Vegetable Parmesan
Lasagna and eggplant parmesan have always been two of my favorite comfort foods. Vegetable Parmesan is a meatless yet filling gluten free Dutch oven recipe that combines these two great dishes. You will be sure to enjoy this Dutch oven dinner at home or at camp!
Ingredients:
2 medium eggplants cut in ¼” slices on a diagonal
2 medium zucchini cut in ½” slices on a diagonal
12 oz. package portabella mushroom sliced
1 medium onion sliced
1 14.5oz. can fire roasted diced tomato
2 cloves chopped garlic
2 cups Gluten Free Italian bread crumbs in a bowl
2 eggs + 1 Tbs. water scrambled in a bowl
½ tsp. basil
½ tsp. oregano
½ tsp. minced dried garlic
1 tsp. salt
½ tsp. pepper
2 cups fresh spinach
2 ½ cups shredded mozzarella cheese
Grated parmesan cheese
Olive Oil
Directions:
In a bowl, mix the Gluten Free Italian bread crumbs with the basil, oregano, minced dried garlic, salt and pepper. Dredge the eggplant slices in the egg wash then coat them with bread crumbs. Heat enough oil to cover the bottom of a Dutch oven and fry the eggplant, a few slices at a time until golden brown on each side. Add olive oil if needed when frying the eggplant. Place eggplant on paper towel to drain. When finished with the eggplant, carefully remove frying oil and residue. Heat 2 Tablespoons of olive oil in your Dutch oven and cook the zucchini, onions, mushrooms and chopped garlic for 3-5 minutes. Set aside in bowl. Carefully wipe out the Dutch oven the place ½ can of the fire roasted diced tomato into the Dutch oven. Spread ½ of the vegetable mixture over tomatoes, sprinkle with grated parmesan cheese and ½ cup of shredded mozzarella cheese then top with 1 cup spinach. Next, layer ½ of the eggplant, sprinkle with grated parmesan cheese and ½ cup of mozzarella cheese and 1 cup spinach. The next layer is the remaining vegetable mixture, sprinkle with grated parmesan cheese and ½ cup shredded mozzarella. For the final layer add the remaining eggplant and diced tomatoes, then sprinkle with parmesan cheese and 1 cup of shredded mozzarella cheese. Cover and bake for 50 minutes at 350º. Serve over your favorite gluten-free pasta or, if you are not gluten sensitive, semolina pasta.
Serves 4