Simple Baked Eggplant Parmesan (GF)

Simple Baked Eggplant Parmesan (gluten free)

2-3 medium eggplants
1 teaspoon salt
¼ cup gluten-free flour
½ teaspoon ground pepper
½ teaspoon garlic powder
1 jar marinara
2 cups Italian cheese

Preheat oven to 400 degrees.

Slice the eggplants in ¼ - ½” rounds. Sprinkle with salt and let sit for 5 or so minutes. (The salt extracts some of the moisture and bitterness of the eggplant).

Place eggplant in a large bowl, and sprinkle with the flour, pepper, and garlic powder. Toss well to coat.

Place eggplant on a baking sheet lined with parchment paper or a silicone baking liner.

Bake for 15-20 minutes or until the eggplant is browned slightly. Remove from oven.

In a 9x9 baking dish, pour a 2-3 tablespoons (just eyeball it) on the bottom of the dish. Then place one layer of baked eggplant rounds. Top with a layer of marinara, then some cheese, and repeat until you have layers of eggplant, marinara, and cheese.

Bake for another 15-20 minutes or until the cheese is fully melted and the edges are bubbly.

Let cool for 5-10 minutes before serving.