Eggplant parmesan was served last night for the first time in our dining room. I was rummaging through the pantry trying to figure out what to make for dinner last night. I had a little over an hour and just a few ingredients in my gluten and corn free kitchen: eggplant, a box of lasagna noodles, a jar of sauce, and a container of cottage cheese. I contemplated making lasagna but without my usual ingredient listing I decided to pass, instead opting to try Eggplant Parmesan for a change.
This was my first attempt at making Eggplant Parmesan, period, never mind trying to alter it to make it gluten free. The dish turned out to be a favorite with everyone, and the kids especially loved the battered, fried eggplant. I decided to officially add it to the list. It takes a bit of time to make but is well worth the effort.
This eggplant parmesan is gluten and corn free as long as you follow the tips when buying your ingredients. It is not dairy free.
Ingredients for Gluten and Corn free Eggplant Parmesan:
1 25 ounce jar of pasta sauce (We often use Walnut Acres Brand. If you are doing corn free you need to make sure your sauce does not contain citric acid as a preservative or contain natural flavors).
1 box of Gluten-free Lasagna noodles (We have used both DeBoles and Tinkyada. We prefer Tinkyada).
1 16 ounce container of cottage cheese (We buy Friendship brand ‘no salt added‘– those with severe corn allergies need to be wary of salt content as table salt is made with maltodextrin, a corn sweetener).
2 TBSP dried basil
1 TBSP dried garlic powder
1/2 TBSP sea salt (or to taste)
1 cup Pamela’s gluten-free Baking and Pancake Mix (mix is corn-free but not dairy free).
1/2 of an 8 ounce block of mozzarella cheese (We often use Tillamook, but any corn-free brand will do. Shredded cheeses often use corn starch in the processing to keep the cheese separated and from sticking. Check with the manufacturer or with corn-free safe food lists for appropriate brands).
Directions for Gluten and Corn free Eggplant Parmesan:
Peel the black skin off of the entire eggplant. Cut it into about 8 round disks. Sprinkle both sides with a little salt and place slices in a colander. Leave it sitting for about 1 hour to sweat. Fill a large pot with water, about 1/4 cup olive oil, and a tablespoon of salt. (Use the biggest pot you have so as not to choke the pasta). Heat until water boils. Add noodles to boiled water and cook 10 minutes. Remove and pour into colander. Rinse with cold water.
Fill a large shallow frying pan with about 1/2 inches of olive oil. Heat on medium high heat for about 10 minutes.
When eggplant is done sweating, soak up the excess water with a towel. Now eggplant is ready to prepare. Crack an egg into a small shallow bowl and wisk it. Add a few tablespoons of water if necessary to get the right consistency. Cover the eggplant with flour, dip in egg mixture, then cover with flour again. When you have 4 eggplants floured, place them in the frying pan and fry about 2 minutes a side. Eggplant is done when the breading turns a nice brown color. Continue process until all 8 eggplant pieces are battered and fried.
Fill the bottom of a 9 x 13 glass or ceramic dish with a light coating of pasta sauce. Add a layer of cooked lasagna noodles. Season the tub of cottage cheese with garlic powder, sea salt, and basil. Give it a good stir. Now pour out the mixture on top of the noodles and sauce. Gently spread cheese. Add a second layer of noodles. Then a layer of sauce. Now add the battered eggplant. Add a dollop of sauce on each one, then a thin slice of mozzarella cheese, and garnish with a sprinkle of basil.
Bake in the oven for 25-30 minutes at 350 degrees Fahrenheit.