Gluten-Free Eggplant Parmesan
My Italian great great aunt Aurora Virga, or as we called her, my “Auntie Lotta” would be proud. It was always a special treat when she would make “melenzani” or as I heard it as a six year old “Millie and Johnny” (eggplant Parmesan). She was a sweet lady who after taking care of her parents in her twenties never married. She was an amazing kind but blunt little old lady who worked hard in her garden and made amazing dishes like Millie and Johnny.
Eggplant’s naturally spongy texture is a turnoff for folks like my mom. Eggplant basically acts as sponge and its texture is a result of its internal fibers ability to fill with water. Release the water and a tender eggplant slice will stay behind and will be perfect for your dish.
After finding out about my flour sensitivity and going gluten-free I had to figure out something. Now I make delicious “Millie and Johnny” and am happy to say it’s gluten free. Not fat free but gluten free. So this is a modified version of the eggplant Parmesan.
1/8 cup salt
1 large eggplant sliced into 1/2″ slices
4 beaten eggs
1 cup gluten free breadcrumbs
1 cup shredded Parmesan cheese
1/4 cup canola oil
4 cups mozerella cheese
3 cups pasta sauce
Nonstick cooking spray
You can skip the eggplant prep if you like a more dense spongy eggplant texture.
Prepare a cookie sheet with paper towels and a cooling rack. Lay out your slices of eggplant on the cooling rack. The papertowel will absorb the water that will be exiting the eggplant and the cookie sheet contain it.
Sprinkle half of the salt on the eggplant. Let sit for a half hour or 45 minutes and then flip over and repeat. Let sit for another hour or hour and a half.
Get out two bowls. Mix your gluten free breadcrumbs and Parmesan cheese in one bowl.
Place four tablespoons of your oil in a frying pan on medium to medium high heat.
Spray your 9×13 pan with some nonstick cooking spray and put down a 1/3 cup of your pasta sauce.