Eggplant Parmesan

By hmorris31

Fast and Simple Gluten-Free

Ingredients

• 1 Jar (25oz) gluten-free tomato-basil pasta sauce
• 1 (1 1/4 pound) eggplant, unpeeled and sliced into 1/2-inch rounds
• 1 Tsp salt
• 2 Large eggs
• 1/2 Tsp cornstarch
• 1 Cup gluten-free bread crumbs
• 1/3 Cup shredded parmesan cheese
• 1/2 Tsp garlic powder
• 1/2 Tsp dried oregano
• 1/2 Cup olive oil, divided
• Cooking spray
• 2 Cups shredded mozzarella cheese
• Chopped parsley, for garnish

Preparation

Step 1

1. Pour the pasta sauce into a medium saucepan and bring to a boil; reduce heat and simmer.

2. Sprinkle the eggplant slices with salt. Combine the eggs and cornstarch in a shallow dish. Combine the bread crumbs, parmesan cheese, garlic powder, and oregano in another shallow dish. Dredge the eggplant slices in the egg mixture and then dredge in the bread crumb mixture; set aside.

3. Preheat broiler. Heat 1/4 cup olive oil in a large skillet. Add as many eggplant rounds as will fit well into the skillet. Cook for 2 minutes on each side or until breading is browned. Place browned rounds, overlapping a bit if necessary, into a 13x9-inch baking dish coated with cooking spray. Continue with remaining oil and eggplant rounds.

4. Once all eggplant rounds are in the dish, pour the warmed pasta sauce evenly over the top. Sprinkle with the mozzarella cheese. Broil for 1 minute or until the cheese is melted and bubbly. Garnish with chopped parsley.