Measurements

• 2 large eggplants
• 1 cup gluten
• 1/2 cup gluten-free flour
• 2 cups marinara sauce
• 1 cup shredded vegan mozzarella cheese
• 1/2 cup grated vegan parmesan cheese
• 1/4 cup olive oil
• 1/4 cup fresh basil leaves, chopped
• 2 cloves garlic
• 1 tsp salt
• 1/2 tsp black pepper

Preparation Method

• Preheat the oven to 375°F (190°C).
• Sprinkle the eggplant slices with salt and let them sit for 30 minutes to draw out moisture.
• Pat them dry with a paper towel.
• In a shallow bowl, combine the gluten-free breadcrumbs, salt, and black pepper.
• In another shallow bowl, place the gluten-free flour.
• Dip each eggplant slice into the flour, shaking off any excess, then into the breadcrumb mixture, pressing to adhere.
• Heat olive oil in a large skillet over medium heat.
• Fry the eggplant slices until golden brown on both sides, about 3-4 minutes per side.
• Transfer to a paper towel-lined plate to drain excess oil.
• Spread a thin layer of marinara sauce on the bottom of a baking dish.
• Arrange a layer of fried eggplant slices over the sauce.
• Sprinkle with minced garlic, chopped basil, and a layer of vegan mozzarella and parmesan cheese.
• Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
• Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
• Let cool for a few minutes before serving.
• Garnish with additional fresh basil if desired.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.