Eggplant Parm

Sister Meredith made this for my birthday dinner (thanks Meredith!), and I had to make it a few days later because it was so tasty. So, thanks to her for this recipe and especially the gluten free version.

Eggplant
2 medium eggplants, sliced into 1/4 inch pieces
1 tablespoon kosher salt
2 cups almond flour
1 teaspoon pepper
4 large eggs
6 tablespoons vegetable oil
87 ounces of canned diced tomatoes
2 tablespoons extra-virgin olive oil
1/4 teaspoon red pepper flakes
1/2 cup fresh basil leaves chopped
2.5 cup grated Parmesan cheese
Fresh mozzarella, sliced (however much you like, I used two balls)

Instructions

FOR THE EGGPLANT: Toss eggplant slices with salt, and suspend in a colander over a bowl. You'll probably have to divide this into two bowls. Let stand for around 45 minutes - you're draining the eggplant, there is a surprising amount of water in there! My two batches:



2. While eggplant is draining, adjust oven racks to upper- and lower-middle positions, place rimmed baking sheet on each rack, and heat oven to 425 degrees. Mix almond flour with salt and pepper

3. Beat eggs in pie plate. As you go, wipe extra liquid and salt off each eggplant slice. Dip eggplant slices in eggs, let excess egg run off, then coat evenly with almond flour mixture.

4. Remove preheated baking sheets from oven; add 3 tablespoons oil to each sheet (should just be enough to cover the baking sheet with a film), tilting to coat evenly with oil. Place half of breaded eggplant on each sheet in single layer; bake until eggplant is well browned and crisp, about 30 minutes, switching and rotating baking sheets after 10 minutes, and flipping eggplant slices with wide spatula after 20 minutes. Do not turn off oven.

Process your tomatoes in a food processor (leave some out if you want chunks).Transfer tomatoes to a saucepan and add red pepper flakes and basil. Bring sauce to boil over medium-high, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and reduced, about 15 minutes. Season to taste with salt and pepper.

Spread 1 cup tomato sauce in bottom of 13 by 9-inch baking pan or big casserole dish. Layer in half of eggplant slices, overlapping slices to fit; distribute 1 cup sauce over eggplant; sprinkle with half of parmesan. Layer in remaining eggplant (picture below taken at this point) and cover with remaining sauce. Sprinkle with remaining Parmesan and the optional layer of fresh mozzarella.


Bake until bubbling and cheese is browned, 13 to 15 minutes. Cool 10 minutes before serving so it isn't too soupy.

Of course we couldn't wait to eat before I took a photo :-)