300F oven for 10 minutes, or until crispy. What a great use for the nasty store-bought GF bread we all have in deep freeze!

If you prefer tastier crumbs, follow my Sandwich Bread Recipe, bake, cut and toast as described above. The best results really do start with the best ingredients!)

Dish Ingredients:

1 jar pasta or marinara sauce, gluten-free (32 ounces)

16 ounces fresh Bufala mozzarella cheese, thickly sliced, or nondairy mozzarella (Galaxy Nutritional Foods® Rice Vegan Mozzarella Flavor)

1⁄2 cup shredded or grated Parmesan cheese, dairy or nondairy (Galaxy Nutritional Foods® Vegan Grated Topping)

Fresh basil leaves for layering in the dish

Eggplant Directions:

Wash eggplant and peel stripes in the skin, vertically, then cut lengthwise 1⁄4-1⁄2 inch thick slices.
Arrange one layer of cut eggplant slices in the bowl of a large colander; sprinkle evenly with salt.
Repeat this process with the remaining slices, layering until all eggplant is in the colander. Place 2-3 heavy plates on top of the slices and set aside to help the eggplant release some moisture prior to cooking.

Dish Directions:

Preheat oven to 350° F.

Remove each slice of eggplant and press between two paper towels to remove any remaining water and wipe off any excess salt. Prepare two wide, shallow bowls: one with breadcrumbs, flour, salt, and pepper; the other with egg and milk. Whisk each well.

Heat a large skillet over medium heat and add 1⁄4 inch of oil to preheat. When heated, dip both sides of the eggplant slices in the egg-milk bowl, then coat them both thoroughly in the flour-breadcrumb bowl.

Gently lay each coated slice into hot oil and fry until golden brown (usually only 1-2 minutes per side), flipping to fry on both sides. Remove to drain on paper towels while finishing the remaining slices.

Prepare a large 13 x 9-inch (or larger) baking dish by lightly spraying with cooking oil. Pour one-third of the marinara sauce, then layer one-third of the fried eggplant slices. Top eggplant with half of the mozzarella slices. Lay one basil leaf atop each circle of mozzarella then sprinkle with one-third of the Parmesan; repeat layers two more times.

Bake uncovered for 30 minutes, or until hot and bubbly.

Serves 6.

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Copyright 2010 Jules E. Dowler Shepard. Click HERE for more.
Image thanks to GlutenFreeJules.com