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Thursday, 25 September 2014 21:15

Breaded Spinach Eggplant Parmesan

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Breaded Spinach Eggplant Parmesan Breaded Spinach Eggplant Parmesan Dawn Brangman
Gluten Free Breaded Spinach Eggplant Parmesan - Quick, Easy and Family Friendly

  • Ingredients: Schar Gluten Free Bread Crumbs (or the bread crumbs of your choice)
    Pasta Sauce (2 jars)
    Spinach (1 pound optional – you can use more or less)
    Eggplants (2 are adequate for one pan)
    Ricotta Cheese (1 large container)
    Mozzarella Cheese (4 cups)
    1 Onion
    1 Red Pepper
    1 Garlic Bud
    Olive Oil
    Sea Salt
  • Instructions: Step 1: Prep Work

    Preheat the oven to 350 degrees

    Wash the outside of the eggplant, dry and peel the skin

    Cut the eggplant into slices (the slices should resemble sliced bread)

    Place the sliced eggplant in a container or bowl and set aside

    Rinse and chop the red pepper and tomato then place in a bowl and set aside

    Chop the onion and entire garlic bud add to the bowl with the red pepper and tomato

    Rinse and coarsely chop the spinach, place in a bowl and set aside

    Place a generous amount of olive oil in a skillet and heat with a low flame

    Add the following into the skillet with olive oil: the onions, red pepper, garlic and tomatoes. Sauté with low heat until slightly cooked

    Salt and pepper to taste

    Remove mixture from the skillet, place in a bowl and set aside

    Step 2: Prepare the Eggplant

    Empty the package of Schar Bread Crumbs into a bowl, plate, platter or cutting board

    Fill a clean bowl with water

    Dip the sliced eggplant one by one into the water and then into the Schar Bread Crumbs

    Coat both sides of the eggplant with the bread crumbs

    Repeat this step until all of the sliced eggplant is coated with bread crumbs

    In a clean skillet add a generous amount of olive oil and heat with a low flame

    Place the slices of breaded eggplant into the skillet, cook on both sides until golden, remove from the skillet and place on top a paper towel on a plate (or platter). Continue this process until all of the eggplant is cooked.

    Step 3: Assemble the Dish

    Add a small amount of pasta sauce to the bottom of a pan. This will prevent the breaded eggplant for sticking or burning while in the oven.

    Layer the breaded eggplant slices until the bottom of the pan is completely covered. It is okay for the slices of eggplant to overlap.

    Cover the breaded eggplant with the sautéed onion, garlic, tomato, red pepper mixture.

    Add a layer of spinach, topped with mozzarella and ricotta cheese.

    Repeat these steps until you reach to the top of the pan. Make sure the final (or top layer) consists of breaded eggplant topped with pasta sauce and mozzarella cheese.

    Cover the pan with aluminum foil, place in the oven and cook at 350 degrees for 45 minutes.

    Remove pan from the oven, uncover and let side for 20 minutes. Your dish is ready to serve.

    For a video demonstration on how to prepare this recipe watch the Gluten Free Eye Channel on YouTube:
  • Serves: 8 -10
  • Cuisine: American (general)
  • Cooking method: Bake
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no meat / poultry
  • Just right for...: Comfort food, Quick & easy, Fall favorites
  • Top 8 allergens?: gluten-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 15-30 minutes
  • Total time (inc active/prep): 15-30 minutes
  • Substitution ideas: Mozzarella and Ricotta Cheese can be substituted with Tofu and Cottage Cheese.
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