Eggplant Parmesan (Gluten-Free)

Instructions

1. Step 1

   Preheat the oven to 220°C. Brush the baking sheets with 2 tbsp (30 ml) olive oil.

   Ingredients used: 30.0 ml Olive Oil

   Cookware: baking sheet, oven

2. Step 2

   Slice the eggplant, toss it with the salt, and arrange it in a colander. Let it drain for 30 minutes, then blot the slices thoroughly dry.

   Timer: 30 min (fixed)

   Ingredients used: 1200.0 gr Eggplant, 10.0 gr Salt

   Cookware: Chef Knife, colander, cutting board

3. Step 3

   Place the flour in one shallow bowl. Whisk the eggs with the milk in a second bowl; combine the breadcrumbs, 60 gr Parmesan, and black pepper in a third.

   Ingredients used: 3.0 piece Egg, 180.0 gr Gluten-Free Breadcrumb, 90.0 gr Gluten-Free Flour Blend, 1.0 gr Ground Black Pepper, 30.0 ml Milk, 60.0 gr Parmesan Cheese

   Cookware: Shallow bowl, whisk

4. Step 4

   Coat each eggplant slice first in flour, then egg, and finally breadcrumbs. Arrange the slices on the prepared baking sheets and drizzle them with the remaining 2 tbsp (30 ml) olive oil.

   Ingredients used: 30.0 ml Olive Oil

   Cookware: baking sheet, Shallow bowl

5. Step 5

   Bake the breaded eggplant at 220°C until browned and tender, turning the slices halfway through.

   Timer: 25 min (fixed)

   Cookware: baking sheet, oven

6. Step 6

   Reduce the oven to 200°C. Spread a little marinara in the baking dish, then layer in the eggplant, remaining marinara, mozzarella, and remaining 60 gr Parmesan.

   Ingredients used: 720.0 ml Marinara Sauce, 340.0 gr Mozzarella, 60.0 gr Parmesan Cheese

   Cookware: baking dish

7. Step 7

   Bake at 200°C until bubbling, browned on top, and at least 74°C in the center.

   Timer: 25 min (fixed)

   Cookware: baking dish, oven

8. Step 8

   Rest the eggplant Parmesan, then scatter the torn basil over the top before serving.

   Timer: 10 min (fixed)

   Ingredients used: 12.0 gr Fresh Basil

   Cookware: baking dish