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Eggplant Parmesan - Gluten-Free

"After becoming gluten-unfastened I should no longer order eggplant Parmesan from one in every of my favourite restaurants. This is the first-class GF reproduction I have made but--certainly scrumptious and each person will enjoy."

Ingredients :

1 half cups gluten-loose bread crumbs (which includes Hodgson Mill®)
1 eggplant, peeled into long strips 1/4-inch thick
2 eggs, overwhelmed
3/4 cup grated Parmesan cheese, divided
2 tablespoons olive oil
1 (sixteen ounce) jar spaghetti sauce, divided
1 (8 ounce) bundle shredded mozzarella cheese, divided
1 pinch dried basil

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H7M

Preheat oven to four hundred tiers F (2 hundred stages C). Line a baking sheet with parchment paper. Pour bread crumbs in a shallow bowl.
Dip eggplant into eggs; coat with gluten-loose bread crumbs. Place in a single layer on prepared baking sheet; gently sprinkle with Parmesan cheese.
Bake within the preheated oven for 6 minutes; remove from oven. Flip eggplant with a spatula; brush with olive oil. Bake until golden brown, approximately 6 mins. Remove from oven; reduce warmth to 350 degrees F (a hundred seventy five ranges C).
Spread sufficient spaghetti sauce into a 7x11-inch baking pan to cover the bottom; layer on a number of the eggplant slices. Sprinkle mozzarella cheese over eggplant; top with Parmesan cheese. Repeat layering sauce, eggplant, mozzarella cheese, and Parmesan cheese in this order; pinnacle with basil.
Bake in the preheated oven until cheese is bubbly and gently golden, approximately 25 minutes.

Notes :

You may substitute the Hodgson Mill® Seasoned Coating Mix with any brand of gluten-loose bread crumbs. I experience this kind as it incorporates a lot of herbs and spices.

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