My kids have always been big fans of eggplant.
I made a gluten free version of eggplant parmesan last week for dinner. They were eating it as fast as I could fry it for this dish. And it was a good thing we had a lot on hand!
This was one of those recipes that reminded me that the best things in life are worth the wait. And while this dish took a little longer to prep, it was definitely worth it’s weight in gold yumminess in the end.
Because I ended up making a double match of eggplant for the munchers in this house, it took me about 45 minutes to prep. It would have taken longer had I made my own fresh sauce. But I digressed. I used a jar. (don’t judge)
I didn’t take photos of this recipe, but when I Instagrammed the photo below after dinner was said and done, y’all wanted the recipe, so here it is.
follow me on instagram | follow me on facebook
While I have made this dish before, it was a bigger hit this round. My secret ingredient? I substituted gluten free flour with Bob’s Red Mill Cornmeal. It made all the difference in the world!