Gluten-Free & Easy Eggplant Parmesan from Why I Cook

"Breading eggplant is a pain in the ass. One summer, I just decided I had had enough. I'm not gonna do it anymore. No one complained. In fact, when you have really good eggplant, simply frying it (in really good olive oil) lets the eggplant shine through. This dish is meant to be easy to make and to feed a lot of people."

- Tom Colicchio

If you've ever made traditional eggplant parmesan, you know how tedious it can be. Now, imagine having to make gluten-free eggplant parm for a guest. Sound like a nightmare?

Rest assured, this is an easy eggplant parmesan "That's Not a Pain in the Ass and Gluten-Free for Those Who Are."

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Why I Cook

This gluten-free and easy eggplant parmesan is from Why I Cook by Tom Colicchio.

If you don't feel like making tomato sauce, don't. Using 5 to 6 cups of store-bought stuff is fine. Also, you'll notice I don't mess with leaching the eggplant with salt, a common technique. I don't find it necessary.

Finally, after much experimentation, I realized that though it seems like a good idea to use fresh mozzarella - who doesn't like fresh mozzarella? - low-moisture, i.e., packaged mozzarella, works best or else the sauce gets too watery.

How to Make Easy Eggplant Parmesan

Ingredients

• tomatoes - this easy parmesan requires 2 28-oz cans of whole tomatoes. Don't drain them!
• oil - grab your best extra-virgin olive oil
• garlic - 1 garlic clove is all you need
• onion - a medium-sized yellow onion is needed for the tomato sauce
• salt - Kosher salt is recommended
• fresh thyme
• black pepper - we like to grind up this Aranya black pepper in a molcajete
• eggplant - 3 to 4 medium eggplants are needed to feed a crowd
• cheese - grated Parmesan or pecorino cheese will work best

Equipment

• Apron
• Prep Bowls
• Butcher Block
• Child-Friendly Knife
• Chef Knife
• Can Opener
• Cheese Grater
• Measuring Spoons
• Measuring Cup
• Wooden Spoon
• 9 x 13 Baking Dish
• Saucier or medium saucepan
• Blender
• Ladle
• Pan for frying
• Spatula
• Vegetable Peeler (optional)
• Sheet Pan or Baking Slab
• Learning Tower as needed

Prep the Eggplant, Garlic, Onion, & Cheese

Wash your hands with soap and water. Use a knife and cutting board to slice the garlic and dice the onion. Partially peel the eggplants with a knife or vegetable peeler. Slice them into rounds. Grate the cheese and set it aside for later.

Try not to lick it if others are going to eat it.

Process the Tomatoes

Use a food mill, food processor, or blender to process the whole tomatoes and their juices until they are lightly chopped.

Add ½ cup of water to one of the tomato cans and swirl to capture the remaining juices. Pour that into the other two cans to repeat the swirling process. When finished, add the water to the chopped tomatoes.

Cook the Garlic & Onions

In a large pan, heat 2 tablespoons of oil over medium heat. Add the garlic to the pan and cook for 1 minute. Add the diced onion to the pan. Season with salt. Cook, stirring occasionally, for 3 to 4 minutes, or until fragrant.

Add the Tomatoes & Thyme

Add the tomatoes and thyme to the pan. Season with salt and pepper to taste. Simmer over low heat for 1 hour. While the sauce is simmering, prepare the eggplant.

Fry the Eggplant

Place a sheet pan or dish lined with paper towels next to the stove. Heat ½ cup of oil in a large pan over medium heat until the oil is shimmering. Add some of the eggplant to the oil and season with salt. Fry the eggplant on both sides until browned, about 6 to 8 minutes total. Transfer them to the sheet pan and season lightly with salt.

Work in batches until all of the eggplant have been browned. Add ¼ cup of oil to the pan with each batch.

Add a Layer of Sauce to the Baking Dish

Preheat the oven to 350 degrees Fahrenheit. Use a ladle to transfer about 2 cups of tomato sauce into the baking dish. Spread evenly.

Add a Layer of Fried Eggplant Slices

Place a layer of the eggplant slices over the tomato sauce. Tom says to lay them in like shingles. 🙂

Top with Mozzarella Slices & Grated Cheese

Place a layer of mozzarella slices over the eggplant. Sprinkle some of the grated cheese on top.

Repeat the Layers and End with Sauce

Repeat steps 6 through 8 until all the ingredients are used. Set some of the Parmesan aside for later. The top layer should end with tomato sauce, and you will likely have leftover sauce.

Bake for 1 Hour

Transfer the baking dish to the oven and bake, uncovered, for 1 hour or until bubbling and hot. Sprinkle the saved Parmesan on top as you near the end of the baking time.

Let the eggplant sit for 1 hour before serving.