The other day I made this gluten free, vegan eggplant parmesan and it came out so good, I decided to make it again and take pics for a recipe post :). I started with; 1 eggplant, 8-10 mushroom, 1 onion, 3 cloves garlic, 1 red bell pepper, handful of fresh cilantro, handful of fresh parsley, pinch of red pepper, pinch of sea salt, pinch of black pepper, 1/2 cup red wine, 1 glass jar of organic tomato sauce, 1 cup olive oil, 1 cup corn flour, 1 cup of walnuts, 1 package of gluten free spaghetti pasta.
First I made an easy vegan red sauce. Chop up onion, garlic, pepper, mushrooms and sauté in a tablespoon of olive oil in a sauce pan. Add jar of tomato sauce and simmer on low. Add spices, red wine, and fresh chopped herbs, continue to simmer on low while prepping the eggplant.
Slice the eggplant down the middle and then into 1/2 inch thick slices.
I leave the skins on for added color and nutrition.
Next dip the eggplant slices lightly (lightly please) in olive oil and then cover each side with the corn flour, see photo above.
Brown the corn flour covered slices in a medium heat skillet with a tbsp of olive oil.
Layer the browned eggplant slices in a large baking dish. Then cover the slices with the simmering hot red sauce.
Top with a cup of chopped walnuts and bake in 350 degree oven for about 35 mins. While this is baking, prepare gluten free spaghetti according to package directions and time to be ready when eggplant is baked. Below is the baked eggplant when it comes out of the oven.
Serve the baked eggplant over the gluten free spaghetti pasta, delishhh!
Here are some links to additional gluten free and vegan recipes on my blog: