On Saturday my Dad brought me over some eggplant from his garden. I don’t really have much experience with eggplant but thought this was the perfect opportunity to try something different! I wanted to take a popular favorite and make it gluten free. The day before I made a couple of batches of homemade mozzarella cheese just for this occasion (See recipe here). It does take a little bit of time but it seemed to be a hit with my family so it’s worth it to me!
Ingredients
Three eggplant
Sprouted brown rice flour (or any other gluten free flour)
Spices to season the flour ( I used Italian seasoning, garlic, salt and pepper)
2 pastured organic eggs
2 TBL milk
1 lb. of fresh mozzarella
I jar organic spaghetti sauce
fresh basil
Parmesan cheese
Method:
Peel skin from eggplant and cut into long thin strips. Mix flour with seasonings. Beat eggs into milk. Dip strips of eggplant into egg and then into flour mixture. Fry in palm oil until tender. Place one layer of fried eggplant on the bottom of 9x 13 baking dish. Cut cheese into thin pieces and place a layer on top of the eggplant. Next layer fresh basil on top. Pour jar of spaghetti sauce over layers. Place one more layer of eggplant and cheese on top of that. Sprinkle grated parmesan on top and some fresh oregano. Bake uncovered on 350 degrees until bubbly. Around 30 minutes.
Enjoy with a nice salad and some homemade ranch dressing.
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