Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate
  • Record is Archived

    This article is now archived and is closed to further replies.

    Destiny Stone
    Destiny Stone

    Vegan Eggplant Parmesan (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    It's so hard having intolerance to gluten, and dairy especially whenit comes to Italian food. I haven't had eggplant Parmesan since goinggluten-free, but I finally found a  gluten-free, dairy freeeggplant Parmesan I can actually eat! The following recipe isgluten-free, dairy-free, egg-free, meat-free, and sugar-free, with theoption for nut-free. However, it is not soy-free as I don't tend to have problems with soy, especially if it is organic, non-GMO, and gluten-free, tofu which is hard to find but very worth it.

    Vegan Eggplant Parmesan (Gluten-Free)
    Serves: 4 hungry people

    Celiac.com Sponsor (A12):
    Ingredients:

    • 1 large eggplant, sliced 1/4 inch thick
    • 2 pieces of gluten-free bread, toasted and made into breadcrumbs
    • 2-3 tablespoons soy Parmesan (or ground almonds)
    • fresh basil leaves, chopped or torn (optional)
    • olive oil

    Tomato Sauce:
    • 1 medium onion, chopped
    • 3 cloves garlic, minced or pressed
    • 1 16-ounce can diced tomatoes
    • 1 teaspoon oregano
    • ½ teaspoon basil
    • ½ cup vegetable broth
    • 2 tablespoons tomato paste
    • salt and pepper to taste

    Vegan Cheeze Sauce:
    • ½ cup extra-firm silken gluten-free tofu
    • ½ cup unsweetened soy milk
    • ½ cup vegetable broth
    • 2 tablespoons cashew butter or tahini
    • 1 teaspoons onion powder
    • 1 ½ tablespoons nutritional yeast
    • 2 teaspoon arrowroot or cornstarch
    • ½ teaspoon sea salt, or to taste
    • Pinch  white pepper

    Directions:
    1. Salt the eggplant slices and put them in a colander to drain.
    2. Prepare the tomato sauce by sauteing the onion in a non-stick saucepan until it becomes translucent (you may use a little water if you like). Add the garlic and sauté for one more minute.
    3. Add the remaining tomato sauce ingredients, and cook for 15-20 minutes.
    4. Prepare the cheese sauce: Place all ingredients in a blender and blend until completely smooth. Blend again right before using to make sure that the ingredients haven’t separated.
    5. Rinse the eggplant slices and pat them dry with paper towels. Spray or grease a baking sheet lightly with olive oil and place the slices on it (you may have to do this in two batches).
    6. Spray the tops lightly with olive oil and place under the broiler. Watch carefully, and remove when the slices start to brown, about 3 minutes.

    Assemble the casserole:
    1. Preheat the oven to 350F.
    2. Spray or wipe an 8×8-inch Pyrex baking dish with a small amount of olive oil. Place half of the eggplant slices on the bottom of the dish, edges overlapping.
    3. Sprinkle with half the breadcrumbs.
    4. Spoon half the tomato sauce and pour half the cheese sauce over the breadcrumbs and sprinkle lightly with soy Parmesan.
    5. Repeat the process with the remaining ingredients (reserve some bread crumbs for the top, as mentioned above).
    6. Bake uncovered for about 20 minutes, until slightly browned on top. Sprinkle with fresh basil just before serving.



    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate
  • About Me

    Destiny Stone

    I diagnosed myself for gluten intolerance after a lifetime of bizarre, seemingly unrelated afflictions. If my doctors had their way, I would have already undergone neck surgery, still be on 3 different inhalers for asthma, be vomiting daily and having chronic panic attacks. However, since eliminating gluten from my diet in May 2009, I no longer suffer from any of those things. Even with the proof in the pudding (or gluten) my doctors now want me to ingest gluten to test for celiac-no can do.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Scott Adams
    This recipe comes to us from Tom and Angie Schneider.
    10# Lean ground beef, browned and drained
    6 - 29 oz. cans (174 oz.) Hunts Tomato Sauce
    4 - 12 oz. cans (48 oz.) Hunts Tomato Paste
    1 - 28 oz. can Hunts Whole Tomatoes
    1 oz. Fresh Oregano, Rosemary, Savory, Thyme
    2 small onions
    6 stalks celery
    1 tsp. minced garlic
    ¾ tablespoon sugar
    Chop whole tomatoes and herbs in blender. Chop onion and celery with water in blender, drain. Add whole tomatoes and herbs and onion celery combo to ground beef, garlic, sauce and paste in roaster. Stir in sugar (to cut acidy taste of tomatoes). Slow cook at 275 degrees for 4-6 hours. Makes 11 quarts.


    Scott Adams
    This recipe comes to us from Arthur Spiegel.
    Ingredients:
    1 pound ground turkey
    1 pound ground beef or pork
    1 egg per pound of ground meat (for this recipe, 2 eggs)
    Garlic powder, to taste (about a tablespoon, more or less)
    Salt to taste
    Fresh Ground Black Pepper to taste
    ½ cup gluten-free bread crumbs or use a few tablespoons of rice flour or potato flour.
    1- 2 Teaspoons Oregano Flakes to taste
    Directions:
    With your hands, combine wet and dry ingredients, thoroughly. Form meatballs about golf ball size. Lightly fry tem in extra virgin olive oil until brown all over. Finish cooking in red Italian gravy. This is best if you can cook one day ...


    Jules Shepard
    Ingredients:
    Gnocchi Ingredients:
    1 lb. Russet potatoes (2-3 medium-sized), unpeeled and washed
    1 cup Jules Gluten Free All Purpose Flour*
    1 tsp. sea salt
    1 Tbs. Extra virgin olive oil
    1 large egg, beaten
    *(My all purpose flour already contains all the ingredients you need for flour in this recipe, including xanthan gum.  You can make my flour yourself by following the recipe in my cookbook, Open Original Shared Link, or found in various publications like the Washington Post, linked from my Web site.  You can also buy the flour pre-made from my Web site..  If you use another flour, be sure it includes xanthan gum and is not a rice-based flour, or the results will be crumbly and gritty).
    Sauce Ingredients:
    10 oz. fresh mushrooms, chopped
    1 ¼ cup peas
    2 c...


    Jefferson Adams
    Celiac.com 06/04/2013 - Frittatas are great to whip up for a weekend brunch, when you want to add a bit of flair to your breakfast omelet, or when you want to show little extra love to your guests.
    This recipe includes ham, asparagus, mushroom and fontina cheese, but feel free to improvise as you like. Frittatas are an excellent way to use up whatever meats or vegetables you may have laying around.
    Ingredients:
    6 large eggs 2 tablespoons whipping cream ½ teaspoon salt, plus a pinch ¼ teaspoon freshly ground black pepper 1 tablespoon olive oil 1 tablespoon butter ½ medium onion 6 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces 6 ounces of brown mushroom, cut into small wedges 3-4 ounces ham, chopped 3 ounces Fontina cheese, diced ½ ounce Romano cheese Sa...


  • Recent Activity

    1. - knitty kitty replied to Bindi's topic in Super Sensitive People
      38

      Refractory or super sensitive?

    2. - Wheatwacked replied to pasqualeb's topic in Related Issues & Disorders
      14

      Muscle atrophy in legs

    3. - Wheatwacked replied to aperlo34's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      3

      2 months in... struggling with symptoms

    4. - Wheatwacked replied to Bindi's topic in Super Sensitive People
      38

      Refractory or super sensitive?

    5. - Wheatwacked replied to Savannah Wert's topic in Coping with Celiac Disease
      3

      Hey all!


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      125,964
    • Most Online (within 30 mins)
      7,748

    SimonD
    Newest Member
    SimonD
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.1k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • Dawn R.
      4
    • jadeceoliacuk
      5
    • pasqualeb
      14
    • Bindi
      38
    • Jordan Carlson
      8
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...