I love eggplant parm. I do. I'm guilty. I can still eat it, thank god, with the help of substitute flour. The eggplant I made was so good that I ate the whole dish I made. It was kind of gross of me, but I couldn't resist the overflowing cheese and eggplant deliciousness.
To make eggplant parm, it's the same process only you swap regular flour for all purpose gluten-free flour. Once you coat the eggplant in egg and roll in flour, you fry the eggplant, then layer with tomato sauce and cheese. Lastly, throw the eggplant into the oven at 350 for 30 minutes.
Enjoy!
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