Think, Eat, Be Healthy

Delicious Eggplant Parmesan Recipe: A Classic Goes Gluten-Free

This eggplant Parmesan recipe makes single-serving stacks and goes gluten-free.

This eggplant Parmesan recipe makes single-serving stacks and goes gluten-free.

This eggplant Parmesan recipe updates an old classic with added fiber and individual portions. By eliminating the breading, it also becomes gluten-free. This delicious entree or side dish fits into any healthy whole food diet.

Ingredients:

Fresh tomato sauce(see the recipe)

Eggplant, sliced 1/2-inch thick, skin on – two slices per serving as a side or three slices per person as an entree

Mushrooms, onion, garlic and sweet peppers sauteed in olive oil – Use your own favorites and season to taste

Grass-fed ricotta or fresh mozzarella and Parmesan cheeses, made with raw milk if available

Directions:

1. Lightly rub the eggplant slices with olive oil, place on a sheet tray and roast at 350-degrees until slightly browned and tender. Let cool.

2. Place a small amount of tomato sauce on a baking tray and place one slice of roasted eggplant on top of the sauce.

The base layer for eggplant Parmesan: tomato sauce and an oven roasted eggplant slice.

The base layer for eggplant Parmesan: tomato sauce and an oven roasted eggplant slice.

3. Place a thin layer of grass-fed ricotta or mozzarella cheese on each eggplant layer.

A thin layer of grass-fed ricotta cheese or fresh mozzarella cheese goes on top of the eggplant slices.

A thin layer of grass-fed ricotta cheese or fresh mozzarella cheese goes on top of the eggplant slices.

4. Top the cheese with some of the sauteed veggies.

Sauteed mushrooms and sweet peppers with onion and garlic goes on top of the cheese.

Sauteed mushrooms and sweet peppers with onion and garlic goes on top of the cheese.

5. Place some more of the tomato sauce over the vegetables.

Sauteed mushrooms and sweet peppers with onion and garlic goes on top of the cheese.

A little more tomato sauce tops the sauteed vegetables.

6. Top the sauce with some grated grass-fed Parmesan cheese. This also helps hold the stacks together when they bake.

Grated grass-fed Parmesan cheese completes the first layer of the eggplant Parmesan.

Grated grass-fed Parmesan cheese completes the first layer of the eggplant Parmesan.

7. Repeat the process for a second layer to make the eggplant Parmesan stack. For a larger portion, add a third layer.

Another slice of roasted eggplant start the second layer of the stack.

Another slice of roasted eggplant start the second layer of the stack.

8. Bake the eggplant Parmesan stacks in a 350-degree oven for twenty minutes to heat through, melt the cheeses and slightly thicken the tomato sauce.

These eggplant Parmesan stacks are great with a green salad!

Eggplant Parmesan stack with a green salad.

Eggplant Parmesan stack with a green salad.