Gluten Free Lactose Free Eggplant Parm

Anyone who has cut gluten or lactose out of their diet can tell you that it comes with challenges, particularly when going out to eat. While some restaurants are more accommodating than others, Italian restaurants are probably the most places difficult to find gluten free dairy free friendly meals. However, just because you can't necessarily have Italian food while out doesn't mean you can't still enjoy delicious alternative versions of classic dishes. This week I whipped up some gluten free lactose free eggplant parmesan to satisfy my Italian food craving. You will need a couple of specialty ingredients for this recipe, like gluten free breadcrumbs and cheese made from rice or soy. If you're planning on going gluten or dairy free then its a good idea to invest in these ingredients as they will be staples in many recipes.

Ingredients:
-1 Large eggplant
-2 Eggs
-1 cup gluten free breadcrumbs (If you're in a bind, ground corn chips can also be substituted for gf breadcrumbs)
-1 tbsp dried oregano
-1 tbsp dried basil
-1/3 cup grated parmesan cheese (parmesan cheese is naturally lactose free)
-1 1/2 cups mozzarella cheese alternative (I like this brand)
-1 clove of garlic
-2 cups of marinara
-3 tbsp Olive oil for frying

Directions:
1. Preheat the oven to 350 degrees
2. Cut the eggplant into 1/4 in slices
3. In a large frying pan, bring the olive oil and garlic to medium heat.
3. In a small mixing bowl, combine the breadcrumbs, spices and parmesan cheese, set aside.
4. Scramble the eggs in a small bowl, dip the eggplant slices into the egg batter, then into the breadcrumb mixture. Fry in pan for 3-4 mins on each side, transfer from pan to shallow baking dish. Top with sauce and cheese.
5. Bake for 10-15 mins or until cheese is melted and sauce heated through.

Serve with gf noodles and parmesan cheese. Yields 5-6 servings.