This post has no pictures - eggplant parmesan

So last night I was craving Italian food. Something like lasagna, with cheese and sauce and YUM. "No problem" I thought. "Something parm style". I hit the store and decided I was not going to pay more than five dollars for a meat that would be indistinguishable after being pounded thin and fried before getting covered in sauce, I choose eggplant. Healthy alternative and I bought two for $1.29 total. SCORE!

Once back at home, I discovered I only needed one, which I sliced into quarter inch thick discs, and submerged them in salted water for a couple hours to remove some bitterness. I rinsed them because I wasn't sure if I needed to or not, and better safe than sorry.

Now, I thought the flour was very important. I like the crunch I get from rice flour, but not really the consistency. So I made a mix, three teaspoons of rice flour to two teaspoons of Bob's Red Mill gluten free flour, seasoned with salt. I pressed the eggplant discs into the flour and made sure they were dusted well before dipping them into two whisked raw eggs. Then they went back into the flour mixture, making sure both sides were well coated, before they went into a hot skillet with canola oil. I fried them until golden brown on each side, then set them aside on brown paper bag to drain, as I had to do them in batches.

Then I layered them into an ungreased glass baking dish, topped with shredded mozzarella  and our favorite gluten free jarred spaghetti sauce (we like Classico Tomato and Basil) and more mozzarella cheese. Bake until hot and cheese melts.


I have to say, I was very pleased with how this came out. The eggplant had a wonderful crispness and I would serve this to non-gluten free folks, it was so good. I did not feel cheated or as though I were missing anything with this dish!