CONNECT WITH US

+

Gluten Free Skillet Eggplant Parmesan – Guest Post from The Roasted Root

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!

Gluten Free Skillet Eggplant Parmesan

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.

Gluten Free Skillet Eggplant Parmesan

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!

Gluten Free Skillet Eggplant Parmesan

Thanks for having me, Kelly and friends of Kelly!  Until we meet again…

Parm-to-Face. Annnnd go!

Gluten Free Skillet Eggplant Parmesan
Author: 
 

Ingredients
For the Tomato Sauce
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon parsley
  • ¼ teaspoon nutmeg
  • ½ teaspoon crushed red pepper*
  • ½ teaspoon ground sage
  • ½ teaspoon salt, or to taste
  • 1 28-ounce can crushed tomatoes
  • ½ cup red wine
For the Eggplant Parmesan
  • 2 small eggplants (or one large)
  • 2 cups Pecorino Romano, grated
  • Parmesan and fresh parsley for serving

Instructions
Prepare the Tomato Sauce:
  1. In a medium-sized pot, heat the olive oil to medium. Add the garlic and saute 1 to 2 minutes. Add all of the herbs, spices, and salt, and continue sauteeing another 30 seconds to 1 minute. Add the crushed tomatoes and red wine and bring to a gentle boil. Reduce the heat, cover the pot, and allow sauce to simmer for 45 minutes.
Prepare the Eggplant Parmesan:
  1. Preheat the oven to 375 degrees F.
  2. Chop the tip and tail off of the eggplants and slice them into ½-inch rounds. Place the slices of eggplant on a large baking sheet in a single layer. Drizzle both sides of each round with olive oil and sprinkle with salt and pepper. Bake in the oven for 30 minutes, flipping the eggplant slices halfway through.
  3. Increase the oven temperature to 400 degrees F. Spread one cup of the tomato sauce on the bottom of a medium-sized oven-safe skillet. Add a layer of eggplant slices, then spread another cup of sauce and ½ cup of Pecorino Romano over the slices. Add the remaining eggplant slices and spread the remaining sauce and cheese on top. Bake on the center wrack of the oven for 30 to 40 minutes, until the cheese has browned and the sauce is bubbly.
  4. Serve eggplant parmesan with fresh chopped parsley (or basil), and freshly grated parmesan cheese.

Notes
You can make the sauce ahead of time and store it in a sealed container in your refrigerator until you’re ready to make the eggplant parmesan.
For a less spicy sauce, add ¼ teaspoon crushed red pepper or omit it altogether

 

Thanks again, Julia! I’m basically drooling everywhere.

Make you guys like her on Facebook, follow her on Twitter, and drool over everything she posts on Instagram.

 

 

Tagged with:

6 Comments
    Jodi Dec 03, 2015

    I made this tonight and it was really good. The sauce was nice and rich. Thank you for sharing the recipe.

    Reply
    Erin @ The Speckled Palate Dec 18, 2014

    Well, this looks STUPIDLY good… and surprisingly easy to pull together! Definitely gonna have to try my hand at this gorgeous recipe sometime in the near future!

    Reply
    Grace @ FoodFitnessFreshAir Dec 16, 2014

    I love how saucy this is! I’m always itching for more sauce on everything, so this sounds like my kind of recipe.

    Reply
    Isadora @ she likes food Dec 15, 2014

    What a great guest post! I love Julia and I love this gf eggplant parm!! Although I wish I was cruising in the Bahamas with a mojito right now, I’m actually curled up freezing under a blanket with some hot tea. But this eggplant parm looks like the perfect way to warm me up and I want to eat some right now!!

    Reply

Leave a Comment

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.

Rate this recipe: