I’ve recently discovered that I like eggplant! Who knew? I’ve been wanting to try my hand at an eggplant parmesan, but a non-cow milk dairy version since I don’t do well with cow milk dairy. So I made some revisions to a traditional recipe that will tickle your tastebuds and have you saying “bellisimo!” Enjoy!
- 2 medium sized eggplants, sliced into ½” slices
- 3 eggs, beaten
- 2 cups gluten-free bread crumbs
- 1/4 cup extra-virgin olive oil
- 6 cloves garlic, minced
- 1/2 large onion, finely chopped
- 4 14oz cans diced tomatoes
- 3 T tomato paste
- 2 tsp maple syrup
- 20 fresh basil leaves, roughly chopped
- 2 tsp dried oregano
- 1/4 tsp crushed red peppers
- 1 tsp salt
- 1 tsp pepper
- 2 4oz containers of crumbled goat cheese
- 2 T almond milk
- 1/4 cup grated Pecorino Romano
- 1 tsp dried oregano
- 5 cloves garlic, minced
- 1 tsp salt
- 3/4 cup shredded Manchego cheese + 1/4 cup for topping
- Preheat oven to 375 degrees.
- In a large pan over medium heat, add in the olive oil. Sauté onions until they are translucent, then add the garlic until it is fragrant (approx 4 min).
- Add in the canned tomatoes (with juice) and stir until combined with onions and garlic.
- Add the tomato paste and maple syrup, stir until combined.
- Add in basil, oregano, crushed red peppers, salt and pepper. Stir until we’ll combined.
- Put heat in low and let sauce simmer, stirring occasionally.
- Coat large baking sheet with coconut oil or avocado oil spray.
- Place beaten eggs in one bowl, and the bread crumbs in another (you can also use plates for this).
- Dip each piece of eggplant into the eggs, shaking off the excess, and then dip in the bread crumbs.
- Place eggplant slices onto baking sheet, place in oven and cook for approximately 30 minutes or until golden brown, turning once halfway through cooking.
- In a medium sized bowl, prepare the filling by combining crumbled goat cheese, almond milk, Pecorino Romano cheese, basil, oregano, garlic, crushed red pepper and salt.
- To assemble, coat a 9×13 inch baking dish with coconut oil or avocado oil spray.
- Add a thin layer of marinara sauce to the bottom of the baking dish.
- Layer eggplant slices over the sauce and top with 1/2 the goat cheese filling.
- Add 1/2 of the remaining marinara sauce and sprinkle with 1/4 of the Manchego.
- Repeat these layers – sauce, eggplant, filling, sauce, cheese – until all ingredients (except 1/4 cup of Manchego) are used.
- Cover the baking dish with aluminum foil, making sure it is tight around the edges.
- Bake at 375° for 35 minutes.
- Remove foil; top with remaking shredded Manchego and return to oven to bake for another 10 minutes until sauce is bubbly and cheese is melted.
- Let cool for 10-15 minutes before serving.