Gluten Free Flavorful Eggplant Parmesan with a side of Meat Sauce Spaghetti

EGGPLANT PARMESAN

I grew up eating eggplant; however, I know many people do not like the flavor. My husband was one of those people.  I think he hated the squishy texture and flavorless pieces he would try at restaurants.  So this was definitely not on his list of favorite foods.

I always find that a challenge in my cookbook.  So I set out to find a way to make it that would become something he likes!  This was the meal he requested for his birthday this week!  So I assure you that this has now won his taste buds’ approval.

I think most places think that you just need a coated piece of eggplant and then leave the flavor to the sauce.  Here is an area I disagree.  Just because you are pouring a sauce and adding cheese does not mean that the main part of the meal shouldn’t also be flavorful and not soggy!    I will take time later when my kids get older to make my own sauce.  But for now, this is an area that I just use what I like that is made already that is gluten free!  You can substitute any sauce that is your favorite.   I just listed one that I particularly like.  The flavor is robust and the garlic adds a great flavor.

I am going to warn you though.  I call this my meal that will dirty every pan and pot   I find that most meals that require a lot of dirty dishes tend to be pretty yummy!  Don’t let the amount of dishes that pile up to scare you from the flavor!

I have also started adding how you can make these meals with gluten so you can see that it isn’t hard to make a meal go from gluten to gluten free and visa versa.  It isn’t always that easy, but it can be.

We always serve our Eggplant Parmesan with a side of spaghetti and usually a salad.  My salad recipe and dressing to come soon!

 

FLAVORFUL EGGPLANT PARMESAN WITH A SIDE OF MEAT SAUCE SPAGHETTI

Gluten Free

INGREDIENTS:

1-2 medium to large Eggplants

1 egg

1/2 cup milk or dairy free alternative like Soy or Coconut Milk OR Soy or regular creamer (adds more depth of flavor)

1 cup of gluten free bread crumbs (or for those who can eat gluten-use regular bread crumbs)

1 tsp gluten free light brown sugar

1 jar of gluten free spaghetti sauce (my favorite is Bertolli’s Olive Oil and Garlic Sauce)

3 tbs of gluten free onion powder

2 tbs of gluten free garlic powder

3/4 tsp of sea salt

1/2 tsp of ground pepper

2 tsp of Mrs. Dash Garlic

EVOO

Fresh grated Parmesan or non-dairy Parmesan

*OR you can add a fresh slice of mozzarella cheese on top of the eggplant after cooking the eggplant and put in in the broiler to melt.  Pour spaghetti sauce over the top and serve!

 

DIRECTIONS:

1.  You will need two flat bowls to make the egg/milk mixture to dip the eggplant and then the crumb/seasoning mixture.

2.  In one bowl or container mix the milk and egg together.

3.  In the second bowl or container mix the crumbs, onion powder, garlic powder, salt, pepper, and Mrs. dash together.

4. Wash the outside of your eggplant and slice into 1/4″ in pieces. Thin slices are better to make sure the eggplant is cooked throughout.  Dip each slice into the egg/milk mixture and coat/soak both sides.

5.  Place the eggplant into the crumb mixture after being in the egg/milk mixture and coat both sides.

6.  In a non-stick skillet add EVOO until there is about 1/2 cup or so in the pan.  Turn the pan on medium high.  Once the oil is heated, add the coated eggplant.  Cook until browned then flip and cook on the other side.  Make sure there is always some EVOO in the pan.  I just keep the whole bottle close by.  Use a splash guard or lid to keep the oil from popping on you.  After each piece is cooked, place it on a plate with a napkin to soak any extra oil.

7.  In a separate pan heat the spaghetti sauce with the light brown sugar.  The sugar takes the tang out of the tomato sauce.  Heat on medium until very warm.

8.  Place the eggplant on a plate, pour sauce over the top, and grate fresh parmesan on top or use non-dairy parmesan and SERVE!

 

We usually always make a side of spaghetti to go along with our Eggplant!

I brown some ground turkey or you can use beef, whatever, you prefer.  I add that to the other jar of Bertolli sauce with another 1 tsp of gluten free light brown sugar.  I heat until warm.

I follow the directions on the back of my noodles and boil the water, and cook until done.  I personally have tried the tinkyada brand of noodles, boles, and bionaturea (among a few others) and like the bionaturea and tinkyada brands most but bionaturae slightly best.  Some of our family has recently shared some information regarding quinoa noodles and I am going to taste test those next.  I plan on making my own noodles soon, but for now the bag works just fine for me!

A NOTE ON HIDDEN GLUTEN:

**Please be diligent in checking all your labels, even things you have checked before.**

Just a few places I have been burned or been glutened before:

• Chicken or poultry that has been “injected with broth”-often the broth is not GF
• Watch for anti-caking agents-these are often found in crumbled cheeses, shredded cheeses and spices (shredding your own cheese tastes better in my opinion anyways!  Bolder flavor and you use less! )
• “Natural flavors”-this is a place that companies can hide what ingredients they put in, oftentimes these are gluten-these are in everything from your pops, to your other beverages, alcoholic beverages, flavorings etc.  Check everything!
• Watch for any candies or gum, as they sometimes dust the equipment with flour or gluten to keep them from sticking to the mold
• Check all your medications to make sure the cellulose is not made from wheat derivatives, or that there is not other preservatives that contain gluten.
• Read labels carefully!  If you are as sensitive as I am, I avoid all things manufactured in a facility with wheat or gluten.  I know some people do not react to this, but I do.  There are some stores that have GF on the front of the package but when reading the fine print you will see it says they share equipment.  Just be aware.

We will add to this list more as time goes on.  I just wanted to share a few!

 

HAPPY EATING!

Thank you to all those who have commented or tried the recipes!  I appreciate and love such great feedback!  Remember there is no right way or one way to make any food.  Just start somewhere and adapt as you go!