Going gluten-free isn’t as daunting as it sounds! To be gluten-free means avoiding all foods that contain the protein gluten since it may cause inflammation or irritation in some people. This means avoiding common wheat-containing foods such as bread, pastries, pasta and cereal, as well as items containing barley, rye, triticale, malt, and brewers yeast. However, there are tons of delicious foods that are naturally gluten-free such as fruits, vegetables, rice, quinoa, potatoes, nuts and seeds. There are even lots of ready-made gluten-free pastas, crusts, and cereals. So you have lots of options and don’t have to worry about missing out on your favorite foods. Plus, by being mindful of what you eat and getting the right nutrition, many people report numerous health benefits such as feeling more energetic, healthier digestion, and clear thinking. So why not give going gluten-free a try? You have nothing to lose and potentially so much to gain!
Try this as your next healthier meal option to serve up for you and your loved ones:
-2 large eggplants
-1/2 cup gluten-free all-purpose flour
-1/2 teaspoon salt
-1/4 teaspoon black pepper
-1/2 cup grated Parmigiano Reggiano cheese
-1/2 cup gluten-free bread crumbs
-1/2 cup extra virgin olive oil
-1/2 cup marinara sauce
-2 tablespoons chopped fresh parsley
1. Peel the eggplants, then cut them into 1/4-inch-thick slices. Add the sliced eggplant to a bowl and sprinkle with the salt, then set aside for 10 minutes.
2. Add the gluten-free flour, eggs, salt, and pepper to a shallow dish and whisk together until combined. Place the gluten-free bread crumbs in another shallow dish.
3. Dip each slice of eggplant in the flour-egg mixture, then dredge it in the bread crumbs.
4. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the eggplant slices and cook until golden brown, about 3-4 minutes per side. Drain on a paper towel-lined plate.
5. Transfer the eggplant to a baking dish. Top each slice with a spoonful of marinara sauce, then sprinkle with the Parmigiano Reggiano cheese.
6. Bake in a preheated 400 degree F oven for 15 minutes, until the cheese has melted and the eggplant is heated through.
7. Sprinkle with chopped parsley and serve. Enjoy!