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Gluten Free Skillet Eggplant Parmesan
Author: Julia
For the Tomato Sauce:
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon parsley
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon crushed red pepper*
  • ½ teaspoon ground sage
  • ½ teaspoon salt or to taste
  • 1 28- ounce can crushed tomatoes
  • ½ cup red wine
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:
  1. 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:
  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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.
  4. Serve eggplant parmesan with fresh chopped parsley (or basil), and freshly grated parmesan cheese.
Recipe Notes

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