Cook time: 40 minutes
Total time: 1 hour 10 minutes
2-3 large eggplants, sliced 1/2 inch thick
3 tablespoons extra virgin olive oil
1 teaspoon sea salt
black pepper, to taste
1 medium onion, diced
3 cloves garlic, grated
2 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon chili flakes (optional)
32-oz can whole peeled tomatoes
14-oz can low-sodium tomato sauce
1/2 cup red wine (optional)
1/3 cup shredded provolone or non-dairy cheese
1 cup gluten-free panko bread crumbs
1/4 cup grated Parmesan or non-dairy substitute
- Pre-heat oven to 475 degrees.
- Arrange eggplant slices in a single layer on two foil-lined baking sheets sprayed with cooking spray.
- Brush/spray the top of each eggplant round with a small amount of olive oil, sprinkle with kosher salt and black pepper.
- Bake eggplant until golden brown, 15-20 minutes.
- Remove eggplant from the oven and reduce heat to 350 degrees.
- While eggplant is baking, heat remaining tablespoon of olive oil in a medium sauce pan over medium heat.
- Add diced onion and pinch of salt to the pan. Cook onions, stirring frequently, until they become translucent (4-5 minutes.)
- Grate garlic directly over pan and add ¼ teaspoon of the chili flakes.
- Stir in tomato sauce, whole peeled tomatoes and 1 tsp of oregano. (Use a potato masher or the side of a wooden spoon to gently break down the whole peeled tomatoes.)
- Add the red wine if using. Bring to a boil and then reduce heat to low, bringing sauce to a simmer. Check for seasoning and add salt or pepper to taste; set aside.
- To assemble, start with a layer of sauce - just enough to cover the bottom of a 9 x 13 inch baking pan (about 1 cup) .
- Place one layer of eggplant on top of the sauce, overlapping each slice a little.
- Pour another cup or so of the tomato sauce on top of the eggplant and continue until you've used all of the eggplant. - Top last layer of eggplant with remaining sauce.
- Layer shredded cheese evenly on top of sauce.
- In a small bowl, mix together panko bread crumbs, parmesan cheese and remaining spices (1 tsp oregano, 1 tsp garlic powder, ¼ tsp chili flakes and ¼ tsp salt.)
- Sprinkle panko/cheese mixture in an even layer on top of the provolone.
- Bake until gently bubbling and cheese/panko topping is golden brown, about 35-40 minutes.
- Allow pan to rest 5-10 minutes before slicing.
Serve with a big green salad.
Recipe adapted from The Lemon Bowl.