Gluten Free Skillet Eggplant Parmesan. Why didn’t we do this sooner?
Something I haven’t told you re: myself: I love all things Parmesan. The years 2001 through 2003 marked an unruly love affair with Veal Parmesan. Little known fact: Chicken, Veal, and Eggplant Parmesan were among the first meals I taught myself how to make, because: mozzarella. And since we’re on the topic, I never could figure out why these dishes are referred to as “Parmesan,” instead of “Mozarella,” but that’s beside the point.
Because these Parmesan dishes traditionally involve a flour-and-bread-crumb dredging, I haven’t made them since I stopped eating gluten a few years ago. Sure, I could use a slew of gluten-free flours and bread crumbs, but it simply hasn’t been a priority. BUT I came across this Skillet Eggplant Parmesan recipe from Annie’s Eats, which involves zero flours and omits the step for leeching water out of the eggplant slices, and I knew I had struck gold.
This recipe. It’s the cat’s meow. It involves one skillet, few steps, and you can make it even easier by using your favorite store-bought sauce instead of making the sauce homemade. Although, I must say: if you have the time to make the sauce, maaaaaaaakethesaaaaaaauce!
Do you all remember Kelly from Hidden Fruits and Veggies? She’s been a long-time blogging pal of mine, and I am a huge fan of her site. She’s a fellow veggie lover, and her non-stop wit just tickles me pink. Kelly guest posted on TRR earlier this year with her healthy and delicious Mexican Cabbage Soup, and also has been a big help in promoting my two cookbooks. When Kelly told me she was taking a vacation and asked if I wanted to guest post over on her site, I jumped at the opportunity. Be sure to follow Kelly’s blog, as she has tons of great recipes and her posts will keep you entertained for days!
Head over to Hidden Fruits and Veggies for my Gluten Free Skillet Eggplant Parmesan guest post, or see the recipe below: