Gluten free eggplant parmigiana by
One large eggplant, homemade marinara sauce, or 16oz jar if you donít have time to make it , 2 cups of gluten free seasoned Italian bread crumbs, two large eggs and milk, two medium-sized bowls, 8 slices of mozzarella cheese, 13 by 9 disposable pan, olive oil, frying pan.
Pre-heat your oven to 375 degrees, heating oil in frying pan on medium Heat. Add breadcrumbs to One Bowl and add milk and eggs to another and beat until combined. Cut eggplant and two circles but be careful not to cut it too thick. Rinse eggplant slices dip in egg and milk mixture and then into bread crumbs shake off excess bread crumbs. Fry eggplant on both sides for 2 minutes or until golden brown, pour a little bit of marinara sauce on the bottom of the pan, add eggplant put mozzarella cheese on the eggplant then add marinara sauce on top and bake at 375 until cheese is melted. Serve with bread or pasta enjoy.