1cuprice flourwhite or brown - substitute gluten free flour of your choice
3large egg whitesbeaten
4.76ounce package Gluten Free Herb & Garlic Crackerscrushed - I used Breton or use gluten-free bread crumbs
2tablespoonsextra virgin olive oil
1.5cupsmarinara tomato saucehomemade or store-bought
8ouncesliced mozzarella cheese
.25cupgrated Parmesan cheeseI use Parmigiano-Reggiano
Instructions
Slice your eggplant into twelve, half-inch thick slices. Place 2 sheets of paper towels on a flat work surface. Lay 6 eggplant rounds on the paper towels and sprinkle with salt. (this is to remove excess moisture)
Cover with a second set of paper towels and layer with remaining 6 eggplant slices. Sprinkle with salt, cover with 2 more sheets of paper towels and set aside for one hour.
While waiting for the eggplant, brush a silicone liner or parchment paper lined baking sheet with olive oil. Set aside.
Pour the entire 4.76 oz package of crackers into a food processor and pulverized them into fine cracker crumbs.
Remove the now moist paper towels and blot the sliced eggplant dry with a clean paper towel, and preheat oven to 425° F.
Form an assembly line with rice flour in one plate, beaten egg in a small bowl, and seasoned crackers crumbs on a second plate.
Place 1 cup of rice flour (or your favorite gluten-free flour) on a large plate. Coat each slice of eggplant with the rice flour.
Then dip into the beaten egg whites in a shallow bowl…..and coat with the cracker crumbs.
Place the coated eggplant slices onto the prepared baking sheet. Bake in a preheated oven for 15 minutes. Flip slices over and bake for an additional 15 minutes, or until golden brown.
To Assemble
Spread a half-cup of Classic Homemade Marinara Sauce in an even layer on the bottom of an 8 x 11, or 8 x 8-inch baking dish.
Place 6 crispy eggplant slices on top of the sauce in a single layer, top with an additional half- cup of red sauce, then place 1 slice of mozzarella on each eggplant slice.
Then top with an additional layer of eggplant slices. Then another half-cup of sauce, a second slice of mozzarella, and top with freshly grated Parmesan cheese.
Place in preheated 425° F. oven (it’s still on from earlier) and bake for 15 minutes, until the cheese is melted and the sauce is bubbling.
Allow to cool for a few minutes, then grab a spatula and serve while the cheese is nice and melty, garnished with fresh basil or chopped Italian parsley.
All Breton crackers are certified gluten free by the National Foundation for Celiac Awareness Gluten Free Certification Program.
To store leftover eggplant parmesan: Allow the eggplant parmesan to cool down to room temperature before storing in an airtight container, in the refrigerator for 3 to 4 days.