Baked Eggplant Parmesan - Delicious & Gluten Free

    eggplant baked 


 2 lbs. eggplant, unpeeled and sliced into 1/4" slices
1/2 to 1 jar marinara sauce
2/3 cup olive oil (we use extra virgin)
8 + ounces mozzarella cheese, shredded
1/2 cup parmesan cheese, grated
Seasonings: garlic powder, fresh chopped, basil


Slice eggplant and place in a large bowl
Add a few cups of water to cover, and about 1/4 cup salt; Mix around
Let soak about 45 minutes
Place eggplant in a colander, rinse well and drain thoroughly
Let eggplant slices dry, or remove moisture with paper towels

Preheat oven to 375;Line 2-3 baking sheets with parchment
Place eggplant slices on sheets in single layers
Spray or spread olive oil liberally on both sides of each slice
Place eggplant sheets in oven and bake until softened and roasted, about 30 minutes

In a casserole dish mix baked eggplant with about 1 cup marinara sauce
Add spices if using
Place mixture  at bottom of baking dish
Layer with parmesan then mozzarella
Top with about 1/2 cup additional marinara
Bake uncovered for 20 minutes or until sizzly and cheese is melted. Serve with pasta.





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