Super Delicious & Gluten-Free Meal Guide, Recipe Post #236: Vegan Eggplant Parmesan Recipe

Being gluten free is an increasingly popular lifestyle that can have many health benefits. It basically means to be completely avoiding of any food products that contain the proteins gluten and gliadin, found in wheat, barley, and rye. Gluten free diets can involve switching to alternatives such as quinoa, brown rice, buckwheat, and oats. Other naturally gluten free foods include fruits, veggies, legumes, nuts, and seeds. Making the switch to a gluten free lifestyle can be great for those who suffer from insensitivity or sensitivities to gluten, as it can help reduce inflammation, irritability, dyspepsia, headaches, fatigue, and joint pain. Even those who are not sensitive to gluten can find health benefits from avoiding it altogether. Eating a diet based primarily in fresh, whole foods is beneficial for nearly everyone. Going gluten free can be a difficult transition, but with all the delicious, nutritious, and creative options out there, it can be a fun and healthy change.

Try this as your next healthier meal option to serve up for you and your loved ones:

Ingredients

-2 large eggplants, cut into 1/2-inch slices
-1/4 cup olive oil
-1/2 teaspoon fine sea salt
-1/4 teaspoon freshly ground black pepper
-1 1/2 cups vegan gluten free bread crumbs
-1/4 cup vegan Parmesan cheese
-1 tablespoon Italian seasoning
-Sauce:
-2 (15-ounce) cans tomato sauce
-1/4 cup diced onion
-2 cloves garlic, minced
-1 teaspoon sugar
-1 teaspoon oregano
-1/2 teaspoon thyme
-1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat oven to 375° F (190° C). Line a baking sheet with parchment paper.

2. Place the eggplant slices in a single layer on the lined baking sheet. Drizzle with olive oil and season with salt and pepper. Bake in preheated oven for 15 minutes.

3. While eggplant is baking, prepare the breading. Combine the bread crumbs, cheese, and Italian seasoning in a shallow dish.

4.When eggplant slices are done baking, remove from oven and carefully flip each slice over. Generously coat each slice with the breadcrumb mixture.

5. Bake the eggplant for an additional 10 minutes or until golden and crispy.

6. Meanwhile, prepare the sauce. In a medium saucepan over medium heat, combine the tomato sauce, onion, garlic, sugar, oregano, thyme, and pepper. Simmer for 8-10 minutes, stirring occasionally.

7. To assemble the eggplant parmesan, spoon a generous amount of sauce over each eggplant slice. Serve with a side of cooked quinoa, brown rice, or gluten free pasta. Enjoy!