Gluten Free Eggplant Parmesan Casserole

Submitted by: Admin on 09/12/2012
Gluten Free Eggplant Parmesan Casserole 1892 views
3.01 avg rating
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Ingredients

1 jar (24 oz) Italian Classics Grandmas Pomodoro Sauce, divided
2 medium (about 3/4 lb each) eggplants, trimmed, sliced in 1/2 inch rounds
3 Tbsp Italian Classics Toscano Extra Virgin Olive Oil
1/4 cup Schar Bread Crumbs
1/2 cup Finely Shredded Parmesan Cheese
Lawrys Seasoned Salt to taste
Cracked black pepper to taste
1 pkg (8 oz) Shredded Whole Milk Mozzarella Cheese

Directions

Preheat oven to 450 degrees.
1.Spray bottom and sides of pan with cooking spray; spread bottom of pan with 1 1/2 cups of sauce. Top with overlapping layer of eggplant slices; drizzle with olive oil. Add even layer of bread crumbs; sprinkle with half the grated cheese. Season to taste with seasoned salt and cracked black pepper. Top with remaining sauce and remaining grated cheese.

2.Bake, covered, 40 min or until eggplant is tender. Remove from oven; top with mozzarella cheese. Return to oven, uncovered, 2-3 min, until cheese melts. Let rest 15 min before serving.

Option(s):
Finish with a drizzle of olive oil on top, if desired.

Course

dinner

Servings

4

Time to prepare

20

Difficulty

easy
 

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