Eggplant Parmesan, Gluten-Free
- 2 large eggplants
- 2 cups neutral-tasting oil, such as sunflower
- 2 tablespoons olive oil
- 1 large yellow onion, peeled and sliced thin
- 3 large cloves garlic, peeled and sliced thin
- 1 red pepper, top taken off, seeds removed, and sliced thin
- 1 cup basil leaves, sliced thin
- 1 quart thick tomato sauce
- 12 ounces fresh mozzarella
- 2 cups grated Parmesan
- 2 large tomatoes, sliced thin
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Basil, thin leaves (1 cup)
- Eggplants, large (2)
- Garlic, thin (3 large cloves)
- Tomatoes, large thin (2)
- Yellow onion, large thin (1)
- Condiments
- Tomato sauce, thick (1 quart)
- Cooking & Baking
- Neutral-tasting oil (2 cups)
- Olive oil (2 tablespoons)
- Red pepper (1)
- Dairy
- Mozzarella, fresh (12 ounces)
- Parmesan, grated (2 cups)
Preparation
Read recipe preparation on glutenfreegirl.com
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Recipe Stats
Published October 2, 2012 (4 months ago).
316 people saved this recipe.
