Comments on: Gluten Free Eggplant Parmigiana Recipe

By: Rodney Rosario

Rodney Rosario — Wed, 29 Sep 2010 03:31:00 +0000

AMAZING! Very easy to make and much better than a lasagna! I used a vodka pasta sauce and an extra pinch of basil. This will definitely be one of my nicer dishes to show off at get togethers:) Thank you!

By: Deborah

Deborah — Sat, 12 Jun 2010 17:46:30 +0000

Just got off the phone with my honey… went though a list of things to have for dinner tonight. I need to use up the eggplant that has been in the fridge for a few days now and am even going to add some of my home grown tomatoes… I am going to try coating them and baking them along with the eggplant!!!

I am going to have this for dinner tonight!!!!

By: Valli

Valli — Mon, 03 Sep 2007 16:36:17 +0000

What a perfect way to bake eggplant with a crumb coating. It probabably adds a different element to the parmigiana. I will have to run to the farmer’s market and get some more eggplants!!!

Thanks, Valli! The taste of the cornbread crumbs definitely came through. One thing that I probably should note, is that you don’t have to have completely cover every little bit of the eggplant slices with crumbs. I tried to do that, and will probably cut back next time as I found that I had a little too much breading.
Mary Frances

By: Mary Frances

Mary Frances — Wed, 29 Aug 2007 21:05:11 +0000

Natalie,
Yours looks yummy too! I would never have thought to serve it over pasta, though I guess it’s traditional to have spaghetti with it. Since the baking the eggplant slices turned out so well, I’m wondering what else I can bake instead of frying. Okra, maybe?

By: Natalie

Natalie — Wed, 29 Aug 2007 13:22:16 +0000

This looks delicious! I have a baked eggplant recipe on my blog too. I agree that it is much healthier and much easier- especially with gf breadcrumbs. I look forward to trying your version =)

By: Mary Frances

Mary Frances — Wed, 29 Aug 2007 03:10:50 +0000

Kalyn – Thanks! I hope you enjoy it.

Seamaiden – You’re recipe looks great – thanks for sharing. I was lucky that I even had cornbread around for breadcrumbs, so I’ll try your recipe next time I’m completely out of breadcrumbs =)

By: Seamaiden

Seamaiden — Tue, 28 Aug 2007 17:25:00 +0000

This looks tasty! I thought you might be interested in my GF eggplant parmigiana recipe- it’s unconventional (no bread crumbs) but flavorful and fairly healthy. I dip my eggplant in a balsalmic vinaigrette before baking them. It’s here:
http://www.bookofyum.com/blog/?p=38
Either way, eggplant is the best!
-Sea

By: Kalyn

Kalyn — Tue, 28 Aug 2007 11:50:01 +0000

Sounds like a really delicious way to fix eggplant. I just picked the second eggplant from my garden and I’ve been wondering how to cook it.