Eggplant Parmesan

This recipe has become a staple in our home. It’s gluten-free, vegetarian, and easily made vegan with some vegan Parmesan (which is actually pretty great). I even make this for my carnivore friends — the eggplant is so hearty they don’t miss the meat. It’s comforting and full of all my favorite ingredients. You’re going to love it.

INGREDIENTS

Serves about 4

1/2 cup gluten-free flour
2 tablespoons cornstarch (or arrowroot starch), plus 1 teaspoon (keep separate)
1/4 teaspoon sea salt, divided in half
1/2 cup unsweetened plain almond milk
1/3 cup gluten-free panko breadcrumbs
1/4 cup cornmeal
1/4 cup Parmesan cheese, grated, plus more for serving
1 teaspoon dried oregano
1 whole long, narrow eggplant (skin on), sliced into 1/8-inch rounds
4 tablespoons olive oil
1 cup marinara sauce
Fresh basil, for garnish

Preheat the oven to 400 F. Line a baking sheet with parchment paper and set aside.

To prepare your dipping stations, in a medium bowl, combine the gluten- free flour, 2 tablespoons cornstarch and 1/8 teaspoon salt. In a second bowl, combine the almond milk and 1 teaspoon cornstarch. In a third bowl, combine the gluten-free panko breadcrumbs, cornmeal, Parmesan cheese, oregano and 1/8 teaspoon salt.

Dip the eggplant rounds into the flour mixture, then the almond milk mixture, and then the breadcrumb mixture. Once coated, place the rounds onto a clean plate.

In a large skillet over medium heat, heat the olive oil. Once hot, add 4-5 eggplant rounds at a time and brown for 2-3 minutes on each side, or until light golden brown. Once browned, add to the prepared baking sheet. Continue browning eggplant in batches until all rounds are browned and on the baking sheet. Clean and add new oil to the cooking pan as needed.

Add a spoonful of marinara sauce to each eggplant round and place in the oven. Bake for 5-7 minutes and flip to ensure even baking, then top with more marinara and Parmesan cheese. Continue baking for 5-10 minutes, or until the eggplant is tender and the outside is crispy.

Garnish with Parmesan cheese and fresh basil. Serve warm.

Photo: Jenna Peffley