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Eggplant Parmesan Lasagna ~ Gluten Free:
8 Hot Sausages that are Gluten Free ( You can use Sweet or half Hot and half Sweet Sausages)
Remove the Sausage from the casing
In a Large Pot Brown and cook:
Add a little bit of Extra Virgin Olive Oil
1 Medium Onion Chopped
When almost done add desired amount of Garlic and cook for 2 minutes
Drain the fat
Put the Pan on high heat
Deglaze the pan with
1 cup of Red Wine (Use real wine not Cooking wine that you can get in the condiment section,, its so salty)
Cook off the wine
(Wine is optional,, it add a great flavor to the sauce)
After the wine has cooked off
Turn the heat down to low and add:
1- 29 oz can of Tomato Puree
2- 14-1/2 oz cans of Diced Tomatoes
1- 8 oz can of Tomato Sauce
Add spices/seasonings to taste
Hot Red Pepper Flakes
Add water if the Sauce is to thick and simmer 2-3 hours
Check the Sauce to see if you need to re-adjust the seasonings
and also check if the sauce is to thick add some water or if its to thin add some Tomato Paste
Prepare the Eggplants
If desired partially peel the Eggplants
Slice into 1/4" slices
Put the Eggplant slices into a large Colander and sprinkle with Salt. Making sure each piece has been salted.
Let sit for one hour.. this helps the Eggplant sweat and removes the bitterness.
After an hour thoroughly rinse the eggplant slices and place on Kitchen Towels to Dry.
Also place a Kitchen towel on the top of the Egg Plant slices to dry.
You will need 5-6 Eggs.
Whisk the eggs in a bowl
Place Gluten-Free breadcrumbs in a second bowl seasoned with Garlic and Onion Powder. (If you are not Gluten-free user regular Breadcrumbs)
Pre-heat oven to 450*
Brush 2-3 Cookie Sheets with Extra Virgin Olive Oil
Dip each eggplant slice in the egg then into the Breadcrumbs
Place on the Cookie Sheets
Bake for 10 minutes.
Spray with an Olive Oil Spray and turn over and continue to bake 10 more minutes or until Golden Brown.
Remove the Breaded Eggplant slices from the cookie sheets and place on a wire wrack.
(I have seen recipes where people double the amount of Ricotta, I find the amount in the recipe just right,but if you prefer more go ahead and add it)
1- 15 oz Ricotta
½ Cup 4 Blend Pizza Cheese (Or Mozzarella)
Basil and Parsley to taste
Mix with a fork or Spoon.
Turn oven to 400*
Spread a generous amount of sauce on the bottom of a Large Baking Pan
Arrange 1/3 of the Eggplant Slices single Layer
Spread with ½ the Ricotta Mix
Top with more sauce
Sprinkle with Parmesan Cheese
Repeat layering ending with the Sauce
Cover with Foil
Place the Pan on a Cookie Sheet in case it spills over the edge
Bake 40-45 minutes
Remove the Foil
Add more Parmesan Cheese
and 1 ½ Cups of 4 Blend Pizza Cheese (Or Mozzarella)
Place back in the oven uncovered for
15-20 minutes or until cheese is golden brown
Cool at least 10-15 minutes before cutting and serving.
This meal freezes great in a storage container.
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