This recipe was featured in Start With Rosemary.
Regina Moser | Pedernales EC
Olive oil spray
1 large egg
3/4 cup dry gluten-free breadcrumbs
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
4 small white eggplants
Salt
2 cups tomato-garlic pasta sauce
1/2 cup shredded three-cheese Italian mix or mozzarella
2 slices of provolone, cut into strips
3/4 cup finely grated fresh Parmesan
- Preheat oven to 375 degrees.
- Spray baking sheet with olive oil and set aside. In a wide, shallow bowl, whisk together egg and 1 tablespoon water. In another bowl, combine breadcrumbs and seasonings.
- Peel eggplants and slice into 1/2-inch strips lengthwise. Lightly salt eggplant slices and allow to sit for 10 minutes. Wipe slices dry with paper towel.
- Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well. Place on prepared baking sheets and top with olive oil spray. Bake until eggplant is soft and golden brown on top, 30 to 35 minutes. Remove from oven.
- Spray bottom of an 8-by-8-inch baking pan with olive oil. Arrange half the eggplant in dish; lightly cover with sauce, then sprinkle with shredded cheese. Repeat with remaining eggplant and sauce, then top with provolone strips and sprinkle with Parmesan.
- Bake until sauce is bubbling and cheese is melted and lightly browned, 15 to 20 minutes. Let stand 5 minutes before serving.
Servings: 4. Serving size: 1/4 dish. Per serving: 482 calories, 23.6 g protein, 15.5 g fat, 66.8 g carbohydrates, 19.1 g dietary fiber, 1,011 mg sodium, 20.3 g sugars, 73 mg cholesterol
Tips:
- Baking the eggplant rather than frying it reduces the fat content in this gluten-free version of an Italian classic.
