I used NOW Foods Gluten-Free All-Purpose Flour for this recipe.
Dip eggplant in flour, eggs, then bread crumb mixture.
In a large bowl, combine the eggs, ricotta, 1/2 cup parmesan cheese, basil and pepper.
Preheat oven to 350°. In each of two greased 13×9-in. baking dishes, layer 1-1/2 cups marinara sauce, four eggplant slices, 1 cup ricotta mixture and pieces of mozzarella. Repeat layers. Sprinkle each with remaining parmesan cheese. Bake, uncovered for 30 minutes. Take out of oven and add mozzarella pieces to the top and bake for 10 minutes. Cool and enjoy.
Here are my other recipes from week 4:
I hope you all enjoyed my 30 day gluten-free challenge. A huge thank you to NOW Foods . If you need to live a gluten-free lifestyle, I encourage you to make your own food. Unfortunately, I was too intimidated to bake anything in the last five years. Don’t make my mistake and miss out on eating all sorts of yummy food. All you need is high quality ingredients. Don’t worry, everything is affordable 🙂
Don’t forget to enter the giveaway to win $100 + gluten-free goodies from NOW Foods !