Fall days are so rich with colors and sounds – gardens and fields ripening, birds chirping, acorns and hickory nuts falling on the roof. It’s wonderful, even if I don’t much like the cooler temperatures. More great color shows in local farm produce like shining purple-black eggplant. My favorite way to cook them is simple and surprisingly low-calorie, and no one even thinks about its being gluten-free. It’s good for a gluten-free diet and a regular diet.
1 large eggplant, peeled and sliced (about 1/3” to ½” thick)
Olive oil spray
¼ cup rice flour
½ teaspoon salt
1 cup your favorite marinara sauce (or spaghetti sauce)
½ cup grated Parmesan cheese
Place eggplant slices on greased baking pan. Sprinkle with half of rice flour; turn and sprinkle with rest. Bake at 400 deg.F. for 15 minutes or until tender. Spread with your favorite marinara or spaghetti sauce. Season to taste. Bake until heated through. Then, top with Parmesan. Bake until melted. Serve.
This gluten-free eggplant casserole is designed for those with gluten intolerance, gluten sensitivity, or celiac disease, but I’ve found that people who have no food allergies like it, too. This frugal gluten-free recipe is wheat-free, barley-free and rye-free. Also, it is egg-free, nut-free and refined sugar-free.