Lots of olive oil
1/2 cup gluten free flour
2 cans stewed tomatoes
3 cloves garlic
dash leaf oregano
mozzarella (buffalo or regular)
In a pot, heat a small amount of olive oil. Add three cloves garlic, diced. Just before the garlic turns brown, add stewed tomatoes. I used one small jar of tomatoes that I had canned from my garden, plus one fat can of petite diced tomatoes from the grocery store. Add a dash of oregano and salt. Let this simmer.
In a frying pan, begin warming a thick layer of olive oil for frying your eggplant. Preheat your oven to 400.
Cut your eggplant into 1/2 inch slices (thinner=better). In a small bowl, pour 1/2 cup of jules gluten free flour and a dash of salt. Push each eggplant slice into the flour, coating both sides. Once the oil in your frying pan is hot and ready to fry, place your eggplant slices in the oil. I let it fry about five minutes on both sides, or until brown. If your pan is small, you might have to do a few batches to get all of your eggplant fried. As you take them out, you can put them on a paper towel to soak up any excess oil. I usually have to add olive oil a few times because the eggplant really likes to soak it up.
Take out your favorite casserole or cake pan. I used a 9X9 for the small batch. Ladle a layer of your tomato sauce into the bottom of the pan. Add a layer of fried eggplant, cover with Parmesan and mozzarella cheese, then more red sauce, then more eggplant, sauce, and top with cheese. I like to create eggplant stacks, so it comes out as four, two-high stacks of eggplant. (About four slices total per person.) Bake for 20 minutes, or until your top cheese has browned.
Serve with garlic bread! Dave made an amazing gluten-filled chiabata bread for himself. I usually take a slice of Udi's, butter it, garlic salt it, put a little bit of mozzarella cheese on it and throw it in the toaster oven so it is ready with dinner. Yum!
We also broke out a bottle of home-made mead, which is honey wine we made a year ago. It was a fantastic combination!