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 Rogersabout a month ago

Thank you for sharing.

William C.
William C.2 months ago

Thanks.

William C.
William C.2 months ago

Thank you.

Julia Cabrera-Woscek

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

Elizabeth Brawn
Elizabeth Brawnabout a year ago

thanks i ma sensitive yto gluten

Jonathan Harper
Jonathan Harperabout a year ago

ty

Siyus Copetallus
Siyus Copetallusabout a year ago

Thank you for sharing!

JL A.
JL A.about a year ago

yum

Catrin S.

Not a huge Eggplant fan.

Mona Pietsch
Mona Pietsch1 years ago

thank you