Gluten Free Eggplant Parmesan
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 274.3
- Total Fat: 8.6 g
- Cholesterol: 21.0 mg
- Sodium: 152.2 mg
- Total Carbs: 37.1 g
- Dietary Fiber: 3.2 g
- Protein: 13.0 g
View full nutritional breakdown of Gluten Free Eggplant Parmesan calories by ingredient
Introduction
A healthier, gluten-free version A healthier, gluten-free versionNumber of Servings: 8
Ingredients
-
1 fresh eggplant, unpeeled, approx 1 lb
Kosher or sea salt
1 tbsp olive oil
Italian seasoning (GF or fresh herbs)
1/2 cup skim ricotta cheese
1-2 cloves garlic
1 jar marinara sauce (24 oz size) or homemade sauce
8 oz (2 cups) shredded skim mozzarella cheese
Gluten-free pasta of your choice
Directions
Clean eggplant, chop off ends, and slice into 1/4 inch slices. Sprinkle kosher or sea salt onto each side and let sit for 1/2 hour. Rinse thoroughly.
Preheat oven to 350F. Pour 1/2 of the olive oil on a nonstick baking sheet. Lay eggplant slices over olive oil. Pour remaining oil over eggplant slices. Sprinkle with Italian seasonings. Bake for 10 minutes on each side (20 total). Remove from oven but DO NOT TURN OFF OVEN.
Mix ricotta cheese, garlic, and italian seasoning in a small bowl. Set aside.
Spray a 9x13" baking pan with nonstick cooking spray. Spread thin layer of marinara sauce on bottom, followed by a layer of eggplant slices. Drop dollops of ricotta cheese mixture on top of eggplant. Add more marinara sauce.
Repeat until all eggplant slices are in the pan. Pour remaining sauce over entire pan, and sprinkle with mozzarella cheese. Bake at 350 for 45 minutes or until cheese is nicely browned. Serve with gluten-free pasta of your choice.
Number of Servings: 8
Recipe submitted by SparkPeople user SCHNOOGLES.
Preheat oven to 350F. Pour 1/2 of the olive oil on a nonstick baking sheet. Lay eggplant slices over olive oil. Pour remaining oil over eggplant slices. Sprinkle with Italian seasonings. Bake for 10 minutes on each side (20 total). Remove from oven but DO NOT TURN OFF OVEN.
Mix ricotta cheese, garlic, and italian seasoning in a small bowl. Set aside.
Spray a 9x13" baking pan with nonstick cooking spray. Spread thin layer of marinara sauce on bottom, followed by a layer of eggplant slices. Drop dollops of ricotta cheese mixture on top of eggplant. Add more marinara sauce.
Repeat until all eggplant slices are in the pan. Pour remaining sauce over entire pan, and sprinkle with mozzarella cheese. Bake at 350 for 45 minutes or until cheese is nicely browned. Serve with gluten-free pasta of your choice.
Number of Servings: 8
Recipe submitted by SparkPeople user SCHNOOGLES.
