Gluten-Free Eggplant Parmesan

Who says you need all the breading to make a great-tasting eggplant parmesan? Cut the eggplant in thick slices, which makes for a delicious casserole with an Italian flair.

8 slices eggplant, cut in inch pieces
4 teaspoons olive oil
1 cup onions, chopped
teaspoon garlic, minced
1 cup mushrooms, sliced
15 oz. can tomatoes, chopped
1 cup tomatoes, crushed
1 tablespoon coconut sugar
teaspoon oregano
teaspoon granulated onion
1 teaspoon sea salt
teaspoon pepper
cup ricotta cheese
1 cup mozzarella cheese, shredded
1 tablespoon parmesan cheese, shredded

  • Brush eggplant with 2 teaspoons olive oil, sprinkle with half salt and pepper, bake in pans at 350 degrees for 20 minutes or until eggplant softens, let cool.
  • Sautee onion, mushrooms and garlic in remaining oil. Add tomatoes, chopped and crushed. Also add remaining salt and pepper, oregano, granulated onion and sugar.
  • Place eggplant in 8 by 8 pan. Layer it if necessary. Place ricotta in small blobs on top of eggplant. Sprinkle with half of the mozzarella. Top with layer of tomato mixture.
  • Sprinkle with remaining cheese.
  • Bake at 375 degrees until lightly browned, about hour.
  • Remove from oven and let cool slightly before serving.

Serves: 4

Total cooking time: 1 Hour

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403 comments

Jeanne Rogers
Jeanne R10 months ago

Thank you for sharing.

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William C.
William C11 months ago

Thanks.

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William C.
William C11 months ago

Thank you.

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Julia Cabrera-Woscek
Julia Cabrera-Woscekabout a year ago

This one sounds really delicious. Thank you for sharing the recipe.

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Elizabeth Brawn
Elizabeth Brawn2 years ago

thanks i ma sensitive yto gluten

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Jonathan Harper
Jonathan H2 years ago

ty

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Siyus Copetallus
Siyus C2 years ago

Thank you for sharing!

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JL A.
JL A2 years ago

yum

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Catrin S.
Catrin N2 years ago

Not a huge Eggplant fan.

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Mona Pietsch
Mona Pietsch2 years ago

thank you

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