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 ľ 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 Rabout a year ago

Thank you for sharing.

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William C.
William Cabout a year ago

Thanks.

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William C.
William Cabout a year ago

Thank you.

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Julia Cabrera-Woscek

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 Copetallus2 years ago

Thank you for sharing!

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JL A.
JL A2 years ago

yum

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Catrin S.
Censored C2 years ago

Not a huge Eggplant fan.

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Mona Pietsch
Mona Pietsch2 years ago

thank you

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