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Gluten-Free Summer Block Party

Eggplant Parmesan

Eggplant ParmesanBlue Diamond and Go Veggie! Packaging

Read the story behind the recipe: NFCA's Gluten-Free Summer Block Party, by Laura Hahn


  • 3 eggplants
  • 1 cup salt (yes, sounds crazy but keep reading)
  • 1 jar tomato sauce (You can spice it up with olive, capers, basil, chili, red wine and balsamic)
  • 2 boxes Artisan Nut Thins (Any variety, crushed in food processor)
  • 1/2 cup Go Veggie! Parmesan Cheese
  • 10 slices Go Veggie! Mozzarella Cheese Slices
  • 1 Tbsp. garlic
  • 1 Tbsp. oregano
  • Non-stick pan spray


  1. Start by cutting the eggplant into long thin slices. (I used a micro planner, which helped keep the pieces even.) Coat each piece heavily with salt. Let the salted eggplant sit salted for 30 – 60 minutes.  (The salt pulls some of the water out of the eggplant and prevents it from turning brown and soft.)
  2. While eggplant sits, start making the coating. Place all the cracker crumbs in a bowl and mix with Parmesan cheese, garlic and oregano.
  3. Once the eggplant is done, rinse it well under the sink to remove salt. Coat each piece with cracker crumb mix and place back on the baking sheet in a single layer. Bake the coated eggplant for 10 minutes at 350 degrees.
  4. Then, remove the eggplant and layer in a casserole dish, alternating layers of eggplant and tomato sauce. Make sure to coat the top layer well with sauce.
  5. Last, break up cheese and cover the top. Spray the top with non-stick spray and bake at 350 degrees for 30-40 minutes. Cook uncovered for the first half and then cover with tin foil for the last 20 minutes.  
  6. Serve hot and enjoy!

Be sure to enter the Gluten-Free Giveaway for your chance to win products from Blue Diamond and Go Veggie LogosGo Veggie! and Blue Diamond.




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