Measurements

• 2 large eggplants
• 1 cup gluten
• 1 cup gluten
• 1 cup vegan mozzarella cheese
• 1/2 cup vegan parmesan cheese, grated
• 2 cups organic tomato sauce
• 1/4 cup fresh basil, chopped
• 1 teaspoon dried oregano
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 cloves garlic
• 1/4 cup olive oil

Preparation Method

• Preheat the oven to 375°F (190°C).
• Slice the eggplants into 1/4 inch rounds and sprinkle with salt.
• Let them sit for 30 minutes to draw out moisture, then pat dry with a paper towel.
• In a shallow bowl, mix the gluten-free flour with black pepper and a pinch of salt.
• In another shallow bowl, place the gluten-free breadcrumbs.
• Dip each eggplant slice into the flour mixture, then into the breadcrumbs, 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.
• Drain on paper towels.
• In a baking dish, spread a thin layer of tomato sauce.
• Arrange a layer of fried eggplant slices over the sauce.
• Sprinkle with minced garlic, chopped basil, and dried oregano.
• Spread another layer of tomato sauce over the eggplants, then sprinkle with vegan mozzarella and parmesan cheese.
• Repeat layers until all ingredients are used, finishing with a layer of cheese on top.
• Bake in the preheated oven for 25-30 minutes, 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.