Ingredients and Weight:
- 2 large eggplants (about 24 ounces each), sliced into 1/4-inch rounds
- 1/2 cup gluten-free flour
- 1 teaspoon Italian seasoning
- 1/2 cup vegetable broth
- 1 egg, beaten
- 1/2 cup gluten-free breadcrumbs
- 1/4 cup finely grated Parmesan cheese
- 1 jar (24 ounces) marinara sauce
- 1 cup shredded mozzarella cheese
- Basil leaves, for garnish (optional)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Dip the eggplant slices into the flour, then the vegetable broth, and then the beaten egg.
- In a shallow bowl, combine the breadcrumbs, Parmesan cheese, and Italian seasoning. Coat the eggplant slices in the breadcrumb mixture.
- Heat a large skillet over medium heat. Add enough vegetable oil to lightly coat the pan.
- Pan-fry the eggplant slices for 2-3 minutes per side, or until golden brown.
- Transfer the eggplant slices to a large baking dish.
- Pour the marinara sauce over the eggplant slices.
- Sprinkle the mozzarella cheese on top.
- Bake for 20 minutes, or until the cheese is melted and bubbly.
- Garnish with basil leaves, if desired.
Nutritional Information:
Per serving (1 slice):
- Calories: 250
- Fat: 10g
- Protein: 15g
- Carbohydrates: 25g
- Dietary Fiber: 5g
Dish Characteristics:
- Rich and flavorful
- Crispy on the outside, tender on the inside
- Perfect for a hearty dinner or appetizer
User Comments:
- "This is the best gluten-free eggplant Parmesan I've ever had!"
- "The flavors are amazing and the texture is perfect."
- "I love that it's so easy to make."
Special Precautions and Tips:
- To make the dish vegetarian, omit the Parmesan cheese.
- For a spicier version, add a pinch of red pepper flakes to the marinara sauce.
- Serve with a side of crusty bread or pasta.
