Italian Eggplant Parmesan-Style with Tomato and Rice

Ingredients

• 1 cup eggplant
• 1 tbsp olive oil
• 3/4 cup crushed tomatoes
• 2 cloves garlic
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/4 cup breadcrumbs (gluten-free)(optional)
• 3/4 cup cooked rice
• 1 tbsp fresh parsley(optional)

Instructions

1. 1

   Preheat oven to 400°F (205°C). Cut eggplant into bite-size cubes.

2. 2

   Toss eggplant with olive oil, salt, pepper, and half the oregano. Spread on a sheet and roast 15 minutes, stirring once.

3. 3

   Meanwhile, simmer crushed tomatoes with garlic, remaining oregano, dried basil, and pepper for 8–10 minutes.

4. 4

   Combine roasted eggplant with tomato sauce in a baking dish. If using, sprinkle gluten-free breadcrumbs on top.

5. 5

   Bake 10 minutes until bubbling and lightly crisp.

6. 6

   Serve with cooked rice and top with parsley if using.