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:
Gluten Free Skillet Eggplant Parmesan
For the Tomato Sauce:
For the Eggplant Parmesan
- 2 small eggplants or one large
- 2 cups Pecorino Romano grated
- Parmesan and fresh parsley for serving
Prepare the Tomato Sauce:
In a medium-sized pot, heat the olive oil to medium. Add the garlic and saute 1 to 2 minutes. Add all of the herbs, spices, and salt, and continue sauteeing another 30 seconds to 1 minute. Add the crushed tomatoes and red wine and bring to a gentle boil. Reduce the heat, cover the pot, and allow sauce to simmer for 45 minutes.
Prepare the Eggplant Parmesan:
Preheat the oven to 375 degrees F.
Chop the tip and tail off of the eggplants and slice them into ½-inch rounds. Place the slices of eggplant on a large baking sheet in a single layer. Drizzle both sides of each round with olive oil and sprinkle with salt and pepper. Bake in the oven for 30 minutes, flipping the eggplant slices halfway through.
Increase the oven temperature to 400 degrees F. Spread one cup of the tomato sauce on the bottom of a medium-sized oven-safe skillet. Add a layer of eggplant slices, then spread another cup of sauce and ½ cup of Pecorino Romano over the slices. Add the remaining eggplant slices and spread the remaining sauce and cheese on top. Bake on the center wrack of the oven for 30 to 40 minutes, until the cheese has browned and the sauce is bubbly.
Serve eggplant parmesan with fresh chopped parsley (or basil), and freshly grated parmesan cheese.
Note: You can make the sauce ahead of time and store it in a sealed container in your refrigerator until you’re ready to make the eggplant parmesan.
*For a less spicy sauce, add ¼ teaspoon crushed red pepper or omit it altogether