1 medium sized eggplant
1 1/2 cups spaghetti sauce
1 1/2 cups gluten free Panko crumbs (or other bread crumbs)
2 eggs, beaten
1/2 cup tapioca flour (any other gluten free flour will work)
fresh mozzarella, sliced
1/2 cup grated peccorino romano or parmesan cheese
salt and pepper
Slice the eggplant into about 1/2 inch rounds. Sprinkle each slice with salt and let sit in a colander for about 30 minutes. The eggplant will ooze quite a bit of liquid, so make sure to place your colander in a bowl or the sink to avoid a mess. While the eggplant is draining, prepare the rest of your ingredients.
Heat the spaghetti sauce. I already had some spaghetti sauce that I made from my tomatoes and had frozen, but you can use your favorite spaghetti sauce, homemade or jarred.
I was excited to find these great gluten free Panko crumbs by Ian's at Drug Emporium.
Put your panko or bread crumbs in a shallow dish or plate and season with salt and pepper. Crack your eggs into a bowl and beat them good. Put the flour in another shallow dish.
Put olive oil in a large pan, about 1/4 inch or so deep and get it good and hot (panko crumbs should sizzle when you drop a few in the oil)
When the eggplant is ready, dredge each slice in the flour, shake off excess, then dip in egg, then coat with panko/bread crumbs. Cook the prepared eggplant slices in oil until golden (about 2-3 minutes on each side).
When they are done, place on paper towel to soak up excess oil, then quickly, while they are still hot, transfer to a plate and place a slice of mozzarella (so it will melt) on each slice. Layer 3-4 slices on the plate, alternating eggplant and cheese. Pour a generous amount of spaghetti sauce over slices and top with peccorino or parmesan.
This really was so easy. It goes together very quickly once you start cooking, so be sure you have everything else ready, the table set, and your husband in from the field before you start cooking the eggplant slices, so that you can put it straight on the table and eat it hot.