Gluten Free Eggplant Parmesan

Ingredients:

• 2 cups Marinara sauce
• 2 medium sized eggplants; trimmed and cut
• 1 1/2 tsp salt
• 1/2 tsp fresh ground pepper
• 1 1/2 cups rice flour
• 3 cups Kinnikinnick Panko Style Bread Crumbs
• 4 large eggs
• 1 cup Parmesan cheese; finely grated
• 2 cups shredded mozzarella cheese
• vegetable oil

Directions:

1. Preheat oven to 350 degrees
2. Combine salt, flour and pepper in a shallow bowl. Combine breadcrumbs and 3/4 cup of the parmesan cheese in another shallow bowl. Create an assembly line; starting with the eggplant slices, then flour, eggs, breadcrumbs and set on waxed paper
3. Dredge the eggplant slices in the flour, shake off excess, then dip in eggs, then dredge in breadcrumbs until they are evenly coated and set on wax paper.
4. In a large saute pan, heat 1/2 inch of oil over medium heat. Carefully add 3 or 4 eggplant slices and cook until they are golden brown on both sides (about 2 minutes per side)
5. Remove from oil , drain on paper towels and season with salt. Repeat with remaining eggplant.
6. In a baking dish add a scoop of marinara sauce and evenly spread out. Line 8 eggplant slices and top with more marinara, then mozzarella and Parmesan. Repeat each layer until all ingredients have been used.
7. Bake in preheated oven for approx. 20 minutes, or until top is golden brown and bubbly.

Eggplant coated in Kinnikinnick Panko Style Bread Crumbs

Topping with Parmesan and mozzarella and more eggplant

Layering Eggplant and marinara sauce

Eggplant Parmesan cooked for 20 minutes