Gluten-Free Eggplant Parmesan

Name: Gluten-Free Eggplant Parmesan
Yield: Serves 6 to 8
Cuisine: Italian
Ingredients: 10 slices (about 10 ounces), gluten-free sandwich bread, torn into quarters; 2 ounces, Parmesan cheese, grated (1 cup); 1 cup, cornstarch; , Salt and pepper; 4 , large eggs; 1 1/2 pounds, eggplant, sliced into 1/4-inch-thick rounds; 1/2 cup, vegetable oil, plus extra as needed; 3 , (14.5-ounce) cans diced tomatoes; 2 tablespoons, extra-virgin olive oil; 4 , garlic cloves, minced; 1/4 teaspoon, red pepper flakes; 1/2 cup, chopped fresh basil, plus 10 torn leaves for garnish; , Salt and pepper; 8 ounces, mozzarella cheese, shredded (2 cups); 1 ounce, Parmesan cheese, grated (1/2 cup)

5 comments

A cookbook recipe exclusively for All-Access members from The How Can It Be Gluten-Free Cookbook

SERVES6 to 8

TIME2¼ hours

A cookbook recipe exclusively for All-Access members from The How Can It Be Gluten-Free Cookbook

WHY THIS RECIPE WORKS

In past experience with classic recipes, dipping the eggplant slices in flour, then egg, then bread crumbs had always delivered an even, crisp coating that stayed in place. We found replacing the flour with cornstarch worked equally well fo...

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