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Saturday, March 26, 2011

baked eggplant -- gluten free + dairy free

i've been craving eggplant parm. in an effort to satiate this i put together my own version - baked eggplant. i'm not big into cheese substitutes, mostly because nothing compares to the real deal - so i skipped the parmesan part. i dipped eggplant slices into egg, coated them with gluten free bread crumbs, baked them til crispy, then covered then in tomato sauce and fresly toasted pinenuts. magnifico! before you read on stop by Lisas Gluten Free for more gluten free recipes and info!

baked eggplant
  • 1 lrg eggplant
  • 1/3 c gluten free breadcrumbs (i used four sisters and a brother brand - its gluten, dairy, corn + yeast free!)
  • 2-3 c store home made tomato sauce or store bought
  • 1 egg
  • 1 tbsp water
  • 1 tsp olive oil
  • 3 tbsp toasted pine nuts (optional)
  • fresh oregano for garnish
  • salt + pepper to taste (if you use the brand breadcrumbs that i did - exercise caution with additional salt)
preheat oven to 375 -  oil a large baking sheet with olive oil. whisk together egg and water in a shallow bowl. pour gluten free bread crumbs into another shallow bowl. cut eggplant into 1/2 inch slices. dip each eggplant slice into the egg mixture (one at a time) - allowing excess to drip off. then coat both sides in bread crumbs and arrange on baking sheet - repeat until all eggplant is coated. bake for 20 minutes in center of oven - up to 25 minutes, until bottom begins to brown. meanwhile, toast pinenuts in a dry saute pan over medium heat - around 5-6 minutes -until fragrant. be sure to keep the pinenuts moving around, so as not to burn. back to the eggplant - flip eggplant slices over and cook another 20-25 minutes until bottoms are browned. remove from oven and turn oven up to 400 degrees. spread 1/2 inch layer of tomato sauce on the bottom of a 9x9 baking dish. arrange baked eggplant in a single layer - cover with tomato sauce and repeat with another layer until all of the eggplant slices have been placed in the baking dish. finally, cover the top with another thin layer of tomato sauce and sprinkle with pinenuts. place in oven until warmed through - another 10-15 minutes. serves 4.

easy to make - big flavor. i served this with a lightly dressed salad. cheers!


  1. I was searching for something gluten-free and dairy-free to do with my eggplant tonight. So glad I found you! Looking forward to checking out more of your recipes :)

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