Eggplant Parmesan - Gluten-Free

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"After becoming gluten-free I could no longer order eggplant Parmesan from one of my favorite restaurants. This is the best GF replica I have made yet--absolutely delicious and everyone will enjoy."

Ingredients :

1 1/2 cups gluten-free bread crumbs (such as Hodgson Mill®)
1 eggplant, peeled into long strips 1/4-inch thick
2 eggs, beaten
3/4 cup grated Parmesan cheese, divided
2 tablespoons olive oil
1 (16 ounce) jar spaghetti sauce, divided
1 (8 ounce) package shredded mozzarella cheese, divided
1 pinch dried basil

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H7M

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Pour bread crumbs in a shallow bowl.
Dip eggplant into eggs; coat with gluten-free bread crumbs. Place in a single layer on prepared baking sheet; lightly sprinkle with Parmesan cheese.
Bake in the preheated oven for 6 minutes; remove from oven. Flip eggplant with a spatula; brush with olive oil. Bake until golden brown, about 6 minutes. Remove from oven; reduce heat to 350 degrees F (175 degrees C).
Spread enough spaghetti sauce into a 7x11-inch baking pan to cover the bottom; layer on some of the eggplant slices. Sprinkle mozzarella cheese over eggplant; top with Parmesan cheese. Repeat layering sauce, eggplant, mozzarella cheese, and Parmesan cheese in this order; top with basil.
Bake in the preheated oven until cheese is bubbly and lightly golden, about 25 minutes.

Notes :

You may substitute the Hodgson Mill® Seasoned Coating Mix with any brand of gluten-free bread crumbs. I enjoy this type because it contains a variety of herbs and spices.

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