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Gluten-Free Eggplant Parmesan

Gluten-Free Eggplant Parmesan

A great way to enjoy eggplant parmesan without all the breading! 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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Sara, from Institute of HeartMath

Sara Childre is President and CEO of the non-profit Institute of HeartMath. Since 1991, Sara has helped oversee and develop HeartMath trainings, educational products and scientific programs. She was appointed vice president and CFO of the institute in 1992, then president and CEO in 1998.


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10:01AM PDT on Aug 20, 2013

yum. thanks

4:10PM PDT on Jul 16, 2013

oh good god...this sounds delicious!!!! cannot wait to try it! thank you sooooo much :)

4:06PM PDT on Jul 16, 2013

I made this recipe this evening, and it was surprisingly good. Thank you.

2:12AM PDT on Jun 21, 2013

Taking this and going to make it next week! Thanks! Love it!

7:42AM PDT on May 28, 2013

Wow- look so nice :) Thank you!

6:40AM PDT on May 28, 2013

I am not a fan of aubergines, but thanks.

10:02AM PDT on May 27, 2013

Thanks for the recipe.

5:28AM PDT on May 27, 2013


12:10AM PDT on May 27, 2013


8:46PM PDT on May 25, 2013

This looks so good and easy to make....I was thinking that I could even put in layers of minced meat (I think in the US it's called hamburger?) And make it into a type of lasanya.

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