Summer is my favorite season and along with it comes fresh produce from our local Farmers Market.
For lunch today, I made my own version of Eggplant Parmigiana, gluten-free, corn-free and lactose-free:
1 eggplant
1 egg
1 cup Bob’s Redmill Gluten-Free Bread Mix (or baking mix)
1 package Gluten-Free pasta (I used Brown Rice Spaghetti from Fresh and Easy)
1 cup fresh basil leaves
1-2 cloves garlic
1/4 cup olive oil
2 teaspoons sea salt
Pre-heat oven to 350 degrees and drizzle olive oil onto baking sheet.
Slice eggplant into 1/4 inch slices. Beat egg in a small bowl and dip eggplant in egg mixture before breading with gf flour mix. Sprinkle with chopped basil, salt and pepper, then bake for 30-45 minutes, until golden brown. Turn over the eggplant a few times in oven to get both sides browned and crispy.
Pesto sauce:
In a food processor, combine olive oil, salt, basil leaves and garlic. Blend until fine. Set aside.
Bring water to a boil and cook GF pasta (add a bit of oil and salt). Drain; toss pasta in pesto sauce.
Serve pasta with Eggplant slices; sprinkle with salt and pepper and cheese (or rice/soy cheese) if desired.
