Eggplant parmesan was always a favorite in my house growing up and it became a favorite with my own kids.
I adapted my old recipe so all those who avoid gluten can enjoy this comforting meal, too!
You can also omit the cheese if your guests avoid dairy. It is truly delicious even without the cheese!
- 2 eggplants (I like to make 2 casseroles, as I am a big fan of leftovers!)
- 1 cup cassava flour*
- spices: garlic powder, onion powder, basil and oregano
- salt and pepper
- 4 eggs, beaten in bowl
- milk (nut if dairy free), 2 tablespoons, added to eggs
- olive oil (brush to coat on baking sheet)
- 3 or 4 bell peppers
- mushrooms, sliced (optional)
- 2 glass jars of your favorite tomato sauce
- 6 ounces of grated mozzarella cheese (optional)
- 4 ounces of grass-fed New Zealand cheddar cheese (optional)
- Preheat oven to 375 degrees.
- Coat 2 baking trays with olive oil.
- Bake whole bell peppers (any and all colors!) on one tray for 30 minutes, turning occasionally or until starting to brown.
- Wash, peel and slice eggplants to create 1/4″ medallions. (I use a carrot peeler!)
- Mix together cassava flour and spices, salt and pepper.
- Dip each eggplant slice in egg mixture; next, coat with flour mixture and arrange on cooking tray.
- Bake eggplant for 45 minutes or until browned, turning midway.
- Remove peppers from oven and slice by cutting off tops and bottoms (be careful, as hot water will come out) and cutting into strips. Discard seeds.
- Pour tomato sauce in casserole dish to coat bottom.
- Place eggplant on top, add peppers (and mushrooms, if using) and then cheese. Add more sauce and repeat, layering ingredients until you create 2 casseroles. I add cheese to top layer.
- Bake casseroles for 45 minutes, removing lid for the next 10 minutes.
- Remove from oven, let sit for 5 minutes, and then dig in! A salad or zucchini or rice noodles go great with this dish!
- Refrigerate leftovers, which are even more amazing. Freezes well, too!
Note: The baked eggplant is yummy as a crispy treat by itself. Whoever passes the kitchen when it comes out of the oven gets a treat! Or, refrigerate and enjoy it as a snack later on!
*Cassava flour is gluten, grain, nut free and comes from the Yuca root of the Cassava plant. It is a carbohydrate tuber, similar to yam, plantains, taro and potato.
The Cassava plant originated in South America and is a staple crop there as well as in parts of Asia and Africa. It is mild in flavor.
Nutrients in the Cassava plant fortify the body in these ways:
- Gut-friendly prebiotic fiber aids in the digestive process.
- Antioxidants ease inflammation.
- B-Vitamins promote good mood and vitality.
- Essential vitamins and minerals support metabolism, immune, energy, hormonal and musculoskeletal systems.
- Moderate blood glucose.
- May lower blood lipids.
Beware: Cassava flour is very fine and its white particles disperse in the air very readily!
Fun fact: I also use Cassava flour in pancakes and cookies!
You may grab some at your local health food store or grab it here at Thrive Market.