Check out the cheese in those photos and get excited for this Skillet Eggplant Parm, conveniently gluten free because today’s guest poster doesn’t eat the glutens. I’ve
sung blogged about my love for Julia from The Roasted Root before, but now she’s here in live action filling in for me while I’m on my 5th mojito of the day. (<– that’s a lie, I’m writing this in advance and mojitoless. But trust that “today” is a few days into my cruise, and I’ll be sufficiently mojitoed). This girl is hilarious and makes all kinds of delicious foods, so keep on reading!
Hi there, fellow lovers of Hidden Fruits and Veggies! I’m Julia, from The Roasted Root, stopping in to say hey while Kelly is away cruising the Bahamas! Kelly and I took to each other like white on rice when we “met” through blogging a couple of years ago, because we share the same love for hiding veggies in all the right places. I always love reading Kelly’s posts while I drool over her recipes, and the comments she leaves on my blog posts always crack me up. Girl’s a gem, to be sure!
For those of you who don’t know me, I eat a gluten-free plant and meat-based diet. Although I can put away some animal, most of my consumables are plant-centric, and I love a good vegetarian or vegan meal.
For the longest time, I’ve wanted to make an easy, gluten-free version of eggplant parmesan. Truthfully, I’ve been hesitant about making the EP Parm, because I had heard it involved squishing the eggplant slices fooooreves between your old textbooks from college, and in my mind, that seems way too time intensive. Plus, all of my textbooks are used as door stops, so I couldn’t possibly shut the door repurpose them for eggplant smooshing.
Moving right along.
I discovered a recipe for Skillet Eggplant Parmesan from Annie’s Eats that involves no smooshing and no gluten. Basically all’s you do is slice up your EPs, and give them a little pre-roast in the oven while you’re whipping up a tasty tomato sauce. You then do some layering and some baking, followed by some epic eggplant parmesan feasting.
Truth be told, this recipe doesn’t involve much actual parmesan. I used Pecorino Romano as the cheese that glues this loveboat together, but you can absolutely use mozzarella instead. So really, the Parmesan comes in at the very end when you’re serving the dish, but better late than never, I always say!
Thanks for having me, Kelly and friends of Kelly! Until we meet again…
Parm-to-Face. Annnnd go!
Thanks again, Julia! I’m basically drooling everywhere.
Please keep in mind that comments are moderated and
rel="nofollow" is in use. So, please do not use a spammy keyword or a domain as your name, or it will be deleted. Let us have a personal and meaningful conversation instead.