Ever since I've been a vegetarian, eggplant parmesan has become a favorite meal of mine. It was raining where I live yesterday and I was craving something hearty for dinner. I couldn't think of a better choice than this Eggplant Parmesan recipe. Unfortunately, I didn't have an eggplant on hand!
I did, however, have a nice organic summer squash just waiting to be cooked. So I thought I'd give it a shot and share my results with you:
Pretty tasty, if I do say so myself;)
What you'll need:
1 summer squash (or small eggplant)
3/4 cup gluten-free flour (I used Bob's Red Mill all-purpose)
3/4 cup gluten-free bread crumbs (I used Gillian's - see photo below)
3/4 cup marinara sauce of choice (props to you if it's homemade!)
1 egg, beaten
2-3 tbsp canola oil
Optional: 1-2 tbsp shredded cheese of choice
3 small bowls/dishes
Directions:
Preheat oven to 375˚F. Add flour, egg, and bread crumbs to separate bowls. Slice squash into 1/4 inch slices. Heat oil in fry pan on medium-low heat. Dip squash slices into flour, egg, then the bread crumbs. Add coated slices to heated oil and cook for about 2-3 minutes, or until golden. Flip and cook for 2-3 additional minutes. Transfer slices (I find it best to lay the slices on a paper-towel lined plate to absorb excess oil). Repeat until all slices are coated and cooked.
In a bake pan, add a layer of sauce. Place slices flat along the bottom of the pan. Add another layer of sauce. Repeat until all squash slices are in the pan. Optional: Top with shredded cheese of choice. Bake for 20 minutes or until top is slightly brown (I like to put it under the broiler for an additional few minutes to add a nice browning effect).
Pretty tasty, if I do say so myself;)
Recipe serves 2 (though is easy enough to double to serve more)
What you'll need:
1 summer squash (or small eggplant)
3/4 cup gluten-free flour (I used Bob's Red Mill all-purpose)
3/4 cup gluten-free bread crumbs (I used Gillian's - see photo below)
3/4 cup marinara sauce of choice (props to you if it's homemade!)
1 egg, beaten
2-3 tbsp canola oil
Optional: 1-2 tbsp shredded cheese of choice
3 small bowls/dishes
Directions:
Preheat oven to 375˚F. Add flour, egg, and bread crumbs to separate bowls. Slice squash into 1/4 inch slices. Heat oil in fry pan on medium-low heat. Dip squash slices into flour, egg, then the bread crumbs. Add coated slices to heated oil and cook for about 2-3 minutes, or until golden. Flip and cook for 2-3 additional minutes. Transfer slices (I find it best to lay the slices on a paper-towel lined plate to absorb excess oil). Repeat until all slices are coated and cooked.
In a bake pan, add a layer of sauce. Place slices flat along the bottom of the pan. Add another layer of sauce. Repeat until all squash slices are in the pan. Optional: Top with shredded cheese of choice. Bake for 20 minutes or until top is slightly brown (I like to put it under the broiler for an additional few minutes to add a nice browning effect).
And there you have it! A gluten-free Summer Squash Parmesan that can be adjusted to fit a dairy-free or vegan diet. It's delightfully tasty and great for those rainy day chills:)
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