Eggplant Parmigiana

I love eggplant and enjoy it just about any way. This is an easy and tasty version of Eggplant Parmigiana. Like many of these recipes, it can be easily made gluten-free by substituting a GF flour blend for the regular flour.

Eggplant Parmigiana
(Makes 6 servings.)

• 1 cup extra virgin olive oil
• 1 cup chopped onions
• 1 garlic clove, minced
• 4 cups drained and chopped plum tomatoes, fresh or canned
• 1/2 teaspoons chopped basil
• Salt and pepper to taste

• 1/4 cup flour (use a gluten-free flour blend for a GF dish)
• 2 whole eggs, beaten
• 1 large or 2 small eggplants, peeled and sliced into 1/4-inch slices

• 1/2 cup grated Parmesan cheese
• 1/2 cup sliced or grated fresh mozzarella cheese

Preheat oven to 350^oF.

Eggplant Parmigiana

Heat 2 tablespoons of the extra virgin olive oil in a heavy sauté pan, add the onion and sauté until the onions are transparent. Add the garlic and continue to cook for 1 minute. Add tomatoes, basil, salt and pepper and cook, stirring occasionally until of sauce consistency, about 20 minutes.

Whisk together the flour, eggs and 1/4 teaspoon of salt. Dip the eggplant slices in the batter and fry in the remaining oil until light brown on both sides.

Place alternate layers of eggplant, sauce and cheeses in a large casserole dish.

Bake 30 minutes. Let cool for 10 minutes, cut and serve.